Cocktail Reubens & California Cocktail Reubens

I came across this recipe for cocktail reubens and thought it might be interesting to try since my husband loves California reubens. Of course, the California reuben is the only version I have made since that is what my family will eat but I wanted to add the original recipe for those of you who might want it. These recipes make 24 small sandwiches.


California Cocktail Reubens

Ingredients:

48 slices of rye cocktail bread
Soft butter
Thousand Island dressing
8 oz. thinly sliced turkey
1/2 lb thinly sliced Swiss cheese
Coleslaw, well drained (approx. 1 cup)

Directions:

On a flat griddle, place as many slices of bread as will fit, with butter on the side to the cooking surface.

For each sandwich, spread the bread with Thousand Island dressing, and then layer cheese, turkey, and 1/2 tablespoon of coleslaw.

Close the sandwich, and then butter the top. Turn the heat on to medium high, and grill the sandwich's until toasted, and then flip.

Continue until all the sandwiches are finished, putting them on a plate and covering with tin foil until ready to serve.

Cocktail Reubens

Ingredients:

48 slices of rye cocktail bread
Soft butter
Mayonnaise
8 oz. thinly sliced corned beef
1/2 lb. thinly sliced Swiss cheese
14-oz. can of sauerkraut, well drained
Deli mustard

Directions:

On a flat griddle, place as many slices of bread as will fit, with butter on the side to the cooking surface. For each sandwich, spread the bread with mayonnaise, and then layer corned beef, Swiss cheese, and 1/2 tablespoon of sauerkraut. On the sandwich top, spread one side with deli mustard, close the sandwich, and then butter the top. Turn the heat on to medium high, and grill the sandwich's until toasted, and then flip. Continue until all the sandwiches are finished, putting them on a plate and covering with tin foil until ready to serve.