Open-Faced Toasted Reuben Sandwich Melts



A 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.



Slices of rye bread arranged on a baking sheet lined with parchment paper.


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.



Ingredients for a sandwich spread out on a table, including shredded cheese, corned beef, Swiss cheese, sauerkraut, chives, Russian dressing, and rye bread.


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.



Ingredients for a Reuben sandwich in bowls, including Russian dressing, sauerkraut, shredded cheese with chives, and sliced corned beef, next to slices of rye bread.
A bowl of shredded cheese, sauerkraut, and corned beef next to a bowl of Russian dressing and slices of rye bread.


A bowl containing corned beef, sauerkraut, shredded cheese, and Russian dressing next to slices of rye bread on a baking sheet.
A bowl of Reuben sandwich filling, consisting of shredded cheese, corned beef, sauerkraut, and chives, next to slices of rye bread on a baking sheet.


Open-faced sandwiches with a mixture of shredded cheese, corned beef, and sauerkraut on slices of rye bread, ready for baking.


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.



Baked open-faced Reuben sandwaiches with melted cheese and corned beef on rye bread, fresh out of the oven.


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!



A baking sheet with several open-faced Reuben melts topped with melted cheese and corned beef, with the text "Open-Faced Reuben Melts" and "www.sinkology.com" displayed above and below the image.


Open-Faced Reuben Sandwich Melts

  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Total Time 30 minutes
  • Servings 8 sandwiches
  • Author Emily
A close-up of a baked Reuben sandwich slice on a plate, showing melted cheese, corned beef, and chives on rye bread.

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

  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Place 8 slices of bread on lined baking sheet and butter one side. Flip buttered side over so that it is facing down.
  3. In a large bowl, combine all remaining ingredients.
  4. Evenly divide Ruben mixture between the 8 slices of bread.
  5. Spread the mixture so that it evenly covers each slice to the edge.
  6. 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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