Rye melba toast rounds are topped withthinly sliced corned beef, a dab of sauerkraut, a Swiss cheeseand mustard mixture, sprinkled with caraway seed and baked untilhot and melty.
Recipe: Open Faced Reubens
1 (6-ounce) box rye melba toast rounds
1/4 pound thinly sliced cooked corned beef, cut into 1/2-inchsquares
1 (8-ounce) can sauerkraut, rinsed, drained, and chopped
1 cup (4 ounces) finely shredded Wisconsin Swiss cheese
2 teaspoons prepared mustard
Makes 48 servings.
Microwave Directions: Arrange 8 toast roundsaround edge and 2 rounds in the center of a microwave-safe dinnerplate lined with a paper towel. Top as directed above. Microwaveuncovered, on medium power for 1 to 2 minutes or until cheeseis melted, turning plate once. Repeat with remaining ingredients.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
Open Faced Reuben Appetizers using your Leftover Corned BeefIf the Open Faced Reubens recipe was useful and interesting, you can share it with your friends or leave a comment.