Paula Deen's Mini Reubens
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- Servings: 24
- 48 slices rye cocktail bread (or or pumpernickel)
- 1/4-1/2 cup mayonnaise
- 1/4 cup deli prepared mustard
- 2 lbs deli corned beef, thinly sliced
- 1 lb swiss cheese, sliced (cut to fit bread)
- 15 ounces sauerkraut, drained thoroughly
- 2 tablespoons butter, melted
Recipe
- 1 for each sandwich, spread 1 slice bread with about 1/2 to 1 t mayonnaise and another with 1/2 to 1 t mustard.
- 2 in each sandwich, layer slices of corned beef, cheese and 1/2 t sauerkraut, close the sandwich.
- 3 brush butter on the outside of the sandwiches and cook in a nonstick skillet over medium heat until golden on both sides.
- 4 wrap sandwiches in foil until guests arrive, then place on a plate and pass for hors d'oeuvres.
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