If you are craving a classic deli favorite with a fun and fresh twist, the Reuben Open Top Sandwich Recipe is an absolute winner. This sandwich brings together the rich, salty goodness of salt beef or corned beef, the tangy crunch of gherkins, and the melty comfort of Swiss cheese, all layered atop crisp rye bread. Finished with a creamy, zesty dressing and grilled to bubbly perfection, this open-faced delight is satisfying, quick to assemble, and packed with flavor. Whether you’re looking for a hearty lunch or a special snack, this Reuben Open Top Sandwich Recipe will quickly become your go-to sandwich inspiration.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing this sandwich. Each element plays its part to create a harmonious balance of savory, tangy, and creamy flavors, along with contrasting textures that make every bite unforgettable.
- 2 rye bread slices: The sturdy, slightly sour rye provides the perfect base and classic flavor for the sandwich.
- 50g salt beef or corned beef, sliced: Choose your preferred thickness to tailor the meaty bite and richness.
- 2 large gherkins, sliced lengthways: Their crunch and acidity cut through the richness beautifully.
- 2 slices Swiss cheese (such as Emmenthal): Melts perfectly and adds a nutty, creamy element.
- 10g butter: Used for toasting the bread to golden crispness and adding flavor.
- 2 teaspoons mayonnaise: Part of the dressing, it brings smoothness and richness.
- 1 tablespoon ketchup: Adds subtle sweetness and balances the savory flavors in the dressing.
- 1 teaspoon horseradish sauce: Brings a gentle heat and that signature tang to the dressing.
How to Make Reuben Open Top Sandwich Recipe
Step 1: Make the Dressing
Start by combining the mayonnaise, ketchup, and horseradish sauce in a small bowl. Mix until smooth and set it aside. This dressing is the secret hero that adds a punch of creamy tang and a touch of heat, which perfectly complements the salt beef and cheese.
Step 2: Prepare the Rye Bread and Layer the Ingredients
Lay out your rye bread slices on a clean surface. Evenly divide the salt beef between the two slices, layering it with the sliced gherkins next to bring freshness and crunch. Top each with a slice of Swiss cheese to ensure that amazing melty layer once cooked.
Step 3: Grill to Perfection
Preheat an ovenproof non-stick frying pan over medium heat, and melt the butter until it starts to foam. Carefully place the prepared bread slices in the pan and let them cook for about one minute. Then transfer the entire pan straight under the grill for approximately four minutes or until the base is beautifully crisp and the cheese is bubbling and golden. This step locks in incredible textures and melds the flavors together.
How to Serve Reuben Open Top Sandwich Recipe
Garnishes
A simple garnish of fresh parsley or a few extra gherkin slices on the side not only adds a pop of color but also invites freshness to every bite. A sprinkle of cracked black pepper can also elevate the overall profile with a little spice.
Side Dishes
This Reuben Open Top Sandwich Recipe pairs wonderfully with classic potato chips or a crisp green salad. For something heartier, try oven-roasted potatoes with herbs or a small bowl of warm coleslaw to bring some cool crunch.
Creative Ways to Present
For a stylish twist, you can cut the sandwich into smaller open-faced sliders perfect for a party platter. Alternatively, serve it alongside mini pickled vegetables for a fun charcuterie-inspired vibe that turns this simple sandwich into a gourmet experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or plastic wrap and store them in the refrigerator. It’s best to enjoy within a day to keep the bread from getting soggy and the meat fresh.
Freezing
While this sandwich tastes best fresh, you can freeze the salt beef or corned beef slices separately in an airtight container. Avoid freezing the assembled sandwich as the bread and fresh ingredients don’t thaw well.
Reheating
To reheat, place the sandwich under a grill or in a toaster oven until the cheese melts and the bread crisps up again. Avoid microwaving as it often makes the bread chewy and changes the texture of the cheese.
FAQs
Can I use other types of bread besides rye?
Absolutely! While rye is traditional and offers a unique flavor, you can experiment with sourdough or even pumpernickel, which also pairs beautifully with the salty beef and creamy cheese.
What’s the difference between salt beef and corned beef?
Salt beef is similarly cured like corned beef but is often less seasoned and typically used in British recipes. Both work well in this recipe depending on your preference and availability.
Can I make the dressing ahead of time?
Yes, the dressing can be made a day or two in advance and stored in the fridge. This actually lets the flavors meld even more, resulting in a tastier sandwich when served.
Is this recipe suitable for vegetarians?
This particular Reuben Open Top Sandwich Recipe focuses on salt beef or corned beef, so it’s not vegetarian. However, you could get creative using smoked tofu or tempeh with the same toppings for a vegetarian version.
What cheese can I substitute for Swiss if I don’t have Emmenthal?
Gruyère or Jarlsberg are great substitutes, offering a similar meltiness and nutty flavor that complements the other ingredients beautifully.
Final Thoughts
If you want to treat yourself to something classic yet excitingly fresh, you really must try the Reuben Open Top Sandwich Recipe. It’s quick, simple, and full of the kind of flavor combinations that feel both comforting and a little bit special. Whether you’re making a casual lunch or a crowd-pleasing snack, this sandwich will keep you coming back for more.
Print
Reuben Open Top Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Description
A quick and delicious Reuben open top sandwich featuring rye bread topped with succulent salt beef, tangy gherkins, and melted Swiss cheese, finished under the grill and served with a flavorful mayonnaise-based dressing.
Ingredients
Bread and Meat
- 2 rye bread slices
- 50g salt beef or corned beef, sliced to desired thickness
Vegetables and Cheese
- 2 large gherkins, sliced lengthways, 5mm thick
- 2 slices Swiss cheese, such as Emmenthal
Butter
- 10g butter
Dressing
- 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish sauce
Instructions
- Make the dressing: In a small bowl, mix together the mayonnaise, ketchup, and horseradish sauce until smooth and well combined. Set the dressing aside for serving.
- Prepare rye bread: Lay out the rye bread slices on a clean surface. Evenly divide the salt beef between the two slices, layering it evenly. Top each with the sliced gherkins arranged lengthways followed by a slice of Swiss cheese on each piece.
- Grill: Heat an ovenproof, non-stick frying pan over medium heat and add the butter. Once the butter begins to foam, place the prepared bread slices in the pan and cook for 1 minute to start melting the butter into the bread. Then, transfer the entire pan directly under a preheated grill and cook for approximately 4 minutes, or until the base of the bread is crisp and the Swiss cheese is bubbling and melted.
- Serve: Remove the sandwiches from the grill carefully and serve immediately with a spoonful of the prepared dressing on the side for dipping or spreading.
Notes
- Use thick rye bread slices for best texture and flavor.
- Adjust the amount of horseradish sauce in the dressing based on your heat preference.
- If you don’t have an ovenproof frying pan, transfer bread to a baking tray before grilling.
- Ensure the grill is hot to achieve a crispy base and melted cheese quickly without drying out the meat.
- This recipe serves 2 and can be easily doubled for more servings.
