Mini Reubens
Mini Reubens
This version of a Reuben sandwich is made using rye bread. It may be served hot or cold.
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20 min
Prep Time
40 min
Total Time
30
appetizers Ingredients
12 cup sauerkraut, well-drained
12 cup mayonnaise
8 ounces thinly sliced corned beef, chopped
4 ounces (1 cup) shredded Swiss cheese
13 cup chili sauce
30 slices cocktail rye bread
Chopped fresh parsley, if desired
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all ingredients except bread and parsley in large bowl; mix well. Spoon 1 tablespoon mixture onto each slice cocktail bread. Place onto ungreased baking sheet.
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STEP 3
Bake 8-10 minutes or until cheese is melted and filling is hot. Garnish with parsley, if desired. Serve warm.
Tip #1
Freeze and Bake Later Method: Prepare mini reubens as directed except do not bake. Layer between sheets of waxed paper in a resealable plastic freezer container. At serving time, heat oven to 350°F. Place desired number of mini reubens onto ungreased baking sheet. Bake 12-15 minutes or until cheese is melted and filling is hot. Garnish with parsley, if desired. Serve warm.
80 Calories
5 Fat (g)
10 Cholesterol (mg)
210 Sodium (mg)
6 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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