My wife came home from a trip with some girlfriends (you know who you are) and she was filled with some cooking ideas for me. This concept is one of those ideas. These mini reubens are easy, fun to make and to eat. Since the traditional reuben has sauerkraut in it which is a strong flavor, I made some of the sandwiches with the sauerkraut and made some of them without sauerkraut.
I used a sauerkraut off the shelf. To prepare it, it was simply simmered in a pot of water for 15 – 20 minutes. This preparation really mellowed out the strong flavor. I used a real corn beef that I cooked a day ahead to ensure I was putting good ingredients in the sandwich.
Recipe
Mini Reubens:
Ingredients:
- 2 – 2 1/2 lb corn beefs
- 8 oz Swiss cheese
- 1/4 cup sauerkraut
- 24 slices of mini rye bread
- 1/4 cup of fat free yogurt
- 2 tbsp of ketchup
- 2 tbsp of sweet relish
- salt and pepper to taste
Directions:
In a pot of water, place the corn beef with the pickling spices. Bring to a boil and let simmer for 3 – 4 hours. The meat is done when it is fork tender. I grilled the bread separately because I made the sandwiches ahead of time. To prepare the sauerkraut, place about 1/4 cups worth with 1 cup of water. Bring to a boil and reduce to a simmer and cook for 15 – 20 minutes.
Finish by assembling the sandwich. Spread the thousand island dressing on the bottom piece of bread. Top with a thick piece of corn beef. Next, top with the sauerkraut, cheese and the 2nd piece of rye bread. Place in a 225 degree oven to melt the cheese. (I was serving in an hour or so. The 225 degree heat is enough to melt the cheese and keep the sandwich warm.
Responses
comments – I answer every one.
What a fantastic party idea! I love reubens, they are definitely one of my go to sandwiches. Thanks for sharing 🙂
Sincerely,
Happy Valley Chow
I love anything made in “mini” form. What a GREAT idea! Thanks!