Open-Faced Reuben

"Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009"
 
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photo by jonesies photo by jonesies
photo by jonesies
Ready In:
8mins
Ingredients:
6
Serves:
1
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ingredients

  • 1 slice dark rye pumpernickel bread
  • 1 tablespoon soft butter
  • 14 lb shaved pastrami or 1/4 lb corned beef
  • 2 -3 ounces sauerkraut, drained
  • thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
  • 2 slices swiss cheese (can use mozzarealla but Swiss is better)
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directions

  • Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
  • Pile the meat on top of the bread, then the sauerkraut on top of the meat.
  • Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
  • Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
  • Set oven to broiler heat.
  • Broil for about 2-4 minutes or until the cheese has melted.
  • Serve warm with more dressing if desired.
  • Serve sandwich on a plate with knife and fork.

Questions & Replies

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Reviews

  1. Koechin Chef
    I sure am glad, that you find the time to post your "GREAT" recipes! :-) This was another winner. So very easy and much easier to eat as well! :-) Thanks, Koechin/Ingrid
     
  2. puppitypup
    Loved it! I made this with leftover corned beef and it was so good, thanks Kittencal!
     
  3. mickeydownunder
    LOVE Reuben sangers, TRUE! Used 1 slice shaved corned beef too! NO fat thousand island, does IT for me! Low fat cheese...this recipe did please!
     
  4. jonesies
    I sure do LOVES me Ruebens! Open faced even better! The broiling makes the cheese ooze to perfection. Thanks for posting this classic with a twist!
     
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