This open-face version of a beloved sandwich—a rich, tangy, meaty mix of corned beef, sauerkraut, and melted cheese—makes a satisfying meal. The sandwich may become a little soggy thanks to the sauerkraut, but since you eat it with a knife and fork, that’s not such a big deal. It’ll be delicious regardless.
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You wouldn't think that the open-face preparation would make that much of a difference, but without the second slice of bread, you get a layer of bubbly, browned melted cheese. It's also less greasy than the typical restaurant Reuben, and the home-made dressing is miles better. My sauerkraut was very dry, so I didn't drain or rinse it-- I skipped all the packet business and just made the whole thing in the toaster oven. I used less meat and sauerkraut than the recipe called for, but put it all on home-made rye bread. My husband always orders Reubens at delis or diners-- he said "This is way better than those-- honey, I didn't know you could make such a good Reuben". (And we live in a big city with lots of great delis!)
I've made these twice. The first as the recipe suggests: open faced. The second time, I used two slices of thinner rye and made them as panini sandwiches - and I did not rinse the sauerkraut. I preferred the panini... fabulous!
Just made this tonight and my family really liked it. The only thing I would change is to not rinse the sauerkraut. Drain it yes, rinse it no. The sandwich needs the bite of the sauerkraut. But overall it was good and a nice change of pace. I served it with a slaw made of green apple, fennel and daikon with some apple cider vinegar and mirin.
awful - used very good products -bad results. Please don't make it
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