A Reuben Sandwich. Kelly’s Tavern. The Jersey Shore. These are some of my fondest memories of summer. After a hot sunny day with my toes in the sand and basking in the warmth of the sun’s rays, there is nothing quite like heading over to Kelly’s Tavern and ordering a mini Reuben and a Long Island Iced Tea. Just add a salad and you’ll have a fabulously delicious and quick weeknight dinner! In my mind, that’s the perfect ending to a perfect day.
Open-Faced Reuben Sandwich
Open-Faced Reuben Sandwich
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Sandwich
Servings: 2
Ingredients
- 3 Tbs. mayonnaise
- 4 1/2 tsp. ketchup
- 1/2 tsp. red wine vinegar
- 1/8 tsp. pepper
- 1 Portuguese roll, halved lengthwise and toasted
- 8 ounces deli-sliced corned beef or pastrami
- 1 cup sauerkraut
- 4 ounces deli-sliced Swiss cheese
Instructions
-
Preheat oven to 350F.
-
Combine mayonnaise, ketchup, vinegar and pepper in small bowl; reserve.
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Place toasted roll halves, cut sides up on baking sheet.
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Top with corned beef, reserved sauce, sauerkraut and then cheese, dividing evenly between halves of rolls.
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Bake 15 minutes or until cheese is melted and sandwiches are heated through.
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Preheat broiler.
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Place sandwiches under broiler, 3-4 inches from heat source, and broil until cheese is slightly golden, about 1 minute (or less!). Be sure to keep an eye on the sandwiches when broiling!
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