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. 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

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Open-Faced Reuben Sandwich

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Sandwich

Servings: 2

Author: Gwynn Galvin

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

1. Preheat oven to 350F.
2. Combine mayonnaise, ketchup, vinegar and pepper in small bowl; reserve.
3. Place toasted roll halves, cut sides up on baking sheet.
4. Top with corned beef, reserved sauce, sauerkraut and then cheese, dividing evenly between halves of rolls.
5. Bake 15 minutes or until cheese is melted and sandwiches are heated through.
6. Preheat broiler.
7. 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!