miniature reubens
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.
No Image
prep time
15 Min
cook time
10 Min
method
Bake
yield
36 serving(s)
Ingredients
- 8 ounces loaf party rye-bread slices
- 1/4 cup mayonnaise
- 1 tablespoon chile sauce
- 1/2 teaspoon green pepper, minced
- 1/4 pound corned beef, thinly sliced
- 8 ounces sauerkraut, drained
- 8 ounces swiss cheese, sliced
How To Make miniature reubens
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Step 1Preheat 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.
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Step 2Meanwhile, in small bowl, stir mayonnaise, chile sauce, horseradish, and green pepper until blended. (Could substitute 1,000 Island dressing).
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Step 3With 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.
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Step 4Bake about 10 minutes or until cheese is melted. Serve immediately.
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Step 5Makes about 3 dozen canapes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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