Enjoy all the classic flavors of a Reuben in a fun mini format! These Easy Open-Faced Reuben Sandwiches deliver the perfect balance of corned beef, sauerkraut, and Swiss cheese. This simple recipe for open-faced sandwiches is ideal for effortless entertaining or a speedy lunch.
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Ingredients - Here's What You'll Need
Steps to Make Easy Mini Open-Faced Reuben Sandwiches
- Preheat oven broiler to high. Line a half-sheet pan with parchment paper. Then, lay the cocktail rye bread on the pan in a single layer. Place pan in the preheated oven for two minutes. Remove from the oven and flip the slices of bread over. Then return to the oven for another two minutes.
- Remove the pan from the oven and place on a wire cooling rack. Allow the bread to cool for about five minutes.
- Add about ½ teaspoon of Thousand Island dressing to the top of each slice of bread. Then, smooth it into a single layer covering the entire surface of the bread.
- Next, top each slice of bread with about a teaspoon of drained and rinsed sauerkraut. Spread the sauerkraut to cover the entire surface of the bread.
- Fold slices of corned beef into squares that are about the size of the bread, then place one folded piece on each slice of bread.
- Sprinkle about half a tablespoon of freshly shredded Swiss cheese on top of the corned beef. Return to the oven and broil for 3 to 5 minutes until the cheese is melted and slightly browned.
- Remove from the oven and serve warm with some extra Thousand island dressing on the side.
These Easy Mini Open-Faced Reuben Sandwiches prove that delicious appetizers don't have to be complicated. Enjoy the classic Reuben flavor, simplified! With this easy recipe, you can effortlessly create a crowd-pleasing appetizer for any occasion that everyone will love!
Recipe Tips and Tricks
- I drained and rinsed the sauerkraut in a colander set in the kitchen sink. After the sauerkraut was rinsed, I dried it slightly in a half-sheet pan lined with several layers of paper towels.
- I recommend using deli-sliced corned beef; ask for it sliced very thin. The slices that I got were quite large, so I cut them in half before folding them into squares to place on the bread.
- Keep an eye on the broiler because these can go from gooey melted cheesy to burnt very quickly.
Other Great Reuben Recipes
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Easy Mini Open-Faced Reuben Sandwiches
Equipment
- half-sheet pan
- Parchment paper
Ingredients
- 35 slices Cocktail Rye Bread (1 loaf)
- 1 c Thousand Island Dressing
- 16 oz Sauerkraut drained and rinsed1
- 12 oz Corned Beef sliced very thin2
- 12 oz Swiss Cheese freshly shredded
Instructions
- Preheat the oven broiler to high. Line a half-sheet pan with parchment paper. Then, lay the cocktail rye bread on the pan in a single layer. Place the pan in the preheated oven for two minutes. Remove from the oven and flip the slices of bread over, then return to the oven for another two minutes. Remove the pan from the oven and place it on a wire cooling rack. Allow the bread to cool for about five minutes.
- Add about ½ teaspoon of Thousand Island dressing to the top of each slice of bread. Then, smooth it into a single layer covering the entire surface of the bread.
- Next, top each slice of bread with about a teaspoon of drained and rinsed sauerkraut. Spread the sauerkraut to cover the entire surface of the bread.
- Fold slices of corned beef into squares that are about the size of the bread. Then place one folded piece on each slice of bread.
- Sprinkle about half a tablespoon of freshly shredded Swiss cheese on top the corned beef. Return to the oven and broil for 3 to 5 minutes3 until the cheese is melted and slightly browned.
- Remove from the oven and serve warm with some extra thousand island dressing on the side.
- Yield 35 Mini Open-Faced Reuben Sandwiches
Tips/Notes
- I drained and rinsed the sauerkraut in a colander set in the kitchen sink. After the sauerkraut was rinsed, I dried it slightly in a half-sheet pan lined with several layers of paper towels.
- I recommend using deli-sliced corned beef; ask for it sliced very thin. The slices I got were quite large, so I cut them in half before folding them into squares to place on the bread.
- Keep an eye on the broiler because these can go from gooey melted cheesy to burnt very quickly.
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