Real Recipes From Real Home Cooks ®

miniature reubens

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

These always seem to go quickly when I've made them before. You can also make some Rachaels, by replacing the sauerkraut with coleslaw. From Good Housekeeping's Holiday Best.

serves 36
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For miniature reubens

  • 8 oz
    loaf party rye-bread slices
  • 1/4 c
  • 1 Tbsp
    chile sauce
  • 1/2 tsp
    green pepper, minced
  • 1/4 lb
    corned beef, thinly sliced
  • 8 oz
    sauerkraut, drained
  • 8 oz
    swiss cheese, sliced

How To Make miniature reubens

  • 1
    Preheat oven to 350F. Arrange bread slices on large cookie sheet. Bake 5 minutes or until lightly browned on one side. Remove cookie sheet from oven.
  • 2
    Meanwhile, in small bowl, stir mayonnaise, chile sauce, horseradish, and green pepper until blended. (Could substitute 1,000 Island dressing).
  • 3
    With knife, spread some mayonnaise mixture on toasted side of each bread slice. Top each slice with some corned beef, sauerkraut, then cheese, cutting corned beef and cheese slices to fit.
  • 4
    Bake about 10 minutes or until cheese is melted. Serve immediately.
  • 5
    Makes about 3 dozen canapes.

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