mini reuben sandwiches served open-face

Simple and hearty fare for a brisk fall weekend! Thanks to allrecipes for sharing.


1 (1 pound) loaf cocktail rye bread

1 cup thousand island dressing

1 1/2 pounds deli sliced corned beef

1 (16 ounce) jar sauerkraut, rinsed and well drained

1 pound sliced Swiss cheese


  1. Preheat the oven's broiler.
  2. 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.
  3. Broil for 3 to 5 minutes, until cheese is melted. Serve warm.