TRIPLE-DECKER MINI REUBENS

Triple-Decker Mini Reubens image

Provided by By Betty Crocker Kitchens

Time 55m

Yield 24

Number Of Ingredients 9

3 long slices (1 1/2 oz each) Swiss cheese
18 slices rye bread, crusts removed
2 tablespoons Thousand Island dressing
1/2 cup butter or margarine, melted
2 tablespoons spicy brown mustard
6 oz shaved pastrami (from deli)
1 1/2 cups refrigerated sauerkraut (from 25-oz jar), squeezed to drain
6 oz shaved corned beef (from deli)
24 cornichons in vinegar, if desired

Steps:

Cut each slice of cheese in half crosswise, then cut each half diagonally to form 2 triangles.
Toast 6 bread slices; spread dressing evenly over 1 side of each slice. Brush melted butter over 1 side of each slice of remaining untoasted bread. Place 6 bread slices, buttered sides down, on work surface; spread each with 1 teaspoon mustard. Divide pastrami evenly over mustard-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and 1 toasted bread slice, dressing side up. Divide corned beef evenly over dressing-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and remaining bread slices, buttered sides up. Secure sandwiches with toothpicks.
Heat 12-inch nonstick skillet or griddle over medium heat. Cook sandwiches 6 to 10 minutes, turning once, until lightly browned and cheese is melted.
Using electric knife or serrated knife, carefully cut each sandwich into 4 rectangles. Secure each mini sandwich with 6-inch bamboo skewer. Garnish with cornichons.

Nutrition Facts : Calories 139, Carbohydrate 12 g, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 402 mg