Open-face reuben from Fine Cooking Magazine, Feb/Mar 2014 (page 13)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cabbage-carrot slaw with cranberries, mint, and honey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 20, 2025

    Great sandwich made with leftover corned beef after St.Pat's day, deli corned beef and even pastrami.

  • cfrailey on April 14, 2025

    This sandwich is made on thick rye bread and is delicious made with Bradley Ogden's corned beef from "Breakfast, Lunch & Dinner! There is also a recipe in this issue for Marble Rye bread by Peter Rhinehart, pg 58.

  • chawkins on March 22, 2014

    Made this with my home-made deli-style rye and leftover corned beef. For the sauerkraut, I used a jar of German kraut that was really dry with no juice, but I rinsed it anyway and used some of the squeezed out liquid to heat the corned beef. Have no dill relish so use sweet relish for the dressing and it was okay. Used smoked Gruyere that did not seem to melt too well, should have use Jarlsberg which I have a ton of. Because I trimmed all the fat off the corned beef before heating, the resulting sandwiches, unlike most reubens you get in restaurants, were not greasy at all. The open-face style also make for neater eating, no greasy fingers. Will make again when we have left-over corned beef.

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