The Open-Faced Reuben Delight is a delectable twist on the classic Reuben sandwich, perfect for a quick and satisfying meal. This open-faced version features crispy rye bread topped with tender corned beef, tangy sauerkraut, and melted Swiss cheese, all drizzled with a creamy Russian or Thousand Island dressing. It’s a delightful combination of flavors that will tantalize your taste buds.
Ingredients
- 4 slices of rye bread
- 1 cup cooked corned beef, shredded
- 1 cup sauerkraut, drained and rinsed
- 1 cup Swiss cheese, shredded
- ¼ cup Russian or Thousand Island dressing
- Fresh parsley, chopped (for garnish)
Directions
- Preheat your oven to 375°F (190°C).
- Place the rye bread slices on a baking sheet lined with parchment paper.
- Spread a generous amount of the dressing over each slice of bread.
- Layer the shredded corned beef evenly on top of the dressing.
- Add a spoonful of sauerkraut over the corned beef, spreading it out well.
- Sprinkle the shredded Swiss cheese generously over each open-faced sandwich.
- Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven, and let cool slightly before garnishing with fresh parsley.
- Serve warm and enjoy your delicious Open-Faced Reuben Delight!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
Variations
- Vegetarian Option: Substitute corned beef with a plant-based alternative or grilled mushrooms for a vegetarian twist.
- Cheese Variations: Swap Swiss cheese for cheddar or provolone for a different flavor profile.
- Add Vegetables: Include sliced pickles or red onions for extra crunch and flavor.
- Gluten-Free: Use gluten-free rye bread or another suitable gluten-free bread for a gluten-free version.
Storage/Reheating
- Storage: Store any leftover open-faced sandwiches in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 5-7 minutes, or until warmed through and the cheese is melted. For best results, avoid reheating in the microwave to maintain the crispiness of the bread.
10 FAQs
- Can I use another type of bread?
Yes, you can use any type of bread you prefer, such as sourdough or whole wheat. - What if I don’t have Russian or Thousand Island dressing?
You can use a homemade dressing or a different type of creamy dressing as a substitute. - Can I prepare this dish in advance?
You can assemble the sandwiches ahead of time and store them in the refrigerator. Bake just before serving. - How can I make this recipe spicier?
Add a pinch of red pepper flakes or a drizzle of hot sauce to the corned beef layer. - What sides go well with this dish?
Serve with a side salad, coleslaw, or pickles for a complete meal. - Can I freeze these sandwiches?
Freezing is not recommended as the bread may become soggy. However, you can freeze the components separately and assemble fresh sandwiches as needed. - How can I make this recipe lighter?
Use reduced-fat cheese and dressing, or substitute with Greek yogurt mixed with some seasoning. - Can I add more toppings?
Yes, you can add toppings like caramelized onions, sliced tomatoes, or olives. - How do I know when the cheese is melted?
The cheese should be bubbly and slightly browned. - Can I use leftover corned beef?
Yes, leftover corned beef works great in this recipe and adds convenience.
Conclusion
The Open-Faced Reuben Delight is a simple yet delicious way to enjoy the classic flavors of a Reuben sandwich in an easy-to-make open-faced format. With its crispy rye bread, savory corned beef, tangy sauerkraut, and gooey melted cheese, this dish offers a satisfying and comforting meal that’s perfect for lunch or dinner. Enjoy every savory bite of this delightful creation!
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Chicken, Mushroom, and Spinach Lasagna
- Total Time: 1 hour
Description
This delicious Chicken, Mushroom, and Spinach Lasagna is a comforting and hearty dish layered with tender chicken, earthy mushrooms, and fresh spinach, all smothered in rich marinara and creamy cheeses.
Ingredients
Scale
- For the Chicken Mixture:
- 2 cups cooked chicken, shredded or diced
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- For the Ricotta Mixture:
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- For the Lasagna:
- 9 lasagna noodles, cooked and drained
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Chicken Mixture:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and onion, sauté until softened, about 3 minutes.
- Add mushrooms and cook until tender, about 5 minutes.
- Stir in shredded chicken, spinach, basil, oregano, salt, and pepper. Cook until spinach is wilted. Remove from heat.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, and parsley. Mix until well blended.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the noodles.
- Add 1/3 of the chicken mixture on top of the ricotta layer.
- Sprinkle with a bit of shredded mozzarella cheese.
- Repeat the layers twice more, ending with a layer of noodles topped with marinara sauce and remaining mozzarella and Parmesan cheese.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Cool & Serve:
- Let the lasagna cool for about 10 minutes before slicing.
- Serve warm and enjoy this comforting dish!
Notes
- Feel free to add other vegetables such as bell peppers or zucchini for extra nutrition.
- This lasagna can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes