14 sl Dark rye bread, toasted Prepared mustard 1 cn 16 oz sauerkraut,drained -and chopped 5 oz Sliced corned beef, finely -chopped 2 c Shredded lofat swiss cheese (8 oz) 1/2 c Lofat mayonaisse or salad -dressing 1. Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. 2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. 3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves.
How To make Open Faced Reuben Sandwiches's Videos
How to Make a Reuben
Make a deli-worthy toasted Reuben in your own kitchen. It's fast and easy!
The combination of corned beef, sauerkraut, Swiss cheese, and tangy dressing on rye bread is a deli and diner classic. In this video, you'll learn how to assemble and grill in your own kitchen a deli-worthy toasted Reuben sandwich, one that combines exciting flavors of sweet, savory, and sour!
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Official Omaha Blackstone Reuben Sandwich Recipe
An easy video recipe - how to create an amazing party sandwich for all your March Madness parties! This is a version of the official Omaha NE Blackstone hotel recipe created by the Crescent Moon restaurant in Omaha. This sandwich was awarded the Best Reuben in Omaha by the Omaha World Herald. This master chef easy video recipe is courtesy of Frank's Kraut!
The Reuben
PROCESS:
Cook the Corned Beef: Remove corned beef from the package, place in a large pan or dutch oven cover with water. Add the little seasoning package, turn heat to high, bring to a boil. Turn the heat down so the water stays at simmer, but do not allow it to boil. Cover with a lid and cook low and slow for 2-3 hours. The corned beef should be very tender and almost falling apart. Remove from water carefully and cool to room temperature.
Build the Open Faced Reubens: Toast rye bread in the toaster or oven. Spread with Dijon mustard. Cut bread slices in half and shingle (4 half slices per reuben) in a baking pan. Slice the cooked corned beef thin and stack it on the rye bread, (cover the bread). Top with sauerkraut and slices of Swiss cheese. Bake in a 400-degree oven until golden brown.
Serve with Russian dressing.
Russian Dressing: Combine mayonnaise, chili sauce, horseradish, lemon juice, dijon mustard and grated onion in a bowl. Mix well.
Russian Dressing 1 cup mayonnaise ½ cup chili sauce 1 tablespoon horseradish 1 tablespoon lemon juice 1 tablespoon onion, grated 1 tablespoon Dijon mustard
Open-Face Reuben - Recipe - FineCooking
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Open-Face Reuben - Recipe - FineCooking
What's Cooking? Open-Face Reuben Sandwich
Learn how to make an open-face Rueben sandwich with CLV's Chefs Shawn and Travis.