Open-Face Reuben

Open-Face Reuben
  1. 2 tablespoons mayonnaise
  2. 1 tablespoon ketchup
  3. 1 tablespoon dill relish (not sweet)
  4. 1-1/3 cups sauerkraut, preferably bagged, not canned
  5. 3/4 pound thin-sliced corned beef
  6. 4 large 3/4-inch-thick slices rye bread
  7. 2 tablespoons unsalted butter, softened
  8. 6 ounces Gruyère cheese, thinly sliced
  1. Position a rack 6 inches from the broiler and another rack in the bottom third of the oven. Heat the broiler on high. Combine the mayonnaise, ketchup, and relish in a small bowl. (Note: we also like to use Zoe’s Honey Chipotle Sauce for a little zing!)
  2. Cut two 12×18-inch sheets of foil. Reserve 1 tablespoon of the liquid from the sauerkraut and then rinse and drain it. Squeeze the sauerkraut to remove liquid and put it on 1 piece of foil. Put the corned beef on the other and sprinkle with the reserved sauerkraut liquid. Draw up the sides and seal each to make a package. Put both packages on a rimmed baking sheet and bake on the bottom rack of the oven until warmed through (5 minutes).
  3. Meanwhile, put the bread on another rimmed baking sheet and broil until toasted, about 1 minute per side. Butter one side of the toasted bread and arrange butter side down on the baking sheet. Spread each piece with 1 tablespoon of dressing. Divide the corned beef among the bread slices. Top with the sauerkraut and the cheese. Broil on the lower rack until the cheese begins to bubble (3 minutes). Move the baking sheet to the upper rack and broil until the cheese browns lightly, 1 to 2 minutes.
  1. recipe adapted from Fine Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.