Name: How to Cook Perfect Open Faced Rubin Sandwich
Prep time: 15 min
Cook time: 59 min
Yield: 1
Cuisine: American
Ingredients: 1 corned beef Im using leftovers from crocked pot cooked corned beef but you can cook one just for sandwiches with nothing else or you can use store bought; 1 sour kraut; 1 swiss cheese or provolone cheese 2 or 3 slices per sandwich; 1 thousand island dressing; 1 rye bread

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, open faced rubin sandwich. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Open Faced Rubin Sandwich is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Open Faced Rubin Sandwich is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook open faced rubin sandwich using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Open Faced Rubin Sandwich:

Prepare 1 corned beef (I'm using leftovers from crocked pot cooked corned beef but you can cook one just for sandwiches with nothing else or you can use store bought)
Make ready 1 sour kraut
Get 1 swiss cheese or provolone cheese 2 or 3 slices per sandwich
Make ready 1 thousand island dressing
Prepare 1 rye bread

Instructions to make Open Faced Rubin Sandwich:

Slice enough of the beef so you have 3 to 4 pieces for each sandwich, heat them in the microwave until warm. Also heat your sour kraut. While your heating these, up toast 1 piece of rye bread per sandwich. Put the oven on broil.
Put the toast on a baking sheet put the sour kraut on top of the toast, place the meat on the sour krout then pour on some of the dressing, use a baking brush to spread it around, now place the cheese on top, put the baking sheet in the broiler.
Take out after about 2 minutes or until the cheese starts to bubble and brown. Enjoy

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