Mini Open Face Turkey Reubens
A mini Turkey Reuben Appetizer.
I wanted to make Reubens for a football gathering but the menu was going to consist of a variety of food, so I didn’t want full size sandwiches. I thought of trying to make a Reuben Casserole but an appetizer version of Reubens seemed more logical for my buffet table.
These are quite easy to make and so full of flavor. they won’t last long.
MINI OPEN FACE TURKEY REUBENS
Ingredients:
- 1 (24 oz.) Package Turkey Pastrami
- 1/2 Cup 1000 Island Dressing
- 1 & 1/2 Cups Sauerkraut, drained
- 1/2 of Small Red Onion, thinly sliced
- 12 Slices Pumpernickel Cocktail Rye Bread
- 6 Slices Swiss Cheese, each slice cut into 4 equal pieces
Directions:
1. Preheat oven to 375 degrees.
2. Cut three, 1/2″ thick slices of the Turkey Pastrami, then cut each slice into 3 equal pieces as you see here. You can save the remaining Pastrami for another use, or use the extra if you want to double the recipe.
3. In a nonstick frying pan, add the Onion with 2 Tablespoons Water. Cook the Onions until tender and slightly translucent. Allow them to cool.
4. In a medium size bowl add the Onions, Sauerkraut and the 1000 Island Dressing. Fold everything together, coating all the Onions and Sauerkraut with the Dressing.
5. Place the Pumpernickel Rye Bread on a sheet pan 2 inches apart.
6. Place one piece of Turkey Pastrami on each slice of Bread.
7. Place about one heaping tablespoon of the Sauerkraut mixture on top of each piece of the Turkey Pastrami.
8. Place two Pieces of the Swiss Cheese on top of the Sauerkraut mixture on each sandwich.
9. Place the sheet pan in the oven and bake for approximately 6-9 minutes. You want the Cheese to be melted and the Sandwich to be heated through.
Serve these Appetizers right away. Store any leftovers covered in the refrigerator.
Recipe by: Hot Dish Homemaker
