Ally's Sweet and Savory Eats: Open-Faced Reubens

Friday, April 5, 2013

Open-Faced Reubens



During the past year I have become obsessed with Reuben's.  I'm not sure why I never ate them before, but now I just cannot get enough of them.  I think it's the sauerkraut.  The tangy taste and smell just gets me every time.

And I change it up too - using turkey, roast beef, whatever meat I have on hand.  It's all the same to me.  But, you know the traditional way is just soooooo goooooood.

I even made my own thousand island dressing this time.  Major.


Other than my Reuben-obsessed-thoughts, I think {think!} spring has finally arrived in Iowa.  The kids and I spent an hour at the park before dinner last night and it seemed like the whole town was out and about.  Kids riding bikes, other kids on the playground, people working in their lawns with almost all of us just wearing a light jacket or not one at all.

Aaaaahhhhh.  It feels so good.

It's no wonder people get a tad depressed in the winter without our precious sunshine.  I know my mood has improved wholeheartedly.

And as soon as the kids are up from their naps today?  Back outside we go.  I cannot get enough of it.



Open-Faced Reubens
*enough for 4 open-faced sammies

4 slices good, thick, crusty bread
8 sliced corned beef
4 slices Swiss cheese
1 c. sauerkraut
3/4 c. mayo
1/4 c. ketchup
2 T. dill pickle juice
butter

Preheat oven to 425 degrees.  Lightly butter both sides of bread and place on a cookie sheet.  Bake for 5 minutes on each side until toasted.

Remove from the oven and layer homemade thousand island dressing {by mixing together mayo, ketchup and pickle juice}, sauerkraut, corned beef and cheese.  Place back into the oven until cheese is melted and bubbly.

Serve with additional thousand island if desired.

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Okay, this is my plan for the weekend.

1.  Start reading this book.
2.  Get a few meals prepped and froze for later {stuffed shells, taco meat, smoothie packs}
3.  Pick up the dog poop in the backyard {hey - I live a normal life, it has to be done.}
4.  Start my spring cleaning list.
5.  Start watching Call the Midwife online.  

Your weekend plans?

6 comments:

  1. This looks like a great way to make a reuben -thanks for this new take on one of my favs!

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  2. LOVE reubens! There is a place in Waterloo that makes a fantastic one.


    And that book is so good. You will pick it up and not put it down until you are done.

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  3. Ally's Sweet & Savory EatsApril 5, 2013 at 4:02 PM

    Yes, I am excited to start reading it tonight once the little munchkins are in bed:)

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  4. YOLO! Love the open faced version of a Reuben. Hands down, my favorite sandwich of all time - and 9 times out of 10, if it's on a menu I'll order it! Enjoy the weather - I am loving it too! Hugs, Biz

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  5. Jolene (www.everydayfoodie.ca)April 7, 2013 at 11:56 PM

    Reubens are sooooo yummmmy! They are great with kimchi instead of sauerkraut too, if you ever want to switch it up!

    ReplyDelete
  6. Ashley's Cooking AdventuresApril 10, 2013 at 6:55 AM

    OMG I just ate dinner but I am drooling and suddenly starving over these. YUMMMMMM!

    ReplyDelete