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Mini Reubens

Source of Recipe

MRSCANUCK at allrecipes.com


Recipe Introduction

MRSCANUCK says, ""Mini Reuben Sandwiches are quickly made on cocktail rye and broiled for an open-faced hot appetizer that is sure to please!" These are great! I tested them the other day for Mike's Fantasy Football Draft '08. I did a variation suggested by one of the comments; I chopped up the corned beef, shredded the cheese, got chopped sauerkraut and mixed those and the dressing together a little ahead of time. I dropped the mixture onto the bread slices with a small ice cream-type scoop, mashed them down, then broiled. It worked great and didn't take a lot of last minute time! If you do it this way, you'll need about half the amount of corned beef that the recipe calls for.

List of Ingredients

1 (1 pound) loaf cocktail rye bread
1 cup thousand island dressing
1 1/2 pounds deli sliced corned beef
1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swiss cheese



Recipe

Preheat the oven's broiler.

Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.

Broil for 3 to 5 minutes, until cheese is melted. Serve warm.


Yields: 16 servings