Chef Dad's Open-Faced Rueben Sandwich

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Chef Dad's Open-Faced Rueben Sandwich

1 lb. corned beef or pastrami (very thinly sliced from your grocers' deli)
4 slices of Jewish rye bread
8 slices baby Swiss or Lorraine Swiss cheese
1 1/2 cups sauerkraut (drained well)
1/2 cup Russian dressing (see homemade recipe below or buy 1000 Island)
Butter (softened)

1) Turn oven on to 425 degrees.
2) In a bowl, combine your drained sauerkraut with 1/2 cup of the dressing. Mix well together and set aside.  
3) Assemble your sandwiches by first dividing your meat into four equal-sized piles. Put a piece of foil along the bottom of a cookie sheet or baking pan, then spread some butter on one side of each slice of your rye bread. Put the bread (butter side down) on your cookie sheet, then put one pile of corned beef on each of them. Next, put about 1/4 of your sauerkraut/dressing mix on top of the meat then two slices of Swiss cheese. Put the sandwiches in the oven until cheese starts browning a bit, about 15-20 minutes. Serve immediately.

This recipe makes four sandwiches.

Russian dressing:
1 cup mayonnaise
1/4 cup ketchup
1/4 cup sweet relish
1 tbsp. dill relish
1 tsp. fresh-squeezed lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Combine all ingredients in a bowl and whisk together. Keep refrigerated and in a covered container.  This recipe makes about 1 1/2 cups of dressing. Leave extra out for those who like to dip their sandwich with more dressing.