Mini Reubens

Mini Reubens

This version of a Reuben sandwich is made using rye bread slices. It may be served hot or cold.

20 min. prep time
30 appetizers
151 Rating


1/2 cup sauerkraut, well-drained
1/2 cup mayonnaise
8 ounces thinly sliced corned beef, chopped
4 ounces (1 cup) shredded Swiss cheese
1/3 cup chili sauce
30 slices cocktail rye bread
Chopped fresh parsley, if desired


Heat oven to 350°F. 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.

Bake 8-10 minutes or until cheese is melted and filling is hot. Garnish with parsley, if desired. Serve warm.

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.

Nutrition Facts (1 appetizer)

Calories: 80

Fat: 5g

Cholesterol: 10mg

Sodium: 210mg

Carbohydrates: 6g

Dietary Fiber: 0g

Protein: 4g

Recipe #10927©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

great appetizer everyone wants this one

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