All your favorite Reuben ingredients piled on crostini and ready for a quick meal, appetizer, or football snack.
My husband loves corned beef. The real stuff not the creepy "meat" in a can. So of course when he sees it reasonably priced it makes it home with him. I'm indifferent towards corned beef but I know he loves it so I'll suffer through. One great thing about corned beef, since I don't really care much for it, is that he is the one who cooks it. Not that it's difficult. I believe the corned beef in this recipe was put in the slow cooker with some cabbage and left to cook most of the day. Another great thing about corned beef is that it gives me an excuse (as if I need one) to make deli style rye bread. Because, I think, my husband's favorite thing about corned beef is the Reuben Sandwich.
This corned beef was made back in February so we had plenty for Super Bowl Sunday. I think I saw this idea on another blog or on pinterest but I don't remember who to credit. I decided Open Faced Reubens would make a perfect football snack. There were only the two of us so these 6 crostini were plenty filling. Each grilled slice of rye is topped with thousand island dressing, corned beef, sauekraut, and swiss cheese. Then it's broiled until the cheese melts. They were a simple and delicious snack that was easy to munch on while watching the big game. They also make great party food for any event.
Open Faced Reuben Melts
Rye bread, sliced
Thousand island dressing
Corned beef, sliced
Swiss cheeseButter, optional
Optional: butter both sides of the bread slices and grill in a frying pan until lightly browned (on each side).
Arrange the rye slices on a baking sheet and top with the dressing, kraut, corned beef, and lastly cheese. Add as much or little of the toppings as you like.
Place the pan under the broiler until cheese melts.
Allow to cool slightly and serve. Goes great with beer. Make as many as you like or until your ingredients run out.
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