You had me at melty cheese, tangy kraut, and creamy dressing. Having to tackle this open-faced Reuben sandwich with a fork and knife seems more like a meal -- the perfect one to serve on St. Patrick's Day, or really any day of the year. Don't forget the napkins!
Open-Faced Reuben Sandwich
Makes 4 sandwiches
Ingredients:
- 4 slices pumpernickel swirl rye bread
- 8 slices Swiss cheese
- 1 pound shaved deli corned beef
- 1 cup drained sauerkraut
- 1/2 cup thousand island dressing or more if desired
- 4 Tablespoons butter
- Caraway seeds (optional)
Directions:
- Set oven to broil to preheat
- Toast bread and butter one side
- Place toast on baking sheet and layer with dressing, meat, sauerkraut, more dressing, and cheese. (I like to sprinkle a few caraway seeds on my sauerkraut)
- Place under broiler until cheese is melted and bubbly.
Can we get a YUM YUM?!
🍴🍴🍴
