Description
This Reuben Open Top recipe offers a quick and delicious twist on the classic Reuben sandwich, featuring layers of salt beef, tangy gherkins, and melted Swiss cheese on crispy rye bread, complemented by a flavorful homemade dressing. Ready in just 15 minutes, it’s perfect for a satisfying lunch or light dinner.
Ingredients
Scale
Sandwich
- 2 rye bread slices
- 50g salt beef or corned beef, sliced to desired thickness
- 2 large gherkins, sliced lengthways, 5mm thick
- 2 slices Swiss cheese, such as Emmenthal
- 10g butter
Dressing
- 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish sauce
Instructions
- Make the dressing: Mix the mayonnaise, ketchup, and horseradish sauce together in a small bowl until well combined. Set aside to let the flavors meld.
- Prepare rye bread: Lay the salt beef evenly over the two rye bread slices. Top each with the sliced gherkins and then place a slice of Swiss cheese on top.
- Grill: Heat an ovenproof, non-stick frying pan over medium heat and add the butter. When the butter starts to foam, place the rye bread slices in the pan and cook for about 1 minute to crisp the base slightly. Then, transfer the pan immediately under a preheated grill and cook for approximately 4 minutes, or until the bread base is crispy and the cheese is bubbling and golden.
- Serve: Remove from the grill and serve each sandwich with a spoonful of the prepared dressing on the side for added flavor.
Notes
- For a spicier kick, increase the amount of horseradish sauce in the dressing.
- If you don’t have an ovenproof pan, transfer the sandwich carefully to a baking tray before placing under the grill.
- Using good quality rye bread and Swiss cheese like Emmenthal enhances the classic taste.
- Ensure the grill is preheated to get the cheese perfectly melted and bubbly.
- This recipe can be doubled easily for more servings.
