Mini-Reubens

Recipe by mersaydees
READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 1
    cup sauerkraut, drained, rinsed and squeezed dry
  • 2
    teaspoons vegetable oil, preferably canola oil
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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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