Triple Decker Mini Reubens Recipes

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.

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:

• 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:

• Butter 1 side of 1 slice bread. Place the buttered side down on waxed paper.
• Spread 1 T. of the thousand island dressing on the bread.
• Place 1/2 of the swiss cheese on the dressing.
• Top with sauerkraut and 1/2 of the corned beef.
• Spread 1 T. thousand island dressing on both sides of the toast.
• Place on top of the corned beef.
• Press lightly.
• Next layer the remaining corned beef, coleslaw, and the cheese.
• Top with last piece of rye bread.
• Butter the top.
• Lightly press the sandwich together.
• Heat a pan and grill until golden brown on both sides.
• To serve: Slice the sandwich on the diagonal. Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. In a small bowl, mix the mayonnaise, ketchup and chopped pickle, if using (leave out for a smoother Russian dressing). Season with a pinch each salt and pepper, and set aside.
• Lay 4 slices of the bread on the baking sheet. Spread each with 1 tablespoon of the Russian dressing and top each with 2 slices Swiss and 1 slice Jarlsburg. Add the corned beef, pastrami and sauerkraut. Spread the remaining Russian dressing on the remaining 4 slices of bread and place on top to assemble the sandwiches.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Put 2 sandwiches in the skillet and cook until the bread is toasted and golden, 2 to 3 minutes per side. Transfer back to the baking sheet. Repeat with the remaining oil and sandwiches.
• Bake the sandwiches until warmed through and the cheese is melted, about 10 minutes. Serve with a pickle on the side.