These Open-Faced Reuben’s make a great appetizer or weeknight meal. They take about 20 minutes to throw together! Remember that Crockpot Corned Beef and Cabbage I made…well here is an AWESOME leftover recipe!
Start by preheating the oven to Broil. That’s right Broil! The reason this recipe takes no time is because the corn beef is already cooked (you can also buy corn beef at the deli if you don’t have any leftover), and you broil each half until the cheese is melty.
Start by placing some rye bread slices on a baking sheet that has been sprayed with oil…or rub olive oil on it. Then place a slice of swiss cheese onto each slice. Layer on the corned beef evenly, and the the sauerkraut…
NOT TO MUCH! Then place in the oven for 3-5 minutes. DO NOT WALK AWAY! When you are cooking with the broiler there is a very short window between crispy and burnt.
As long as you keep an eye on the bread you should be fine. Then just drizzle some 1000 Island dressing on top!
Yum. You can make a sandwich with each half… or cut these open faced sandwiches in half and serve them as an appetizer. Either way they will be deliciously sweet, tangy, crunchy, savory, and sweet all in one bite.
Open-Faced Reubens are a lazy way to eat a reuben. These could make a great appetizer for St. Patrick’s or a simple weeknight dinner. Most importantly they are a super fast recipe!
- 4 slices of rye bread
- 4 Swiss cheese slices
- Corned beef, leftover or deli sliced
- 1/2 cup sauerkraut
- 2 Tablespoons Thousand Island Dressing
- Spray a cookie sheet with cooking spray or rub with olive oil.
- (I line the pan with aluminum foil first to save clean-up time.)
- Lay 4 slices of rye bread on the cooking sheet.
- Place a slice of swiss cheese on each slice of bread.
- Pile a layer of corned beef on each slice.
- Top with drained sauerkraut.
- Broil until toasted and melty. 3-5 minutes.
- Drizzle Thousand Island Dressing all over the top of each open-faced sandwich.
* Makes 2 whole sandwiches, or 4 open-faced snadwiches