• Cooking Time: 3- 4
  • Servings: 30
  • Preparation Time: 12


These open-face mini sandwiches give the deli classic a real "party look."


  • 30 slices party rye bread
  • 1/4 cup creamy Dijon-style mustard blend
  • 4 ounces thinly sliced cooked corned beef
  • 1 8-ounce can sauerkraut, rinsed, drained, and snipped
  • 1/2 teaspoon caraway seed
  • 1 cup finely shredded Swiss cheese (4 ounces)


  • Arrange bread slices on a baking sheet.
  • Broil 4 to 5 inches from the heat for 1 minute on each side or until lightly toasted.
  • Spread mustard blend lightly on one side of each bread slice.
  • Arrange corned beef on each bread slice, cutting or folding to fit.
  • Combine sauerkraut and caraway seed; toss until well mixed.
  • Spoon about 1 teaspoon mixture on top of corned beef; sprinkle with about 1 teaspooncheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted.
  • Serve at once.
  • Make-Ahead Tip:
  • Toast bread slices; cool.
  • Seal toast in a plastic bag and store at room temperature for up to 2 hours.
  • To serve: assemble as directed. Makes 30.

Categories: Appetizer  Beef  Broil/Grill  Dairy  Finger Food 
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