MINIATURE REUBEN APPETIZERS
I made these this year as one of the many appetizers for our Christmas Eve get together. Perfect!
Provided by Sharon Raasch
Categories Meat Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350º.
- 2. Place all bread slices on an ungreased cookie sheet.
- 3. Spread each slice with Thousand Island dressing, followed by a slice of corned beef or pastrami, folded in square to fit bread slice, followed by a tablespoon of sauerkraut, followed by a square of Swiss cheese.
- 4. Bake in preheated oven at 350 degrees for 10 to 12 minutes or until cheese is melted.
- 5. They're best warm from the oven,but still very good after they cool off. ***My tip or trick is to place a heating pad on low. Set the tray of sandwiches on this while the party is going on.*** This keeps them a nice temperture for eating.
MINI-REUBEN APPETIZERS
These are great little appetizers and so easy to make. Prepare in advance and pop in the oven just before serving.
Provided by Galley Wench
Categories Cheese
Time 20m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Drain sauerkraut.
- Place coctail ryes on cookie sheet in single layer.
- Carefully place corn beef on each slice of rye.
- Add 1 tablespoon saurerkraut on top of corn beef.
- Squeeze a dash of thousand island dressing on top of saurkraut.
- Top with swiss cheese.
- Preheat oven to 350 degrees.
- Just before serving slide cookie sheet into oven for 5-8 minutes -- just until cheese has melted.
MINI CUBAN REUBENS WITH PULLED PORK AND ORANGE MAYO
One of the first grilled cheeses I ever made at The Foundry on Melrose, these bite-sized sammies from The Great Grilled Cheese Book are an homage to my dearest friend and chef Alfonso Ramirez. Just like when we get together, these bad boys are trouble.
Provided by Eric Greenspan
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes.
- When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate.
- Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo.
- When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat.
- For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed.
- For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed.
- Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices.
- Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in quarters, plate, and serve.
PAULA DEEN'S MINI REUBENS
Make and share this Paula Deen's Mini Reubens recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- For each sandwich, spread 1 slice bread with about 1/2 to 1 t mayonnaise and another with 1/2 to 1 t mustard.
- In each sandwich, layer slices of corned beef, cheese and 1/2 T sauerkraut, close the sandwich.
- Brush butter on the outside of the sandwiches and cook in a nonstick skillet over medium heat until golden on both sides.
- Wrap sandwiches in foil until guests arrive, then place on a plate and pass for hors d'oeuvres.
Nutrition Facts : Calories 226.2, Fat 14.8, SaturatedFat 6.6, Cholesterol 57.6, Sodium 733.7, Carbohydrate 9.5, Fiber 1.4, Sugar 1.4, Protein 13.4
MINI REUBEN'S, FOR A PARTY
Make your own Thousand Island dressing, if desired, I have a good recipe. Freeze, evenly on sheets and transfer to well-sealed zip bags for up to a month, bake at 375 for 15-18 minutes, if desired.
Provided by Tuck Burnette
Categories < 30 Mins
Time 30m
Yield 20 sandwiches, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Lay out a sheet tray, place 20 bread slices on it, if desired, match up 20 more bread slices, reserving ends, and any pieces, with large holes in them, for something else, then set the 20 matched bread slices aside, in order to assemble the sandwiches, keeping only 20 slices on the sheet, making four rows of five.
- Put 1 teaspoon of dressing on each bread slice, I put it in the middle, and don't spread it out, because it's going to squish, when the fillings are added.
- Stack the ten Swiss cheese slices on top of each other. Cut them in four (that makes 40). Put one piece of cheese, on each dressed slice, follow by one whole slice of deli corned beef, followed by some sauerkraut, and then the remaining 20 cheese slices. If a saucier sandwich is desired, a little more dressing may be placed on the interior, of each bread slice, before finally assembling the sandwich.
- Brush the bread slices evenly with half of the melted butter. Turn each sandwich, and brush the remaining butter on them.
- Bake at 375 for 10-12 minutes, serve at once, accompanied by a bowl of dressing, for dipping, on the side.
- Note: the sandwiches are also good about 20 minutes after coming out of the oven, when they are still slightly warm.
- Another note: if a very small party appetizer is desired, each sandwich may be cut two, easily, but they will need to be transferred to an appropriate surface, in batches, to do it, before being transferred to plates, for serving.
Nutrition Facts : Calories 328.1, Fat 18.2, SaturatedFat 8.9, Cholesterol 60.2, Sodium 1262.3, Carbohydrate 26, Fiber 4, Sugar 2.6, Protein 15
MINI REUBEN CUPS
Treat your company to this fun, simple nibble. The prebaked wonton wrappers hold all the savory flavors of a reuben sandwich.-Grace Neltner, Lakeside Park, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 6-7 minutes or until lightly browned. , Meanwhile, in a small bowl, combine the corned beef, sauerkraut and dressing. Spoon into wonton cups. Sprinkle with cheese., Bake for 8-10 minutes or until filling is heated through. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
MINI-REUBENS
This is based on a recipe from Eating Well magazine, Sept/Oct 1995. I think these are great. The intro says, "Last spring, I was asked by the Good Morning America producers to create a menu for people to enjoy while watching the Academy Awards. This recipe was inspired by a scene in the Oscar-nominated film Quiz Show. Now that fall is here, serve these mini-sandwiches during the half-time show on football Sundays, or rent the movie, make full-sized sandwiches and have a relaxing Friday night."
Provided by mersaydees
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 71, Fat 5.1, SaturatedFat 2.1, Cholesterol 21, Sodium 329, Carbohydrate 1.5, Fiber 0.4, Sugar 1, Protein 4.8
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