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8 Slices pumpernickel bread
4 Tbsp butter, softened
3 Rounded tbsp dill pckle relish
1 Shallot, finely chopped
1 Rounded tbsp capers, chopped
4 Rounded tbsp spicy brown mustard
16 Deli slices swiss cheese, such as emmentaler
3/4 Pound deli/sliced Black Forest Ham
3/4 Pound deli/sliced Corned Beef
1 Jar cooked red cabbage or 1 pouch sauerkraut
4 Large half-sour pickles or garlic pickles gourmet potato chips
Spread one side of each bread slice with softened butter. In a small bowl, mix together the relish, sallots, capers, and mustard. Build the sandwiches with buttered sides of the bread facing out: slather a liberal amount of the mustard mixture on 4 slices, then top with a slice of swiss, one fourth of the corned beef, one fourth of the ham, a small mound of drained red cabbage or sauerkraut, another slice of cheese, and finally another slice of bread.
Heat a nonstick skillet over medium heat. Toast the reubens for 5 to 6 minutes on each side until the cheese melts. Cut the sammies in half and serve with pickles and chips.
Nutritional Information Per Serving
no nutrition information available