Who doesn’t love a good Reuben sandwich? What a combination. A flavorful dressing spread on pumpernickel or rye bread and topped with layers of corned beef, sauerkraut, and Swiss cheese. It’s definitely over the top when grilled until toasted and the cheese is melted.
Here’s a Reuben riff that brings it into the realm of mass production for entertaining and game days. It’s an open-faced sandwich that can be prepped ahead and run under the broiler for a last minute fix.
My chief hang-up on the Reuben has always been the sandwich spread, with a definite thumbs down on sweet ones, like Thousand Island and most Russian dressings. A simple solution is to go with a straight forward, unadulterated combination of mayonnaise and sriracha with a little minced green onion for interest.
For maximum compatibility, serve these tasty morsels with sour dill pickles and crunchy sweet potato chips.
Open-Faced Mini Reubens
1 loaf cocktail rye or pumpernickel bread
2/3 cup mayonnaise
1 tablespoon sriracha sauce
1 green onion, minced
3/4 pound thinly sliced corned beef
1-1/2 cups sauerkraut, rinse and drain well
3/4 pound sliced Swiss cheese
Garnish: ½ cup chopped dill pickle or gherkins
- For dressing: blend the mayonnaise and other ingredients and set aside.
- Preheat broiler. Set rack about 6” from top.
- Warm the sauerkraut. Slice the corned beef into 1-1/2” strips to fold neatly across the rye. Cut the Swiss cheese slices into quarters.
- Arrange cocktail rye slices on a baking sheet. Spread each slice liberally with a heaping teaspoon of dressing. Fold the corned beef in 2-3 layers over the bread. Drape a forkful of sauerkraut across the corned beef. Cover the sauerkraut with 2 pieces of Swiss cheese.
- Run the open-faced Reubens under the broiler for about 3 minutes, until the cheese is melted and bubbly. Sprinkle with chopped pickle if desired and serve warm. Yield: 36 or more pieces