Name: Reuben Open Top Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 4 slices rye bread; 8 ounces sliced corned beef; 1 cup sauerkraut, drained and squeezed dry; 4 slices Swiss cheese; 1/4 cup Russian or Thousand Island dressing; 1 tablespoon butter, softened; Dill pickles; Fresh parsley, chopped

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If you’re searching for an irresistible lunch or quick dinner that bursts with deli flavor and comes together in under 20 minutes, let me introduce you to the Reuben Open Top. This open-faced sandwich takes everything you love about a classic Reuben—tender corned beef, tangy sauerkraut, creamy dressing, and melty Swiss—then piles it all high on hearty rye bread, baked just until golden and bubbly. It’s comfort food with a little bit of flair, and it’s guaranteed to win over anyone who loves bold, savory sandwiches.

Ingredients You’ll Need

With just a handful of staples, each ingredient in the Reuben Open Top brings something vital to the table, whether it’s crunch, creaminess, or that signature tang. Don’t skip or skimp—each one really shines in this recipe!

Rye bread: The sturdy, flavorful base that holds everything together and adds a hint of earthiness.
Corned beef: Sliced thin and piled high, it brings salty, savory richness—try to get it from the deli counter for best results.
Sauerkraut: Make sure to drain and squeeze it dry, so your sandwich stays crisp and doesn’t get soggy.
Swiss cheese: Melts beautifully and gives that irresistible gooey finish every Reuben Open Top needs.
Russian or Thousand Island dressing: This creamy, tangy element ties all the flavors together and keeps every bite interesting.
Butter: A thin layer on the bread makes the edges golden and adds richness—don’t skip it!
Optional garnishes (dill pickles or fresh parsley): For a fresh, zippy finish that cuts through the richness.

How to Make Reuben Open Top

Step 1: Prep Your Oven and Bread

Start by preheating your oven to 400°F (200°C), or set your broiler to high if you prefer a faster, toastier finish. Lightly butter one side of each rye bread slice, then lay them butter-side down on a baking sheet. The butter will help the edges crisp up and give your Reuben Open Top that signature golden crunch.

Step 2: Build the Layers

Spread a thin, even layer of Russian or Thousand Island dressing on the top side of each bread slice. This not only adds a zingy flavor contrast but also helps the corned beef and sauerkraut stick in place. Next, arrange a generous portion of sliced corned beef on each piece, followed by a heaping spoonful of sauerkraut. Finish with a slice of Swiss cheese to blanket all that goodness.

Step 3: Bake or Broil

Slide the baking sheet into your preheated oven. If baking, let your Reuben Open Top sandwiches cook for 5 to 7 minutes, or until the cheese is fully melted and bubbling, and the bread edges are golden brown. If you’re using the broiler, keep an eye on them—they’ll go from perfectly golden to too crispy very quickly!

Step 4: Garnish and Serve

Once they’re out of the oven, garnish each Reuben Open Top with dill pickles or a sprinkle of fresh parsley for a burst of color and a crisp, refreshing bite. Serve immediately while the cheese is still gloriously gooey.

How to Serve Reuben Open Top

Garnishes

A little finishing touch goes a long way! Classic dill pickle slices add crunch and acidity, while a sprinkle of fresh parsley gives your Reuben Open Top a pop of green that just shouts “eat me.” If you want to get fancy, try a few twists of cracked black pepper or a dusting of smoked paprika.

Side Dishes

This sandwich is hearty, so keep sides simple: a handful of kettle chips, a crisp green salad, or even a scoop of creamy coleslaw all make wonderful partners. The goal is to add freshness and crunch without overpowering the bold flavors of your Reuben Open Top.

Creative Ways to Present

Feel like showing off? Cut each sandwich into halves or quarters for an appetizer platter, or layer on extra sauerkraut and serve with tiny forks for a fun fork-and-knife experience. Stack two open tops together for a “double decker” twist, or set out a toppings bar so everyone can customize their own masterpiece.

Make Ahead and Storage

Storing Leftovers

If you have any Reuben Open Top leftovers (which is rare in my house!), let them cool to room temperature, then wrap tightly in foil or store in an airtight container. Refrigerate for up to 2 days for best texture and flavor.

Freezing

While these sandwiches are best fresh, you can freeze assembled, unbaked Reuben Open Top sandwiches. Wrap each tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before baking as usual.

Reheating

To reheat, place leftovers on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until the cheese is melted and the bread is crisp again. Microwaving works in a pinch, but you’ll lose that amazing toasted texture.

FAQs

Can I use pastrami instead of corned beef?

Absolutely! Pastrami adds a smokier, peppery flavor to your Reuben Open Top, making it a popular variation. Swap it in for a delicious twist.

What kind of rye bread works best?

Look for a hearty, bakery-style rye with seeds for extra flavor and texture. Thinly sliced packaged rye will work, but thicker slices help hold up all the toppings.

Can I make this vegetarian?

Definitely! Swap the corned beef for sliced roasted mushrooms or a vegan deli meat, and choose a plant-based cheese. The tangy dressing and sauerkraut still deliver loads of flavor.

How do I keep the bread from getting soggy?

Be sure to squeeze your sauerkraut dry and spread only a thin layer of dressing. Baking or broiling helps crisp the bread, especially if you toast it lightly first.

What’s the difference between Russian and Thousand Island dressing?

Russian dressing is typically a little spicier and more savory, while Thousand Island is sweeter and creamier. Both work beautifully on a Reuben Open Top—use your favorite!

Final Thoughts

Once you try making a Reuben Open Top, it’s bound to become your go-to sandwich for lunch, dinner, or whenever you’re craving something savory and satisfying. I hope you have as much fun building and enjoying these as I do—don’t forget to customize and make it your own!

Reuben Open Top Recipe

4.7 from 30 reviews

Author: admin
Total Time: 17 minutes
Yield: 4 open-faced sandwiches 1x
Diet: Non-Vegetarian

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Description

A delectable open-faced Reuben sandwich featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and a rich Russian or Thousand Island dressing on toasted rye bread. This quick and easy recipe brings the classic deli flavors to your table in under 20 minutes.

Ingredients

Scale

Sandwich Ingredients

4 slices rye bread
8 ounces sliced corned beef
1 cup sauerkraut, drained and squeezed dry
4 slices Swiss cheese
1/4 cup Russian or Thousand Island dressing
1 tablespoon butter, softened

Optional Garnishes

Dill pickles
Fresh parsley, chopped

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C) or set your broiler to high. This ensures the bread toasts nicely and the cheese melts evenly.
Prepare Bread: Lightly butter one side of each slice of rye bread. Place the slices butter-side down on a baking sheet to create a crispy, golden base.
Spread Dressing: Spread a thin layer of Russian or Thousand Island dressing on the unbuttered side of each bread slice for rich flavor and moisture.
Layer Sandwich: Top each slice with a generous layer of sliced corned beef, followed by drained sauerkraut, and then a slice of Swiss cheese to complete each open-faced sandwich.
Bake or Broil: Place the baking sheet in the oven or under the broiler for 5 to 7 minutes, until the cheese has melted and is bubbling and the bread edges have turned golden brown.
Serve: Remove the sandwiches from the oven and serve immediately. Optionally garnish with dill pickles or freshly chopped parsley for added freshness and crunch.