Mini Sausage Rubens
Yield
12 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
smoked sausage
|
|
| 1 | loaf |
party rye bread
|
* |
| 4 | tablespoons |
butter
|
|
| 1 | cup |
salad dressing, thousand island
|
* |
| 16 | ounces |
sauerkraut
|
|
| 10 | slices |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
smoked sausage
|
|
| 1 | loaf |
party rye bread
|
* |
| 6E+1 | ml |
butter
|
|
| 237 | ml |
salad dressing, thousand island
|
* |
| 462.4 | ml/g |
sauerkraut
|
|
| 1E+1 | slices |
swiss cheese
|
|
Directions
Slice sausage into ¼ inch pieces.
Drain the saurkraut. Cut cheese slices into 1/2x2½ inch strips.
Melt butter in small skillet. Brush rye bread with butter on both sides.
Place on baking sheet. Toast at 400℉ (200℃). for 5 minutes.
Turn. Remove from oven and build rubens ending with criss- crossed cheese slices on top.
Bake for 5 to 10 minutes or until the cheese is bubbly.
