Reuben Open Top Recipe

The first time I tried my hand at a Reuben Open Top, let’s just say it was a hot mess. I mean, I had sauerkraut spilling over the sides, my rye bread was soggy, and the corned beef? Don’t even get me started. But you know what? After a few tries and a lot of laughs (mostly from my husband, who dubbed it the “Reuben Flop”), I perfected it. Now, my kids cheer when they see me assembling the ingredients on the counter—it’s become a beloved family favorite.

There’s something deeply satisfying about the tang of sauerkraut mingling with the richness of the corned beef, all tucked under a blanket of melted Swiss cheese. It’s comfort food with a capital ‘C’. The kind of meal that makes a Tuesday night feel a little less like, well, Tuesday. So buckle up, friends, because we’re about to dive into the world of open-faced sandwich bliss.

Ingredients

Now, about those ingredients… I grab most of mine from the local deli, and let me tell you, fresh makes all the difference. Here’s what you’ll need:

• 4 slices of rye bread (the heartier, the better)
• 8 oz of corned beef, thinly sliced (trust me on this)
• 1 cup of sauerkraut, drained (squeeze out that extra moisture)
• 4 slices of Swiss cheese (don’t skimp on the cheese!)
• 1/4 cup of Russian dressing (store-bought or homemade, your call)
• Butter, for toasting the bread

Instructions

Alright, let’s get down to brass tacks. Here’s how to make a Reuben Open Top that’ll knock your socks off:

1. Start by preheating your broiler. You want it hot and ready to go.
2. Take your slices of rye bread and give them a light buttering on one side. Toast them under the broiler, buttered side up, until they’re just golden. Keep an eye on them—they can go from perfect to charred in no time.
3. Once toasted, spread a generous tablespoon of Russian dressing on each slice. This is your flavor foundation, so lay it on thick!
4. Layer on the corned beef. If you’re like me and accidentally pile it on too high the first time, just remember: even distribution is key.
5. Top the corned beef with your drained sauerkraut. Remember, too much moisture is the enemy of the perfect open top. You want tang, not a swamp.
6. Crown each masterpiece with a slice of Swiss cheese. This is where the magic happens, folks.
7. Pop them back under the broiler until the cheese is bubbly and begins to brown. This is the moment to practice patience, my friends. Don’t rush it!
8. Remove your Reuben Open Tops from the oven, and let them sit for just a minute. This is mostly to prevent a burnt tongue, but it also lets the flavors meld just a touch more.

Tips & Tricks

But here’s the thing, a few pro tips can take your sandwich from good to ‘can I have thirds?’:

• Quality Ingredients: Don’t be afraid to ask your deli for a sample of the corned beef. It’s the star of the show, after all.
• Dressing: If you’re up for it, making your Russian dressing from scratch can be a game changer! Just a simple mix of mayo, ketchup, horseradish, and a few spices.
• Bread: Go for a dense rye. It holds up better under the weight of the ingredients and trust me, you’ll thank me when you’re not dealing with a soggy mess.

FAQ

Got questions? I’ve got answers (learned from experience, of course):

Q: Can I use pastrami instead of corned beef?

A: Absolutely! It’s a different vibe, but still delicious. I’ve done it when my deli was out of corned beef, and no one complained.

Q: What if I don’t have Swiss cheese?

A: I’ve used mozzarella in a pinch. It’s milder, but it melts beautifully.

Q: Is there a low-calorie version of this recipe?

A: You can use a lighter dressing and less cheese for a reduced-calorie option. Just don’t skimp on the flavor!

Troubleshooting

And for those moments when things don’t go quite as planned (trust me, we’ve all been there):

• If your bread is toasting too quickly, move your oven rack lower. Distance from the heat source is key.
• Accidentally soggy sandwich? Toast your bread a little longer before adding the toppings next time. It’ll help create a moisture barrier.
• Is your cheese not melting? Cover the sandwiches with foil to trap the heat without over-toasting the bread.

Now, for the calories, let’s be real: this isn’t a salad. But for those curious, a typical Reuben Open Top, as I make it, is around 600-700 calories per sandwich. It’s a treat, so I say enjoy every bite!

As for storage, if you have leftovers (which is a big if in my house), just wrap them up and they’ll be good in the fridge for a day or two. Reheat them in the oven for best results.

Variations? Oh, the possibilities! Try a coleslaw instead of sauerkrait for a crunchier texture, or throw in some pickles if you’re feeling adventurous. The Reuben is forgiving, so experiment to your heart’s content.

And for a little cultural story: the Reuben sandwich has a murky history with multiple claims to its creation. Some say it was born in Omaha, Nebraska, others in New York City. Wherever it came from, I’m just glad it made its way to my kitchen.

In conclusion, making the perfect Reuben Open Top is an art, but it’s one that’s well within your reach. The combination of quality ingredients, a watchful eye during broiling, and a willingness to learn from your mistakes will have you serving up a sandwich that’s nothing short of legendary. So go ahead, give it a try, and don’t forget to enjoy the journey—after all, that’s half the fun of cooking.

Until next time, happy cooking and even happier eating!