I am not sure if you could find a more "all time favorite" recipe than mini-Reubens at our house. I wish that were an exaggeration, but it isn't. Any excuse to whip some of these bad boys up for a party or get together, I'm all over it. And by "all over it" I mean pleading with my dad to make them, because he is the real sandwich master. He has made delicious Reuben sandwiches my entire life, but when we first tried the mini version of our favorite sandwich, we were hooked once again.
Here is the trick to this recipe (after much research and development): the corned beef must be diced--not cut into the size of the rye square. If it isn't diced the meat is far more likely to be pulled off of the bread with the first bite, leaving the rest of the square without an essential ingredient.
These bites of heaven are perfect for parties, game nights, open houses, graduations, wedding showers, Tuesday nights and basically any other time you want to eat something delicious. A recipe for success. Every time.
Recipe
Directions:
Preheat the oven’s broiler
Arrange cocktail rye slices on baking sheet
Mix Thousand Island Dressing with sauerkraut in bowl
Dice corned beef finely, cut cheese into square (size of rye squares)
Place cheese on rye square, top with corned beef, followed by sauerkraut mixture
Broil 3-5 minutes or until cheese is melted.
Ingredients:
1 loaf cocktail rye bread
1.5 lb. deli sliced corned beef
1 c. Thousand Island Dressing
1 16 oz. jar Sauerkraut w/ Caraway Seeds (well drained)
1 lb. Swiss Cheese