Open-Faced Toasted Reuben Sandwich Melts
April 13, 2019A family favorite mealtime solution is the open-faced sandwich melt. Sandwich melts are super simple and easily adapted to even the pickiest eaters. Over the years, I’ve made at least a half dozen versions of the sandwich melt –
- Salami + Mozzerella
- Turkey + Cheddar
- Ham + Swiss
- Italian Deli
- Pastrami + Provolone with spicy mustard
- Honey Ham + Pepper Jack
But really, the combinations are only limited to your imagination. And that’s how I came up with this newest open-faced sandwich creation :: THE REUBEN.
Start off with sliced marbled rye bread. Lightly butter the underside of each slice and place it, evenly spaced, on a parchment-lined rimmed baking sheet.
Next, combine the following sandwich topping ingredients ::
- thick sliced corned beef deli meat (I used the best quality available)
- sauerkraut, drained
- thousand island dressing
- fresh chives, chopped
- Monterey jack cheese, shredded
- Swiss cheese, shredded
Now, I know that thousand island dressing and sauerkraut are polarizing foods. You pretty much either love them or hate them. So, if you’re in the “not a fan” club, feel free to omit them from your sandwich. In their place, sub ranch dressing or mayo and a handful of sliced shallots.
Scoop the filling and spread evenly onto the pieces of marbled rye. Place the baking sheet of open-faced sandwiches into a preheated 400° oven for 20 minutes or until cheese is bubbly and golden.
The result?? So yummy!! Crisp warm marbled rye bread topped with everything that makes a Reuben crave-worthy :: salty, sour sauerkraut mixed with slightly sweet thousand island dressing and that classic crispy-edged corned beef all covered in gooey melty buttery cheese. Simple perfection.
Of all the combinations of open-faced oven toasted sandwiches, I believe this one is my very most crave-able favorite!
Open-Faced Reuben Sandwich Melts
- Prep Time 10 minutes
- Cook Time 20 minutes
- Total Time 30 minutes
- Servings 8 sandwiches
- Author Emily
Ingredients
- 8 slices marbled rye bread
- 1 lb thick sliced corned beef deli meat chopped (I used the best quality available)
- 1 c sauerkraut drained
- 8 oz thousand island dressing
- 3 T fresh chives chopped
- 6 oz Monterey jack cheese shredded
- 6 oz Swiss cheese shredded
- 3 T butter softened
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Place 8 slices of bread on lined baking sheet and butter one side. Flip buttered side over so that it is facing down.
- In a large bowl, combine all remaining ingredients.
- Evenly divide Ruben mixture between the 8 slices of bread.
- Spread the mixture so that it evenly covers each slice to the edge.
- Place open-faced sandwiches in the preheated oven and bake for 20 minutes or until the cheese is melted and golden.
Recipe Notes
serves 8.
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If you have any additional questions during your search for the perfect copper, fireclay farmhouse sink or crafted stainless steel sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, Instagram, or TikTok for more helpful tips and design ideas.