Open Faced Reuben Recipes

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OPEN-FACED REUBENS



Open-Faced Reubens image

Anyone who likes the distinctive taste of reuben sandwiches is sure to love these. Using coleslaw mix speeds up the preparation.-Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups coleslaw mix
8 green onions, sliced
1/2 cup mayonnaise, divided
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Dijon mustard
8 slices rye bread, lightly toasted
16 slices Swiss cheese
1 pound thinly sliced deli corned beef

Steps:

  • In a large bowl, combine the coleslaw mix, onions, 1/4 cup mayonnaise, vinegar, salt and pepper. Cover and refrigerate until chilled., Meanwhile, combine mustard and remaining mayonnaise. Spread over one side of each slice of toast; top with a cheese slice, corned beef and another cheese slice. Place on foil-lined baking sheets. , Bake at 450° for 5-6 minutes or until cheese is melted. Top each with 1/4 cup coleslaw.

Nutrition Facts :

OPEN FACED REUBEN SANDWICH



Open Faced Reuben Sandwich image

I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.

Provided by keen5

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup mayonnaise
1 tablespoon chili sauce or 1 tablespoon ketchup
1 tablespoon green onion, finely chopped
1/2 teaspoon Worcestershire sauce
6 slices rye bread
1 lb corned beef, thinly sliced
1 1/2 cups sauerkraut, well drained
6 slices swiss cheese

Steps:

  • DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
  • SANDWICH: Spread dressing on one side of each bread slice.
  • Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
  • Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
  • To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

OPEN-FACED REUBEN



Open-Faced Reuben image

Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

Steps:

  • Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
  • Pile the meat on top of the bread, then the sauerkraut on top of the meat.
  • Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
  • Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
  • Set oven to broiler heat.
  • Broil for about 2-4 minutes or until the cheese has melted.
  • Serve warm with more dressing if desired.
  • Serve sandwich on a plate with knife and fork.

OPEN-FACE HAM REUBEN SANDWICHES



Open-Face Ham Reuben Sandwiches image

We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 7

4 slices pumpernickel bread
12 ounces thinly sliced cooked ham
2 cups well-drained Pickled Napa Cabbage
4 ounces sliced Swiss cheese
1/2 cup light mayonnaise
2 tablespoons ketchup
Coarse salt and ground pepper

Steps:

  • Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broilerproof baking sheet; broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).
  • Turn bread over; layer with ham, cabbage, and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.
  • Meanwhile, in a small bowl, combine mayonnaise and ketchup; season with salt and pepper. Serve with Reuben sandwiches.

OPEN-FACE REUBEN APPETIZER SANDWICHES



Open-Face Reuben Appetizer Sandwiches image

It's not often Reuben sandwich fans get an appetizer recipe created especially with them in mind! Here's one of our favorites.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1 slice KRAFT Extra Thin Swiss Cheese Slice, cut crosswise into 4 strips
1/3 cup coleslaw blend (cabbage slaw mix)
2 Tbsp. KRAFT Thousand Island Dressing
4 slices cocktail rye bread, toasted

Steps:

  • Top each meat slice with cheese and coleslaw mix; drizzle with dressing.
  • Roll up; cut each into 3 slices.
  • Place 3 slices on each bread slice.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 4 g

MINI REUBENS



Mini Reubens image

These are appetizers, very easy and very good!

Provided by MRSCANUCK

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 20m

Yield 16

Number Of Ingredients 5

1 (1 pound) loaf cocktail rye bread
1 cup thousand island dressing
1 ½ pounds deli sliced corned beef
1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swiss cheese

Steps:

  • Preheat the oven's broiler.
  • Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
  • Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.9 g, Cholesterol 58.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 994 mg, Sugar 4 g

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