Open-Faced Toasted Reuben Sandwich Melts
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
- 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
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Place 8 slices of bread on lined baking sheet and butter one side. Flip buttered side over so that it is facing down.
In a large bowl, combine all remaining ingredients.
Evenly divide Ruben mixture between the 8 slices of bread.
Spread the mixture so that it evenly covers each slice to the edge.
Place open-faced sandwiches in the preheated oven and bake for 20 minutes or until the cheese is melted and golden.
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