Recipe BackgroundIf you have left over corned beef from your St. Patrick's Day meal, these Ruben Sandwiches make a quick and tasty dinner. I like to buy mini-party ryes which are often used in appetizer recipes. I find that these small sized breads are also a fun size to serve for dinner, especially for kids who like smaller servings, or adults who are trying to control their portion sizes! Open Faced Rueben Sandwiches(Prep Time: 5 minutes. Cooking Time: 5-10 minutes1 (16 ounce) can sauerkraut or 2 cups finely chopped leftover boiled cabbage 1/3 cup thousand island salad dressing 1 ½ - 2 cups shredded corned beef Rye bread or cocktail party ryes 1 ½ cups shredded mozzarella cheese 1. If using canned sauerkraut, rinse and drain well. In a small bowl, combine sauerkraut or cabbage with the salad dressing. 2. Place rye bread on a cookie sheet. Broil for approximately 1 minute or until lightly toasted. Remove from oven and turn bread over. 3. Top each bread slice first with sauerkraut mixture then with corned beef. 4. Broil for an additional 3 minutes or until hot. Remove cookie sheet from oven and sprinkle cheese on top of each bread slice. Broil an additional 1-2 minutes or until cheese is melted. Serves 4-6
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