Deli-sliced corned beef, sauerkraut, Swiss cheese and a homemade Reuben dressing are baked to perfection for an open-faced Reuben Sandwich. Heated in the oven and then finished off under the broiler, our sandwich will quickly become a family favorite.
Open-Faced Reuben Sandwich
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. In my mind, that’s the perfect ending to a perfect day.
And now, with our Reuben recipe, you can have the same deliciousness at home.
Corned beef and sauerkraut are a great combination of flavors together. Add in a homemade Reuben dressing, made with simple kitchen ingredients, and you’re on your way to a delicious homemade sandwich.
The crowning glory is the melted Swiss cheese that becomes golden with a quick pass under the broiler.
I made my open-faced Reuben with a Portuguese roll from the bakery but you can make yours with rye bread for a more classic Reuben.
And the choice is yours when it comes to the meat you use. Corned beef is classic but pastrami is also very popular. Personally, I love it both ways!
Pickles are a delicious accompaniment to this hot corned beef sandwich and I especially love cornichons with it.
When you’re short on time, this corned beef sandwich is also an easy way to have corned beef on Saint Patrick’s Day.
You can also make this recipe with leftover corned beef from your Saint Patrick’s Day dinner.
If you have extra deli corned beef, you’ll want to give our Corned Beef Casserole a try too!
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How to make a corned beef Reuben
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 350F.
- Combine mayonnaise, ketchup, vinegar and pepper in a small bowl; reserve.
- Place toasted roll halves, cut sides up on a baking sheet.
- Top with corned beef, reserved sauce, sauerkraut and then cheese, dividing evenly between halves of rolls.
- Bake 15 minutes or until cheese is melted and sandwiches are heated through.
- Remove sandwiches from the oven and preheat the broiler.
- Place sandwiches under the broiler, 3-4 inches from the heat source, and broil until cheese is slightly golden, about 1 minute. Be sure to keep an eye on the sandwiches when broiling!
Swirls of Flavor Recipe Tips
- Short on time? Use a bottled Russian salad dressing in place of the homemade Reuben dressing
- Not a fan of the open-faced sandwich? Add another piece of bread, melt some butter in a frying pan and cook your sandwich, turning once.
- Be sure to keep an eye on the sandwiches when they are under the broiler. The broiler works fast!
- You can make this recipe with leftover corned beef too!
- This recipe can be doubled for more servings
- Delicious when served with pickles
Variations
- For a pastrami Reuben, just substitute pastrami for the corned beef
- For a Rachel sandwich, make a turkey Reuben sandwich and substitute sliced turkey for the corned beef
- For a corned beef on rye, just make the recipe with sliced rye bread
- Make mini reubens and assemble the ingredients on party size bread slices
Ingredients for a corned beef sandwich
- mayonnaise
- ketchup
- red wine vinegar
- pepper
- Portuguese roll
- deli-sliced corned beef
- sauerkraut
- deli-sliced Swiss cheese
Corned Beef Recipes
Open-Faced Reuben Sandwich
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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
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Instructions
- Preheat oven to 350F.
- Combine mayonnaise, ketchup, vinegar and pepper in small bowl; reserve.
- Place toasted roll halves, cut sides up on baking sheet.
- Top with corned beef, reserved sauce, sauerkraut and then cheese, dividing evenly between halves of rolls.
- Bake 15 minutes or until cheese is melted and sandwiches are heated through.
- Remove sandwiches from the oven and preheat the broiler.
- 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!
Notes
- Short on time? Use a bottled Russian salad dressing in place of the homemade Reuben dressing
- Not a fan of the open-faced sandwich? Add another piece of bread, melt some butter in a frying pan and cook your sandwich, turning once.
- Be sure to keep an eye on the sandwiches when they are under the broiler. The broiler works fast!
- You can make this recipe with leftover corned beef too!
- This recipe can be doubled for more servings
- Delicious when served with pickles
- For a pastrami Reuben, just substitute pastrami for the corned beef
- For a Rachel sandwich, make a turkey Reuben sandwich and substitute sliced turkey for the corned beef
- For a corned beef on rye, just make the recipe with sliced rye bread
Nutrition
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