Reuben Canapés

Reuben Canapés

The petite Reuben Canapés are great any time of the year.

Reuben Canapés
Yield: 24 canapés • Preparation: 30 minutes • Cook: 4 to 6 minutes • Broil: 1 to 2 minutes
  • 12 slices rye bread
  • ½ cup mayonnaise
  • 3 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon prepared horseradish
  • 30 very thin slices deli corned beef
  • 24 thin slices Swiss cheese
  • 1½ cups sauerkraut, well drained
  • Garnish: corned beef rosettes*
  1. Preheat broiler.
  2. Using a 2¼-inch round cutter, cut 24 rounds from bread slices. Discard scraps.
  3. Heat a nonstick sauté pan over medium-high heat. Place bread rounds in pan, and toast on each side until golden brown, 2 to 3 minutes. Set aside.
  4. In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, and horseradish, whisking well.
  5. Spread ½ teaspoon mayonnaise mixture on 1 side of each toasted bread round. Top each bread round with a corned beef slice in a ruffled pattern. Top each with a cheese slice.
  6. Place canapés on a broiler pan.Broil just until cheese melts, 1 to 2 minutes.
  7. Divide sauerkraut evenly among canapés.
  8. Garnish each canapé with a corned beef rosette, if desired.
*Roll 2-x-¼-inch pieces of corned beef into cylinders, flaring out edges to create rosettes.

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