Paula Deen's Mini Reubens |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 24 |
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I'm not crazy about reubens, but I like these appetizer sandwiches! Ingredients:
48 slices rye cocktail bread (or white or pumpernickel) |
1/4-1/2 cup mayonnaise |
1/4 cup deli prepared mustard |
2 lbs deli corned beef, thinly sliced |
1 lb swiss cheese, sliced (cut to fit bread) |
15 ounces sauerkraut, drained thoroughly |
2 tablespoons butter, melted |
Directions:
1. For each sandwich, spread 1 slice bread with about 1/2 to 1 t mayonnaise and another with 1/2 to 1 t mustard.
2. In each sandwich, layer slices of corned beef, cheese and 1/2 T sauerkraut, close the sandwich.
3. Brush butter on the outside of the sandwiches and cook in a nonstick skillet over medium heat until golden on both sides.
4. Wrap sandwiches in foil until guests arrive, then place on a plate and pass for hors d'oeuvres.
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