Betty's Oven-Baked Mini Reubens

Bettyskitchen's picture

May. 02, 2012

In this video, Betty demonstrates how to make Oven-Baked Mini Reubens. These are reuben-style finger sandwiches that you can make on cocktail rye bread from your leftover St. Patrick's Day Corned Beef!


Rye bread slices 24 (cocktail rye bread)
Thousand island dressing 1/2 Cup (8 tbs) (or more)
Cooked corned beef slices 24 (slices to fit the bread)
Swiss cheese 8 Ounce , sliced into 24 slices to fit the bread
Sauerkraut 14 1/2 Ounce , well drained and shredded
Butter 1 Tablespoon (For greasing)



1. Preheat the oven to 375 degree F.

2. Grease a large shallow baking pan with butter and set aside.

3. Also, grease the back side of a matching baking pan.


4. To assemble spread dressing on one side of two bread pieces and top with a slice of Swiss cheese followed by a slice of corned beef.

5. Place a small amount of drained sauerkraut on one of the prepared sandwich halves and put the two halves together.

6. Place it on the greased baking pan and repeat the process for the remaining slices of bread.

7. Now, place the other baking pan, buttered side down, on top of the assembled bread pieces and press well.

8. Pop the pan in oven and bake for 10 minutes or until cheese melts and the bread is nice and golden.


9. Remove from oven and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 387Calories from Fat 158

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1204 mg50.17%

Total Carbohydrates 36 g12%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet