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Lunds Mini Reubens

Source of Recipe

KARE 11 -- Sue Erickson, Lunds


List of Ingredients

Lunds Mini Reubens

40 slices Rubschlager Pumpernickel Cocktail Bread
1/4 cup butter, melted
1/2 cup Boar's Head Horseradish Sauce
10 slices Boar's Head Swiss Cheese
20 slices Boar's Head Pastrami
8 ounces Boar's Head Sauerkraut

Preheat oven to 450 F. Grease baking sheet.

Brush melted butter on one side of 20 slices of bread. Place buttered side down on baking sheet.

Spread half of horseradish sauce over each piece of bread.

Stack Swiss cheese slices and cut into quarters. Place one piece cheese on each bread slice on baking sheet.

Top each slice with a folded piece of pastrami to cover bread completely, but not extending over edge of bread.

Spread 1 teaspoon sauerkraut over pastrami. Place remaining pieces of cheese over sauerkraut.

Spread remaining 20 slices of bread with remaining half of horseradish sauce. Place the bread slices, spread side down, on top of the mini reubens. Brush tops with remaining butter.

Bake 5 to 8 minutes; turn over and press to compress.

Bake 5 to 8 minutes longer or until golden.

Cut each sandwich in half before serving.

40 appetizers



Recipe