Rye With Swiss And Corned Beef Appetizer Food

CORNED BEEF AND SWISS PANINI ON RYE

Steps:

• Preheat your panini grill or a grill pan over medium heat.
• Break up the corned beef with your fingers and place it into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it on top.
• Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
• Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it - I bet you will like it and it's way better for you!

CLASSIC REUBEN SANDWICH (CORNED BEEF ON RYE WITH SAUERKRAUT AND SWISS) RECIPE

Steps:

• For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.
• For the Sandwiches: Preheat oven to 350°F (180°C). Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.
• Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

CORNED BEEF AND SWISS DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
• Transfer onion to a large mixing bowl.
• Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
• Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
• Spoon the corned beef mixture into the bread bowl.
• Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
• Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

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.

CORNED BEEF & SWISS APPETIZERS

Steps:

• Preheat broiler. Beat cream cheese and mustard in medium bowl with electric mixer on medium speed until well blended.
• Add corned beef, Swiss cheese and onion; mix well. Spread evenly onto toast slices. Place on baking sheet.
• Broil 2 to 3 minutes or until lightly browned.

RYE WITH SWISS AND CORNED BEEF APPETIZER

Steps:

• preheat oven to 400F.
• Slice bread into 20 pieces. If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half.
• Mix all other ingredients in a bowl.
• Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
• Bake for 12 minutes or until cheese is lightly browned in spots. Broiling is good, also, but be careful not to burn or over brown.
• Cool and serve.