MINI OPEN-FACED CORNED BEEF SANDWICHES

MINI OPEN-FACED CORNED BEEF SANDWICHES image

Yield 24

Number Of Ingredients 8

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24 slices cocktail size pumpernickel Bread
1/2 cup mayo
2 Tbsp. ketchup
2 Tbsp. sweet pickle relish
1 Tbsp. dijon mustard
8-oz thinly sliced corned beef
1 cup sauerkraut
8 oz thinly sliced swiss cheese, cut into 2-inch squares

Steps:

1) Preheat oven to 375 degrees. 2) Place bread on baking sheet and toast in oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes. 3) In a small bowl stir together Mayo, ketchup, relish and dijon until well combined. 4) Spread each slice of bread with a thin layer of the mayo mixture. Divide the corned beef among the bread, and top each with 2 tsp. sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.