Mini-Reubens
This recipe was inspired by a scene in the Oscar-nominated film Quiz Show. Serve these mini-sandwiches during the half-time show on football Sundays, or rent the movie, make full-sized sandwiches and have a relaxing Friday night.
From EatingWell: September/October 1995
Yield: 12 servings
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients
- 2 tablespoons reduced-fat mayonnaise
- 4 teaspoons Dijon mustard
- Pinch of cayenne pepper
- 2 8-ounce loaves “cocktail-size” pumpernickel, or rye bread (about 44 slices)
- 1 cup grated Fontina, or Swiss cheese (4 ounces)
- 6 ounces very thinly sliced turkey pastrami
- Freshly ground pepper
- 1 cup sauerkraut, rinsed and squeezed dry
- 2 teaspoons canola oil
Preparation
- Stir together mayonnaise, mustard and cayenne pepper in a small bowl. Spread the mayonnaise mixture over all of the bread slices. Sprinkle half of the cheese over half of the bread slices. Top with turkey pastrami, black pepper, sauerkraut and the remaining cheese. Place the remaining bread slices firmly on top.
- Brush a little oil evenly over the bottom of a large nonstick skillet or griddle and heat over medium heat. Add the sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side. Add more oil to the pan as needed. Cut each sandwich into 2 triangles and serve warm.
Nutrition Per serving:
49 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 160 mg sodium; 8 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch