Mini Open Faced Corned Beef Sandwiches Food
MINI REUBENS
These are appetizers, very easy and very good!
Provided by MRSCANUCK
Categories Appetizers and Snacks Meat and Poultry Beef
Time 20m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.9 g, Cholesterol 58.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 994 mg, Sugar 4 g
MINI OPEN-FACED CORNED BEEF SANDWICHES
The perfect party food, these two-bite treats are easy to make--no cooking involved!--and guaranteed to be popular with adults and kids alike.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
- In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES
These are reuben-ish sandwiches for people who don't like saurkraut (like my kids). They are so easy to make and very tasty. (I like to make these for myself, substituting saurkraut for coleslaw, but I wanted to post my kids' version.) The recipe is courtesy of a Land-O-Lakes e-mail.
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F
- Spread each slice of bread with 2 teaspoons spicy brown mustard.
- To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
- Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.
OPEN-FACED BEEF SANDWICHES
"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts :
OPEN-FACED REUBEN
Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
- Pile the meat on top of the bread, then the sauerkraut on top of the meat.
- Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
- Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
- Set oven to broiler heat.
- Broil for about 2-4 minutes or until the cheese has melted.
- Serve warm with more dressing if desired.
- Serve sandwich on a plate with knife and fork.
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