Open-Faced Reuben

Name: Open-Faced Reuben
Ingredients: 1 slice dark rye pumpernickel bread; 1 tablespoon soft butter; 1/4 lb shaved pastrami or 1/4 lb corned beef; 2 -3 ounces sauerkraut, drained; thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired); 2 slices swiss cheese (can use mozzarealla but Swiss is better)

6 ingredients

8 steps

Ingredients

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

Directions

1

Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
2

Pile the meat on top of the bread, then the sauerkraut on top of the meat.
3

Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
4

Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
5

Set oven to broiler heat.
6

Broil for about 2-4 minutes or until the cheese has melted.
7

Serve warm with more dressing if desired.
8

Serve sandwich on a plate with knife and fork.