No Kraut Open Faced Reuben Food

BEST REUBEN SANDWICH WITHOUT SAUERKRAUT

Steps:

• In medium sized mason jar or other container with tight fitting blend combine the following: mayonnaise, ketchup, vinegar, sugar, relish, garlic, salt, pepper. Shake or stir to combine.
• Heat skillet or panini pan over medium heat.
• Meanwhile, butter bread slices. Placing butter sides facing each other. Spread 1 tablespoon dressing on one slice of bread top with corned beef, Swiss cheese and pickles. Top with 1/2 tablespoon of dressing and another slice of bread. Repeat for second sandwich.
• Place sandwich on skillet with butter side touching skillet and second butter side facing up. Heat for about 4 minutes. Flip. Cook until golden brown and cheeses are melted.

OPEN-FACED REUBEN

Steps:

• Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
• Pile the meat on top of the bread, then the sauerkraut on top of the meat.
• Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
• Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
• Set oven to broiler heat.
• Broil for about 2-4 minutes or until the cheese has melted.
• Serve warm with more dressing if desired.
• Serve sandwich on a plate with knife and fork.

NO-KRAUT OPEN FACED REUBEN

Steps:

• Mix dressing ingredients and set aside.
• Place rye bread on a baking sheet. Spread with the very lightest amount of butter or margerine.
• Place sliced corned beef on bread, and top with sliced swiss cheese.
• Spread dressing over the top, stopping about 1/2 inch from the edge of the sandwich.
• Broil until cheese melts and dressing bubbles.

TOASTED REUBENS

Steps:

• Spread mustard over 4 slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.

OPEN-FACED MINI REUBENS

Steps:

• Heat oven to 350 degrees.
• In a bowl combine all ingredients except the bread.
• Spread softened butter onto each slice of bread, then spoon about 3-4 tablespoons on top, then spread the mixture out on the bread (you can use as much of the sauerkraut mixture as desired).
• Set oven to 350°F.
• Place the bread slices onto a baking sheet.
• Bake for about 8-10 minutes or until the cheese is melted and the filling is hot.
• These are best served warm.

OPEN FACED REUBEN SANDWICH

Steps:

• DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
• SANDWICH: Spread dressing on one side of each bread slice.
• Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
• Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
• To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.