Open Faced Reuben Sandwiches

All the classic Reuben flavors, but open faced and baked until bubbly. Tangy sauerkraut, salty corned beef, and shredded Swiss get mixed together with light mayo, then piled onto toasted dark rye and thrown in the oven.

The oven does something a regular Reuben can’t: it melts the cheese evenly across the entire surface while crisping the edges of the rye. You get that golden, stretchy pull with every bite, and the sauerkraut underneath stays hot and tangy.

Cut each slice in half and you’ve got bite-sized appetizers that disappear fast at any gathering. These are crowd food, pure and simple.

Pro Tips

• Drain and chop the sauerkraut well. Excess liquid makes the toast soggy before the cheese even melts.
• Toast the rye bread before topping. Starting with already-crisp bread means the base stays sturdy under the wet filling.
• Finely chop the corned beef so it distributes evenly in the mixture. Big chunks mean uneven bites.
• Spread the topping all the way to the edges. Bare corners burn while the center stays undercooked.

Variations

• Use pastrami instead of corned beef for a smokier, peppery flavor.
• Add a drizzle of Thousand Island dressing on top before baking for a more traditional Reuben experience.
• Try pumpernickel bread instead of dark rye for an even deeper, malty base.