Mini Triple-Decker Pastrami Reuben Sandwiches

Name: Mini Triple-Decker Pastrami Reuben Sandwiches
Yield: 18
Ingredients: 4 tsp. spicy brown mustard; 6 slice firm rye bread; 8 slice Swiss cheese; 6 slice pastrami; 4 tbsp. unsalted butter; 6 tbsp. sauerkraut

Published: Jun 25, 2007

Be the first to review!

Jump to recipe

Beatriz Da Costa

Yields:

Cal/Serv:

Serve these light bites while they are still nice and hot.

Advertisement - Continue Reading Below

Ingredients

4 tsp. spicy brown mustard
6 slice firm rye bread
8 slice Swiss cheese
6 slice pastrami
4 Tbsp. unsalted butter
6 Tbsp. sauerkraut

Directions

1. Step 1Make the sandwiches: Spread 1/2 teaspoon mustard on four slices of bread. Top each slice with 1 slice of cheese, 1 1/2 slices of pastrami, and another slice of cheese. Coat remaining slices of bread with melted butter and place atop 2 of the meat-and-cheese-topped pieces. Place the remaining 2 meat-and-cheese-topped bread slices, bread side up, on top to create 2 triple-decker sandwiches.
2. Step 2Grill the sandwiches: Heat a large skillet over medium heat. Brush both sides of the sandwiches with butter and place in the prepared pan. Cook until golden -- about 5 minutes. Turn sandwiches over and cook until golden and cheese has melted -- 6 to 8 more minutes. Cut each sandwich into thirds using a serrated knife. Cut each third into 3 equal pieces and secure each with a toothpick. Top each mini sandwich with a teaspoon of sauerkraut and serve immediately.

Advertisement - Continue Reading Below