Cocktail Reubens Recipes

Steps:

• Slaw:
• In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
• Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
• Dressing:
• In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
• Latkes:
• Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
• In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
• To assemble:
• Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

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.

Steps:

• 1. Toast bread on one side in broiler and then turn the bread over.
• 2. Squeeze a quarter-size dollop of Thousand Island dressing on center of each untoasted side and place on the baking sheet. May use mustard instead of the dressing if desired.
• 3. Add 1 slice of folded pastrami or corned beef and a forkful of sauerkraut to each slice. Top with 1/2 slice of cheese.
• 4. Place under broiler until cheese melts and is browning.

Steps:

• Drain sauerkraut.
• Place coctail ryes on cookie sheet in single layer.
• Carefully place corn beef on each slice of rye.
• Add 1 tablespoon saurerkraut on top of corn beef.
• Squeeze a dash of thousand island dressing on top of saurkraut.
• Top with swiss cheese.
• Preheat oven to 350 degrees.
• Just before serving slide cookie sheet into oven for 5-8 minutes -- just until cheese has melted.

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.

Steps:

• Heat oven to 400°F.
• Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.)
• Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes.

Steps:

• 1. Spread each slice of rye bread with a little of the salad dressing. Top with a thin slice of corned beef; cover with a teaspoon of sauerkraut. Cut each slice of cheese into 6 pieces; place a piece on top of each appetizer. Place on cookie sheet; bake in 400^ oven for 6-8 minutes, or until cheese melts. Can also be broiled for 3 to 5 minutes, if desired.

Steps:

• 1. Heat oven to 350^. With a rolling pin-flatten each slice of the bread and place on a cookie sheet. Bake in hot oven for 6 minutes then turn over each slice and bake for 6 more minutes. Remove from oven to cool.(leave oven on)
• 2. Spread slices with thousand island dressing.
• 3. Top each with a thin slice of corned beef(I used Budding original corned beef-two 2 oz. pkgs.) Fold each piece of meat in half then in half again.
• 4. Cover each with sauerkraut(about 1 Tablespoon each)
• 5. Cut the cheese slice to fit the bread and cover the sauerkraut..You can cut an exact size piece- then use pieces to patch remaining slices.
• 6. Bake in oven for 4 to 5 minutes until cheese is melted. Enjoy!