Open faced reuben sandwiches

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 & combinations are only limited to your imagination. Recently we tried The Reuben and had to share!

Ever find yourself wondering how to make a Reuben sandwich with some style? Some of the biggest and best delis serve their Reubens open-faced, just like in this recipe that we got from a deli in Central New York. We loved these Open Faced Reuben Sandwiches and we had to pass along the recipe for you to enjoy! There's something about this sandwich that just makes your mouth water.

This classic reuben sandwich features homemade corned beef, sauerkraut, melty Swiss, and a creamy Russian dressing, on marbled rye bread.

These mini Reuben sandwiches are quick to make on cocktail rye and broiled for an open-faced hot appetizer that is sure to please!

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

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!

Reuben Bake

Open-Face Reuben. Discover our recipe rated 4.5/5 by 14 members.

Mini Reuben Toasts are a quintessential appetizer for St. Patrick's Day. Your friends will love them.

Open-faced Reubens are easy to make using salad dressing, deli meat, cheese, rye bread, and sauerkraut.