Mini Reubens Recipes

Steps:

• Preheat oven to 350°. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

Steps:

• For the mini Reubens: Preheat the broiler. Fit a rack 8 to 6 inches from the heat source.
• Brush the melted butter over each bread slice. Flip over and add a layer of Russian dressing to each slice, followed by a piece of cheese. Layer the corned beef on half the bread slices, followed by a spoonful of sauerkraut. Build 3 sandwiches with the remaining slices, cheese-side down.
• Broil, flipping halfway through, until brown and toasty, about 4 minutes. (Keep an eye on this so that it doesn't burn.) Cut off the crusts and slice each sandwich into 4 squares. Place a cornichon, the sandwich and another cornichon on a skewer. Repeat to make 5 more skewers.
• For the Bloody Marys: Mix together the tomato juice, vodka, brine, hot sauce, lime juice, celery salt, Worcestershire sauce, caraway seeds, horseradish, sugar, garlic and a few turns of black pepper in a pitcher. Taste and adjust the seasonings as desired. Garnish with celery stalks and the Reuben skewers. Serve the remaining mini Reubens on the side.

Steps:

• For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes.
• When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate.
• Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo.
• When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat.
• For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed.
• For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed.
• Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices.
• Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in quarters, plate, and serve.

Steps:

• Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
• Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
• Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

Steps:

• Dice corned beef.
• Mix shredded cheese with beef.
• Drain sauerkraut well.
• Dice and add to cheese/beef mixture.
• Add enough mayo to moisten the cheese mixture.
• Add horseradish.
• Spread a think layer of mustard on each slice of party rye bread (only on one side of the bread).
• Add a layer of the cheese corned beef mixture.
• Place mini-reubens on a cookie sheet.
• Put under the broiler for 3-4 minutes or until hot and bubbly and cheese is melted.

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:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 6-7 minutes or until lightly browned. , Meanwhile, in a small bowl, combine the corned beef, sauerkraut and dressing. Spoon into wonton cups. Sprinkle with cheese., Bake for 8-10 minutes or until filling is heated through. Serve warm.

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:

• 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.