Mini-Reubens
photo by PalatablePastime
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
directions
- In a small bowl, stir together mayonnaise, mustard and ground red pepper.
- Spread the mayonnaise mixture over the bread slices.
- Sprinkle half of the cheese over half of the bread slices.
- Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
- Firmly place the remaining bread slices on top.
- In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
- Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
- Add additional oil to pan as needed.
- Cut each sandwich into 2 triangles and serve warm.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana