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Open-Faced Reuben Sandwich

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sandwich
Cuisine: American
Keyword: reuben recipe, reuben sandwich recipe
Servings: 2
Calories: 669kcal
Author: Gwynn Galvin


  • 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


  • 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!


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
  • 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


Calories: 669kcal | Carbohydrates: 20g | Protein: 35g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 122mg | Sodium: 2316mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 42mg | Calcium: 497mg | Iron: 4mg