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Open Faced Reuben Sandwiches

Open Faced Reuben Sandwiches recipe image
Transform the classic Reuben into a shareable, open-faced bake with this hearty recipe. Crisp dark rye bread serves as the perfect vehicle for a savory mixture of tangy sauerkraut, tender corned beef, and melted Swiss cheese. The addition of a light mayo or dressing base keeps the filling moist while baking. These sandwiches are excellent for potlucks, game day gatherings, or a satisfying weeknight dinner. The oven-baking method allows you to prepare multiple servings at once, ensuring every bite is hot and delicious without the hassle of flipping individual paninis.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 28
Calories: 906.5
Dietary: Gluten-free
Description
Transform the classic Reuben into a shareable, open-faced bake with this hearty recipe. Crisp dark rye bread serves as the perfect vehicle for a savory mixture of tangy sauerkraut, tender corned beef, and melted Swiss cheese. The addition of a light mayo or dressing base keeps the filling moist while baking. These sandwiches are excellent for potlucks, game day gatherings, or a satisfying weeknight dinner. The oven-baking method allows you to prepare multiple servings at once, ensuring every bite is hot and delicious without the hassle of flipping individual paninis.
Ingredients
  • 14 sl Dark rye bread, toasted
  • 1 cn Prepared mustard
  • 16 oz Sauerkraut, drained and chopped
  • 5 oz Sliced corned beef, finely chopped
  • 2 c Shredded low-fat Swiss cheese
  • 1/2 c Low-fat mayonnaise or salad dressing
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    Toast the dark rye bread slices if not already toasted, then arrange them on ungreased baking sheets.
  3. 3
    Spread each toast slice lightly with prepared mustard.
  4. 4
    In a large bowl, combine the drained sauerkraut, chopped corned beef, shredded Swiss cheese, and mayonnaise or salad dressing. Mix until evenly distributed.
  5. 5
    Spoon approximately 1/3 cup of the sauerkraut mixture onto each toast slice.
  6. 6
    Bake for about 10 minutes, or until the filling is heated through and the cheese is melted and bubbly.
  7. 7
    Remove from oven and cut each sandwich in half before serving.

Nutrition Facts

Servings 28

Amount Per Serving
Calories 906.5kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 1739.5mg73%
Total Carbohydrate 161.0g54%
Dietary Fiber 17.5g70%
Sugars 10.5g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, use full-fat Swiss cheese and regular mayonnaise instead of low-fat varieties.

Ensure the sauerkraut is well-drained to prevent the bread from becoming soggy before baking.

You can prepare the topping mixture ahead of time and refrigerate it until ready to assemble and bake.

If using thicker slices of corned beef, chop them finely to ensure even cooking and distribution.

Serve immediately while hot for the best texture and flavor.

Keywords: reuben, open-faced, sandwich, rye bread, corned beef, sauerkraut, swiss cheese, baked sandwich, party food, potluck, deli, comfort food, lunch, dinner, easy, classic
Read it online: https://www.chefs-mate.com/recipe/open-faced-reuben-sandwiches/