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