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Open-Faced Reuben Sandwich Melts

Updated: Mar 18

March 16, 2021

Reuben Sandwiches are one of my favorites! One of the best parts about St. Patrick's Day are the leftover corned beef. That corned beef is so delicious and it is perfect for these easy Open-Faced Reuben Sandwich Melts.


I love how quick it is to prepare a bunch of these open-faced sandwiches on a sheet pan. You can make as many as you want at one time. It is SO much easier than standing over the stove, grilling sandwich after sandwich. Trust me, you will never make a Reuben any other way after trying this! They are so delicious!! And you have an easy meal that can feed a lot at once, in minutes!


Open-Faced Reuben Sandwich Melts


Ingredients:

Corned Beef, sliced thin

Rye Bread

Thousand Island Dressing

Sauerkraut

Swiss Cheese Slices


  1. Line a sheet pan with parchment paper and place your bread on the pan.

  2. Place your corned beef onto the rye bread.

  3. Now spread a later of Thousand Island Dressing on top of the pastrami. Putting it on top like this keeps the bread nice and toasty.

  4. Add your sauerkraut on top of the dressing.

  5. Now top with swiss cheese.

  6. Bake at 385 degrees for about 15 minutes, until nice and golden.


Please note that you can also substitute coleslaw for the sauerkraut. They are delicious both ways!









Just look at that yummy combo of flavors! Do not forget to load up your freezer with corned beef brisket so that you can enjoy these delicious Open-Faced Reuben Sandwich Melts all year long!



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