A short stack of corned beef is topped with Swiss cheese, sauerkraut and Thousand Island dressing. All the big tastes of a classic Reuben sandwich in an appetizer-sized portion. You can also use left-over corned beef from St. Patrick’s Day or even kick it up a notch by using pastrami. Perfect for a party – a real crowd pleaser.
Recipe Yield: 32
- 12 ounces thinly sliced deli Corned Beef
- 1/2 cup Thousand Island dressing, divided
- 8 slices rye, swirl rye or pumpernickel bread
- 4 slices Swiss cheese (about 3/4 ounce each)
- 1 cup drained sauerkraut
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- Preheat oven to 425F.
- Spread 2 teaspoons dressing on each bread slice; cut slices into quarters.
- Place bread pieces in a single layer on 2 baking sheets.
- Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half way through baking.
- Meanwhile, cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles.
- Top bread pieces evenly with Corned Beef, cheese slices and sauerkraut.
- Heat appetizers in 425F oven 3 to 5 minutes or until cheese is melted.
- Top evenly with remaining Thousand Island dressing.
Nutritional Information Per Serving:
Fat: 2 grams
Saturated Fat: 1 grams
Fiber: .6 grams
Sodium: 236 milligrams
Cholesterol: 9 milligrams
Protein: 4 grams
Carbohydrates: 5 grams
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.
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