Paula Deens Mini Reubens Food

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.

GOLDEN BAKED MINI REUBENS

Steps:

• Spread the dressing over 1 side of the bread slices.
• Top half of the slices with half of the cheese, the corned beef, sauerkraut, and then the remaining cheese.
• Top with the remaining bread slices--dressing side down.
• Coat a cookie sheet with butter-flavored non-stick cooking spray.
• Place sandwiches on cookie sheet.
• Coat the bottom of another cookie sheet butter-flavored non-stick cooking spray; place coated side down on top of sandwiches.
• Bake at 375° for 8-10 minutes or until the bread is golden and cheese is melted.

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:

• 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.

NEW YORK TOASTED REUBENS

Steps:

• In a small bowl, combine the first four ingredients; set aside.
• Spread mustard on one side of four slices of rye bread.
• Layer with corned beef, cheese, sauerkraut, and the mayo mixture; top with remaining bread slice.
• In a large skillet, melt butter over medium heat.
• Cook sandwiches on both sides, until bread is lightly toasted, and the cheese is melted.