Mini Reubens On Atkins Bread Recipes

MINI REUBEN'S, FOR A PARTY

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.

MINI REUBENS

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

MINIATURE REUBEN APPETIZERS

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

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 REUBENS

Steps:

• Dice corned beef.
• Mix shredded cheese with beef.
• Drain sauerkraut well.
• Dice and add to cheese/beef mixture.
• Add enough mayo to moisten the cheese mixture.
• Add horseradish.
• Spread a think layer of mustard on each slice of party rye bread (only on one side of the bread).
• Add a layer of the cheese corned beef mixture.
• Place mini-reubens on a cookie sheet.
• Put under the broiler for 3-4 minutes or until hot and bubbly and cheese is melted.

MINI-REUBENS ON ATKINS BREAD

Steps:

• 1. Preheat oven to 400° F. Spread each slice of bread with 1/2 teaspoon each of butter and optional mustard. Place two slices of corned beef on each slice. Add a heaping teaspoonful of sauerkraut. Top with a piece of cheese. Place on a lightly greased baking sheet. 2. Bake for 8 to 10 minutes or until cheese is melted. Cut, if desired, in half and serve hot.

PAULA DEEN'S MINI REUBENS

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.

MINI-REUBENS

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.