There’s just something irresistible about a hot, melty Reuben Open Top: the glorious crunch of toasted rye, the luscious stack of corned beef, the tang of sauerkraut, and a blanket of bubbling Swiss cheese all topped off with a drizzle of creamy Thousand Island. Each bite sings with savory, tangy, and just a touch of sweet flavors—no wonder this classic deli favorite has a cult following. Even better, since you make it open-faced, you get maximum filling and cheese with every hearty forkful. If you’re hungry for serious comfort food in just over 20 minutes, this Reuben Open Top is destined to become a repeat favorite.
Ingredients You’ll Need
The ingredient list for this Reuben Open Top is short, sweet, and absolutely essential—a classic sandwich that refuses to compromise on flavor. Every component serves a delicious purpose, whether it’s building structure, adding creaminess, or delivering authentic deli tang.
- Rye bread: Carries all those bold flavors and brings the perfect rustic chew.
- Corned beef (8 oz): Sliced and piled high for that salty, melt-in-the-mouth meaty bite.
- Sauerkraut (1 cup, drained and patted dry): Adds essential tang and crunch—don’t skip drying it to avoid sogginess!
- Swiss cheese (4 slices): Keeps everything together with irresistibly melted goodness on top.
- Thousand Island dressing (¼ cup): The signature sauce that ties every flavor together—you can sub in Russian dressing, too.
- Butter (1 tbsp, optional): For luxurious, golden-edged toasted bread.
- Chopped parsley or caraway seeds (optional): A sprinkle of color or subtle earthy crunch for that final flourish.
How to Make Reuben Open Top
Step 1: Toast the Rye
Preheat your oven to 375°F and get a baking sheet lined with parchment ready (nothing fancy here, just to keep cleanup easy). If you love a crispy base, now’s your chance: lightly butter your rye bread and toast it in a skillet, or simply pop it in the toaster. A gentle golden crunch is the perfect kickoff for your Reuben Open Top.
Step 2: Layer on the Saucy Goodness
Place your toasted rye slices on the prepared baking sheet. Spread about one tablespoon of Thousand Island dressing over each slice. This creamy layer acts as a luscious glue for everything to come, bringing just the right touch of tang and sweetness to balance the brisket and kraut.
Step 3: Stack Corned Beef and Sauerkraut
Generously divide the sliced corned beef between each slice of bread, layering it for those classic deli folds. Next, top each with a quarter-cup of well-drained, patted-dry sauerkraut. The sauerkraut’s acidity is what truly gives the Reuben Open Top a flavor punch—don’t skimp!
Step 4: Crown with Swiss Cheese
Drape a slice of Swiss cheese over each sandwich, making sure to cover all those glorious layers. The cheese melts in the oven and holds everything together, guaranteeing that craveable, gooey finish everyone loves.
Step 5: Bake to Golden Perfection
Slide your baking sheet into the oven and bake for 10 to 12 minutes, or until the cheese is melted and thoroughly bubbly. Feeling wild for extra crispiness? Flip on your broiler for the last minute or two, watching closely—it transforms the cheese into a bubbly, golden dream atop your Reuben Open Top.
Step 6: Garnish and Serve Hot
Once they’re out of the oven, you can add a finishing sprinkle of chopped parsley or caraway seeds if you’d like—it lends a pop of color and a hint of earthiness that really brings the open-faced Reuben together. Serve immediately for maximum ooey-gooey satisfaction!
How to Serve Reuben Open Top
Garnishes
A little flourish goes a long way with the Reuben Open Top. A sprinkle of fresh, chopped parsley keeps things bright, while caraway seeds subtly echo the earthy flavor in the bread. If you like a little color, a few thinly sliced green onions or extra drizzles of Thousand Island also add flair and a fresh finishing touch.
Side Dishes
When you want to build a classic deli meal around your Reuben Open Top, you can’t go wrong with crisp pickles, a heap of coleslaw, or a handful of potato chips. For a heartier plate, serve alongside a cup of creamy tomato soup or a dill pickle salad. Each of these choices keeps your meal laid-back but fully satisfying.
Creative Ways to Present
Put your own spin on the classic by making mini Reuben Open Tops for a party-friendly appetizer platter, or cut each sandwich in half diagonally and serve with toothpicks for a casual get-together. You can even build a colorful deli board, pairing your sandwiches with a spread of pickled veggies, chips, and extra dressings for dipping—Reuben night, anyone?
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Reuben Open Top sandwiches, allow them to cool completely, then wrap tightly in foil or place in an airtight container. Store in the refrigerator for up to 2 days. The bread will soften a bit, but the flavors meld even more deliciously by the next day.
Freezing
It’s best to freeze the components separately to maintain top texture, but you can freeze assembled but unbaked Reuben Open Top sandwiches by wrapping them individually. When ready to enjoy, bake straight from frozen, adding an extra 4–5 minutes to the cook time. Avoid freezing fully baked ones as the bread may become soggy after thawing.
Reheating
To reheat, pop the leftover sandwich in a 350°F oven for about 8–10 minutes or until hot and the cheese is melted again. This method revives the crispiness much better than the microwave (but if you’re in a rush, 30–45 seconds in the microwave will do). For the best texture, avoid reheating more than once.
FAQs
What’s the best bread to use for a Reuben Open Top?
A hearty, seeded rye bread is the classic choice—it adds earthiness, structure, and stands up perfectly to juicy toppings. If you can’t find rye, pumpernickel or any dense artisan loaf will work in a pinch.
Can I use pastrami instead of corned beef?
Absolutely! Pastrami brings its own peppery, smoky twist to the Reuben Open Top and works just as well with the traditional toppings. Don’t be afraid to try both and find your favorite.
How can I make this sandwich vegetarian?
You can easily substitute thinly sliced roasted beets or tempeh for the corned beef. With all the same seasonings and fixings, your Reuben Open Top will be just as mouthwatering and satisfying for vegetarians.
Is it possible to make these gluten-free?
Yes! Just swap traditional rye bread for your favorite gluten-free rye or multigrain bread. Make sure any processed ingredients (like sauerkraut and dressing) are also gluten-free, and you’re good to go.
Can I prepare the components ahead of time?
Definitely. You can pre-slice the meat, pat dry and portion the sauerkraut, and slice the cheese a day in advance. When ready, assemble and bake for a fresh-from-the-oven Reuben Open Top any time.
Final Thoughts
If you’re ready for bold flavors, hearty satisfaction, and melty cheese bliss, the Reuben Open Top is calling your name. Simple to prepare yet endlessly rewarding, every bit of tang, crunch, and ooze will have you coming back for “just one more” slice. Don’t be surprised if this becomes your new go-to for family dinners, game nights, or any craving that can’t wait—give it a try and prepare for serious sandwich happiness!
Print
Reuben Open Top Recipe
- Total Time: 22 minutes
- Yield: 4 open-faced sandwiches 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic flavors of a Reuben sandwich with this easy and delicious open-faced version. Perfect for a quick lunch or dinner, these Reuben Open Tops are loaded with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Ingredients
Rye Bread:
- 4 slices
Corned Beef:
- 8 oz sliced
Sauerkraut:
- 1 cup (drained and patted dry)
Swiss Cheese:
- 4 slices
Thousand Island Dressing:
- ¼ cup
Butter:
- 1 tbsp (optional, for toasting)
Garnish (optional):
- Chopped parsley or caraway seeds
Instructions
- Preheat Oven: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Toast Bread: Lightly toast rye bread slices. Place on baking sheet.
- Add Dressing: Spread Thousand Island dressing on each slice.
- Layer Ingredients: Add corned beef, sauerkraut, and Swiss cheese on top.
- Bake: Bake for 10–12 minutes until cheese is melted.
- Garnish: Garnish with parsley or caraway seeds. Serve warm.
Notes
- For extra crispiness, broil the assembled Reubens for the last 1–2 minutes.
- You can substitute Russian dressing for Thousand Island if preferred.
- To make it a meal, serve with pickles or coleslaw on the side.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 open-faced sandwich
- Calories: 420
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
