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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

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. 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.

  3. 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.

Nutrition (1 appetizer)

80 Calories
5 Fat (g)
10 Cholesterol (mg)
210 Sodium (mg)
6 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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