How To make Open Faced Reuben Sandwiches
14 sl Dark rye bread, toasted
Prepared mustard 1 cn 16 oz sauerkraut,drained
-and chopped 5 oz Sliced corned beef, finely
-chopped 2 c Shredded lofat swiss cheese
(8 oz) 1/2 c Lofat mayonaisse or salad
-dressing 1. Heat oven to 375F. Spread toast lightly with mustard; place on
ungreased cookie sheet. 2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3
cup sauerkraut mixture on each toast slice. 3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is
melted. Cut sandwiches in halves.
How To make Open Faced Reuben Sandwiches's Videos
HOW TO MAKE AN AMAZING REUBEN SANDWICH ON THE BLACKSTONE GRIDDLE! EASY RECIPE!
Today we show how to make an amazing Reuben sandwich on the Blackstone griddle! This easy sandwich recipe is so amazing! We were blown away by all of the recommendations to make the reuben sandwich on the Blackstone griddle. Thank you for that - although it was our first time making the Reuben sandwich, let alone doing so on the Blackstone griddle, we couldn't believe the outcome!
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Russian Dressing Recipe
(inspired by Makinze Gore @delish)
1/2 cup mayonnaise
3 tbs. ketchup
2 tbs horseradish
2 tsp Worcestershire sauce
1 tbs. sugar
1/4 tsp paprika
Salt and pepper (to taste)
1 medium dill pickle - diced
Wisk all ingredients together in a medium size bowl until consistency is that of a thick dressing! Add salt and pepper to taste.
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Farberware Self Sharpening Knife:
Farberware EdgeKeeper Pairing Knife:
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What's Cooking? Open-Face Reuben Sandwich
Learn how to make an open-face Rueben sandwich with CLV's Chefs Shawn and Travis.
Open Faced Reuben Appetizers using your Leftover Corned Beef
Open face Reubens using homemade Artisan Rye Bread and some leftover Guinness Corned Beef. A true delight to eat and easy to make.. come watch and enjoy!
The Reuben
PROCESS:
Cook the Corned Beef:
Remove corned beef from the package, place in a large pan or dutch oven cover with water. Add the little seasoning package, turn heat to high, bring to a boil. Turn the heat down so the water stays at simmer, but do not allow it to boil. Cover with a lid and cook low and slow for 2-3 hours. The corned beef should be very tender and almost falling apart. Remove from water carefully and cool to room temperature.
Build the Open Faced Reubens:
Toast rye bread in the toaster or oven. Spread with Dijon mustard. Cut bread slices in half and shingle (4 half slices per reuben) in a baking pan. Slice the cooked corned beef thin and stack it on the rye bread, (cover the bread). Top with sauerkraut and slices of Swiss cheese. Bake in a 400-degree oven until golden brown.
Serve with Russian dressing.
Russian Dressing:
Combine mayonnaise, chili sauce, horseradish, lemon juice, dijon mustard and grated onion in a bowl. Mix well.
INGREDIENTS:
Recipe makes 2 Reubens
3.5 lbs raw corned beef brisket
8 slices pumpernickel rye bread
Dijon mustard
2 cups sauerkraut
12 slices Swiss cheese
Russian Dressing
1 cup mayonnaise
½ cup chili sauce
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon onion, grated
1 tablespoon Dijon mustard
Classic Open Face Reuben Sandwich #shorts
I’m so sorry, I forgot to put in the video the thousand Island dressing that goes onto the rye bread. Baked at 400 degrees for 8 to 10 mins. Also, the pickling package contains these ingredients :
Mustard Seeds
Peppercorns
Anise Seeds
Whole Cloves
Cardamom Pods
Bay Leaves
Ground Coriander
Crushed Red Pepper Flakes
Ground Ginger
This is a classic open face Reuben sandwich that I find delicious and one of my favorite’s! Please let me know your thoughts in the comment section. Also, please like and subscribe! Stay tuned for more content on this channel coming soon! Thank you for watching! ❤️
Open-Face Reuben - Recipe - FineCooking
apple cider vinegar products:
Open-Face Reuben - Recipe - FineCooking