Best Paula Deens Mini Reubens Recipes

CUBAN REUBENS

Steps:

• In a small bowl, stir together mayonnaise and next 4 ingredients. Spread mayonnaise mixture onto one side of each bread slice, and top each bread slice with 1 slice cheese. Top half of bread slices with beef, pork, kraut, and pickle slices; cover with remaining bread slices, cheese side down. Spread both sides of each sandwich with butter.
• Heat a large skillet over medium heat. Cook sandwiches, covered, for 4 minutes per side or until bread is toasted and cheese is melted. Serve immediately.

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.

PAULA DEEN'S MINI REUBENS

Steps:

• For each sandwich, spread 1 slice bread with about 1/2 to 1 t mayonnaise and another with 1/2 to 1 t mustard.
• In each sandwich, layer slices of corned beef, cheese and 1/2 T sauerkraut, close the sandwich.
• Brush butter on the outside of the sandwiches and cook in a nonstick skillet over medium heat until golden on both sides.
• Wrap sandwiches in foil until guests arrive, then place on a plate and pass for hors d'oeuvres.

MINI REUBENS

Steps:

• Dice corned beef.
• Mix shredded cheese with beef.
• Drain sauerkraut well.
• Dice and add to cheese/beef mixture.
• Add enough mayo to moisten the cheese mixture.
• Add horseradish.
• Spread a think layer of mustard on each slice of party rye bread (only on one side of the bread).
• Add a layer of the cheese corned beef mixture.
• Place mini-reubens on a cookie sheet.
• Put under the broiler for 3-4 minutes or until hot and bubbly and cheese is melted.

MINI-REUBENS

Steps:

• In a small bowl, stir together mayonnaise, mustard and ground red pepper.
• Spread the mayonnaise mixture over the bread slices.
• Sprinkle half of the cheese over half of the bread slices.
• Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
• Firmly place the remaining bread slices on top.
• In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
• Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
• Add additional oil to pan as needed.
• Cut each sandwich into 2 triangles and serve warm.