Mini-reubens

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 2 tablespoons reduced-fat mayonnaise (i don't use reduced-fat products)
• 4 teaspoons dijon mustard
• 1 pinch cayenne
• 2 loaves pumpernickel cocktail bread (8 ounces each, about 44 slices) or 2 loaves rye cocktail bread (8 ounces each, about 44 slices)
• 1 cup fontina cheese (4 ounces) or 1 cup swiss cheese, grated (4 ounces)
• 6 ounces turkey pastrami, very thinly sliced
• fresh ground black pepper
• 1 cup sauerkraut, drained, rinsed and squeezed dry
• 2 teaspoons vegetable oil, preferably canola oil

Recipe

• 1 in a small bowl, stir together mayonnaise, mustard and ground red pepper.
• 2 spread the mayonnaise mixture over the bread slices.
• 3 sprinkle half of the cheese over half of the bread slices.
• 4 add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
• 5 firmly place the remaining bread slices on top.
• 6 in a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
• 7 add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
• 8 add additional oil to pan as needed.
• 9 cut each sandwich into 2 triangles and serve warm.