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Open-Faced Toasted Reuben Sandwich Melts

Apr 2019

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. ______________________________________________________________________________

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.

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.

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.

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.

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!

Open-Faced Reuben Sandwich Melts

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 sandwiches
Author Emily


  • 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


  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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