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Triple-Decker Mini Reubens
Triple-Decker Mini Reubens
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Prep Time:
55 minutes
Total Time:
55 minutes
Delicious beef, sauerkraut, and cheese appetizers - a hit for any party!
Ingredients:
  • 3 long slices (1 1/2 oz each) Swiss cheese
  • 18 slices rye bread, crusts removed
  • 2 tablespoons Thousand Island dressing
  • 1/2 cup butter or margarine, melted
  • 2 tablespoons spicy brown mustard
  • 6 oz shaved pastrami (from deli)
  • 1 1/2 cups refrigerated sauerkraut (from 25-oz jar), squeezed to drain
  • 6 oz shaved corned beef (from deli)
  • 24 cornichons in vinegar, if desired
Instructions:
  • Cut each slice of cheese in half crosswise, then slice each half diagonally to create 2 triangles.
  • Toast 6 slices of bread. Spread dressing over one side of each slice. Brush melted butter over one side of the remaining untoasted bread slices. Place 6 slices on the work surface, buttered side down. Spread each with 1 teaspoon mustard. Divide pastrami evenly over the mustard. Top each with 2 tablespoons sauerkraut, 1 cheese triangle, and 1 toasted bread slice, dressing side up. Divide corned beef evenly over dressing-coated bread slices. Top each with 2 tablespoons sauerkraut, 1 cheese triangle, and the remaining bread slices, buttered side up. Secure sandwiches with toothpicks.
  • Preheat a large nonstick skillet or griddle over medium heat. Cook the sandwiches for 6 to 10 minutes, flipping once, until golden brown and the cheese is melted.
  • Slice each sandwich into 4 rectangles using an electric knife or serrated knife. Secure each mini sandwich with a 6-inch bamboo skewer and garnish with cornichons.

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