Miniature Reubens

Serves: 5
Total Calories: 652


2 (8-ounce) packages cocktail rye bread
1 mustard
1/2 pound thinly sliced corned beef
1 (8-ounce) can sauerkraut, drained
1 (8-ounce) package thinly sliced Swiss cheese
1/2 pound (2 sticks) margarine, divided


Spread half the bread slices with mustard. Top with a folded piece of corned beef, covering the bread completely but not extending over the edge. Spread about 1 teaspoon sauerkraut oven the meat. Place 2 thin slices of Swiss cheese over sauerkraut; trim edges even with bread. Top with remaining bread. In large skillet, melt 4 tablespoons margarine. Sauté sandwiches over moderate heat a batch at a time; do not crowd. When underside is golden, turn and brown other side. Add additional margarine as needed; serve warm.

If not serving immediately, place on baking sheet and freeze. When almost frozen, remove from freezer and cut each sandwich in half. Sandwiches are easier to cut when partially frozen. May be frozen for up to 3 months. Reheat frozen. Before serving, bake at 400° for 10–15 minutes until heated through and bubbling.

Fun Fact: With mostly mountainous and desert terrain, altitudes vary in Nevada from above 13,000 feet to below 1,000 feet.

Nutritional Facts:

Serves: 5
Total Calories: 652
Calories from Fat: 338

This Miniature Reubens recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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