A short stack of subtly spicy corned beef topped with Swiss cheese, sauerkraut and Thousand Island dressing. All the big tastes of a classic Reuben sandwich in an appetizer.
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Ingredients
12 ounces thinly sliced deli corned beef brisket
1/2 cup Thousand Island dressing, divided
8 slices rye, swirl rye or pumpernickel bread
4 slices Swiss cheese (about 3/4 ounce each)
1 cup drained sauerkraut
Directions
1. Preheat oven to 425 degrees F. Spread 2 teaspoons dressing on each bread slice; cut slices into quarters. Place bread pieces in a single layer on two baking sheets. Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half-way through baking.
2. Meanwhile, cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles. Top bread pieces evenly with corned beef, cheese slices and sauerkraut.
3. Heat appetizers for 3 to 5 minutes or until cheese is melted. Top evenly with remaining dressing.
