Miniature Reubens

Total Recipe Yield: 36 sandwiches
Portion Size: 2-4
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

• 2 8-ounce packages cocktail rye bread
• Dijon Mustard
• 1/2 pound thinly sliced corned beef
• 8-ounce can sauerkraut drained
• 8-ounce package thinly sliced swiss cheese
• 1/2 pound (2 sticks) butter or margarine

Directions

• Spread half of the bread slices with mustard.
• Top with a folded piece of corned beef, covering the bread but not extending over the edge.
• Spread a thin layer of sauerkraut over the meat.
• Place 2 thin slices of swiss cheese over the sauerkraut; trim edges even with the bread.
• Top with remaining bread.
• In a large skillet melt 4 tablespoons butter.
• Saute sandwiches over moderate heat a batch at a time, do not crowd. When underside is golden, turn and butter the other side. Add additional butter if needed.
• If not serving immediately, place on a baking sheet and let cool, then freeze.
• May be frozen for up to 3 months. Reheat frozen. Before serving, bake at 400 degrees for 10-15 minutes until heated through and bubbling.

Why did you choose to submit this recipe?
"This is such a throwback recipe and it is still the appetizer that is gone first.   It's also a great snack or to freeze and have ready at the last minute." - Gretchen Kolbezen