Do you like Reuben sandwiches? We really like them and I like mine made with turkey instead of pastrami or corned beef. I decided one day a few years back to make mini ones as appetizers. They were a hit and to this day I think it’s one that everyone really enjoys. Next time you’re stuck on an appetizer why not give these a try? Heck, they are great for portion control too. When you’re getting the meat at the deli, just have them cut it really thin. Here’s my recipe for mini Reuben sandwiches.
- 1 small bag of sauerkraut
- 1/2 pound of (pastrami, corned beef, turkey or combination of any of them)
- 1/2 pound of swiss cheese (I break one slice up int 4 pieces)
- 1 loaf of small deli bread (pumpernickel, rye or both)
- Butter or Natures balance (non dairy butter spread)
Thousand island dressing:
- 1/4 cup of mayonnaise (or vegenaise – non dairy mayonnaise substitute)
- 2 tablespoons relish
- 2 tablespoons catsup
Mix all three ingredients together.
Now you can either cook these on your stove top or bake them. I like to bake them so that I can prepare them and just put the oven on warm. Then I don’t have to be cooking when folks arrive. If you like you can even cook them in the frying pan and then keep them warm in the oven. You also can omit the butter or any of the dressings. It’s totally up to you. I don’t put the mustard or thousand island dressing on it before I cook it. I leave it up to people to decide what they want to add to their sandwich themselves.
Drain the sauerkraut first. Then take one piece of mini bread, add a slice of cheese, a little bit of your meat, the sauerkraut and top it off with another slice of bread. At this point, if you want to pan fry them, put your butter on the bread and cook them up like you would a grilled cheese sandwich. Otherwise feel free to bake them in the oven. Either way, please enjoy!