Open Face Ham Reuben Sandwiches Recipes

HAM REUBEN SANDWICH WITH RUSSIAN HORSERADISH SAUCE

Steps:

• Combine all ingredients listed for the sauce. (Start with 1 tsp of horseradish, and add more to taste.) Let sit.
• In a skillet, melt 1/2 tsp butter over medium heat. Add a sandwich size portion of the ham to the skillet. Move the ham slices around in the pan, turning frequently until warm.
• Move the ham to the side of the skillet. Lightly butter one slice of the rye bread. Spread some of the horseradish sauce on the other side. Place the bread buttered side down into the skillet.
• Place two slices of cheese on top of the bread. Top with the heated ham, more horseradish sauce and a portion of sauerkraut.
• Top with another sauced and buttered piece of rye bread, buttered side UP.
• When the bottom of the sandwich is brown and the cheese is slightly melted, carefully flip the sandwich with a spatula. Cook until the other side is browned.
• *Repeat this process for more sandwiches.
• Transfer to a cutting board or plate, and cut. Serve warm with a dill pickle and chips.
• Refrigerate any sauce leftovers.

OPEN-FACED REUBEN

Steps:

• Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
• Pile the meat on top of the bread, then the sauerkraut on top of the meat.
• Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
• Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
• Set oven to broiler heat.
• Broil for about 2-4 minutes or until the cheese has melted.
• Serve warm with more dressing if desired.
• Serve sandwich on a plate with knife and fork.

OPEN FACED HAM SANDWICHES

Steps:

• Combine cream cheese and butter; stir until smooth.
• Stir in cheese, paprika, oregano, and garlic.
• Spread 2/3 mixture on muffin halves.
• Top with ham (cut or folded to fit muffin) and slice of tomato.
• Spoon remaining cheese mixture on the center of each tomato slice.
• Place on baking shet and broil until golden brown.
• Garnish with parsley.

OPEN FACED REUBEN SANDWICH

Steps:

• DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
• SANDWICH: Spread dressing on one side of each bread slice.
• Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
• Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
• To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.