Minature Reubens
Yield
3 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
white bread
|
|
| ¼ | cup |
mayonnaise
|
|
| 1 | tablespoon |
chili sauce
|
|
| ½ | teaspoon |
horseradish
|
|
| ½ | small |
green bell peppers
minced |
|
| ¼ | pound |
corned beef
thinly sliced |
|
| 8 | ounces |
sauerkraut
drained |
|
| 8 | ounces |
swiss cheese
slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
white bread
|
|
| 59 | ml |
mayonnaise
|
|
| 15 | ml |
chili sauce
|
|
| 2.5 | ml |
horseradish
|
|
| 0.5 | small |
green bell peppers
minced |
|
| 113.4 | g |
corned beef
thinly sliced |
|
| 231.2 | ml/g |
sauerkraut
drained |
|
| 231.2 | ml/g |
swiss cheese
slices |
|
Directions
Preheat oven to 350℉ (180℃).
Arrange bread slices on large cookie sheet.
Bake 5 minutes or until lightly browned on one side.
Remove cookie sheet oven.
Meanwhile, in small bowl, stir mayonnaise, chil sauce, horseradish, and green pepper until blended.
With knife, spread some mayonnaise mixture on toasted side of each bread slice.
Top each slice with some corned beef, sauerkraut, then cheese, cutting corned beef and cheese slices to fit.
Bake about 10 minutes or until cheese is melted.
Serve immediately.
