Sunday, August 14, 2011

Mini Reubens

The Reuben sandwich could be one of my all time favorites, but of course, even with this simple sandwich I am a bit picky.  For one I don't want Thousand Island Dressing running down my arm and sauerkraut shooting out the back end (of the sandwich of course).  It needs to have a thin layer, on both slices of bread, of dressing another thin layer of sauerkraut, Swiss cheese and a bunch of shaved corned beef!  Once this level of my personal sense of perfection has been met my ideal sandwich is complete.  A few years ago, when I was trying to find some recipes to have for my brother's 30th birthday party I came across a recipe for mini reubens and wondered why I had never thought of this before!  All you are doing is taking a normal sandwich and cutting it into quarters!  Now it has turned into one of my favorite appetizers to serve.  By the end of the night the plate is empty and everyone is happy...most of all me!

Mini Reuben
1 loaf rye bread
Thousand Island Dressing
sauerkraut, drained
1/2 pound shaved or thinly sliced corned beef
Swiss cheese slices
On each slice of bread spread a thin layer of dressing.  
Layer the corned beef, sauerkraut and Swiss cheese so that the sauerkraut is in the middle, preventing the bread from getting soggy.  
Top with the second slice of bread and toast in the oven on broil until bread is toasted.  
Keep an eye on them though because this is when I always burn them!  Remove from the oven, let sit for a few minutes before slicing in quarters.  Serve immediately!


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