Recipe Summary test
Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
242 calories; protein 16g; carbohydrates 6.9g; fat 17.1g; cholesterol 58.8mg; sodium 994mg. Full Nutrition
Most helpful positive review
These were a huge hit! I'm too lazy to stack everything up, so I just mixed all of the ingredients together (except the bread), using diced corned beef and shredded cheese. Then I dropped a tablespoon or so on each slice of bread and broiled. Easy and delicious! They also tasted good at room temperature, so you can make them ahead if you want. Read More
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(87) Most helpful critical review
I thought these were very salty and would not make them again. I am not a big fan of Ruebens so I gave it an extra star to be fair. Read More
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(6) Reviews: Most Helpful
These were a huge hit! I'm too lazy to stack everything up, so I just mixed all of the ingredients together (except the bread), using diced corned beef and shredded cheese. Then I dropped a tablespoon or so on each slice of bread and broiled. Easy and delicious! They also tasted good at room temperature, so you can make them ahead if you want. Read More
Helpful
(87) 
We thougt these were pretty good. Next time I will toast the mini rye bread first as it was a little soggy. With that in mind we will make these again Read More
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(57) I love the classic Reuben sandwich, but these appetizers are even better! Since they have less bread, you can taste the other flavors better, and they are healthier since they are broiled rather than grilled with lots of butter. You can serve them anywhere from a Super Bowl party to a shower (although I would recommend eating with utensils at the latter since the sandwiches can get messy). Read More
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(32) Advertisement
I have been making these for years, and usually I by the cheap corned beef (Budding brand) and use siccors to 'shred'. the beef. I also use some shredded swiss cheese. I mix the beef, cheese and kraut together - adding enough dressing to make it creamy. Then I scoop a tablespoon full onto the mini rye slices and top with a small square fo swiss cheese... and bake! SOOOO GOOD! Read More
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(28) 
I make these but not open faced. I use a small amount of yellow mustard in place of the Thousand Island serving the Thousand Island on the side. I lightly butter the top and bottom of the rye bread and place butter side down on a cookie sheet cover with foil and heat in a 350 oven until heated through. They turn out like grilled reuben sandwiches Read More
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(23) We have made these several times and they are ALWAYS a huge hit. Tips: Toast the bread a bit first or they can get soggy. Also, I think using thinly shaved corned beef makes them easier to assemble. If the meat is too think it doesn't want to stay folded. (I guess you could just cut it into little pieces and stack them up but then that adds another prep step.) The biggest problem with them is if you make a ton of them you need a really LARGE tray for transporting them. They don't do well stacked on top of each other. Read More
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(16) Advertisement
I loved these. The only thing is, I use my favorite reuben dressing, which is 1/2 thousand island and 1/2 russian dressing. Tangy and zippy. It's perfect! Read More
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(12) 
The bread needs to be lightly buttered and put in the broiler for a minute before assembly. Then assemble on the non butter side. That is all this is missing from the real thing. Read More
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(11) 
Love These Little Sandwiches! Made them for some friends for a big football game viewing party. Everyone of them, and I made a bunch, were gone! Even the ones who didn't like Reubens had to try them cause they looked so good. Easy to make and look like something gourmet. Only drawback, they are much better right out of the oven. After they sit a while, definitely reheat a bit. Read More
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(11) I thought these were very salty and would not make them again. I am not a big fan of Ruebens so I gave it an extra star to be fair. Read More
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(6) 
