Mini Reubens

Mini Reubens
15
1 Review
This version of a Reuben sandwich is made using rye bread slices. It may be served hot or cold.
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

Directions

  1. 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.
  2. Bake 8-10 minutes or until cheese is melted and filling is hot. Garnish with parsley, if desired. Serve warm.
  3. 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.

Recipe Tips

Nutrition Facts (1 appetizer)

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

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Recipe Comments and Reviews

Rating

great appetizer everyone wants this one

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