Description
A delicious and easy-to-make Reuben Open Top sandwich featuring rye bread topped with savory salt beef, tangy gherkins, melted Swiss cheese, and a flavorful homemade dressing. Perfect for a quick lunch or light dinner, this recipe combines crispy toasted bread with rich, bubbling cheese and a zesty sauce.
Ingredients
Scale
Sandwich
- 2 slices rye bread
- 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
- Prepare the Dressing: Mix the mayonnaise, ketchup, and horseradish sauce together in a small bowl until well combined. Set the dressing aside for serving.
- Assemble the Sandwich: Divide the sliced salt beef evenly between the two slices of rye bread. Top each slice of bread with the sliced gherkins, layering them evenly. Then, place a slice of Swiss cheese on top of each to prepare for melting.
- Cook and Melt the Cheese: Heat an ovenproof, non-stick frying pan over medium heat. Add the butter and allow it to foam. Place the assembled bread slices cheese-side up in the pan and cook for 1 minute to crisp the base. Transfer the pan directly under the grill and cook for an additional 4 minutes, or until the bread base is crispy and the cheese is melted and bubbling.
- Serve: Remove the sandwiches from the grill and serve immediately with a spoonful of the prepared dressing on the side for dipping or spreading.
Notes
- Use an ovenproof frying pan to easily transfer from stovetop to grill without transferring the sandwich.
- Salt beef can be substituted with corned beef if preferred.
- Adjust thickness of the salt beef slices to your liking for a more substantial or lighter sandwich.
- The dressing can be customized by adjusting horseradish to taste for more or less heat.
- Ensure the grill is preheated to get a nicely browned and bubbling cheese topping.
