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Mini Open-Faced Corned Beef Sandwiches
Recipe Summary
Yield: Makes 24
Ingredients
Ingredient Checklist
24 slices cocktail-size pumpernickel bread
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
8 ounces thinly-sliced corned beef
1 cup sauerkraut
8 ounces sliced Swiss cheese, cut into 2-inch squares
Gallery
Mini Open-Faced Corned Beef Sandwiches
Recipe Summary
Yield: Makes 24
Gallery
Mini Open-Faced Corned Beef Sandwiches
Mini Open-Faced Corned Beef Sandwiches
Mini Open-Faced Corned Beef Sandwiches
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 24 slices cocktail-size pumpernickel bread
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 8 ounces thinly-sliced corned beef
- 1 cup sauerkraut
- 8 ounces sliced Swiss cheese, cut into 2-inch squares
Directions
Preheat oven to 375 degrees.
Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mini Open-Faced Corned Beef Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Open-Faced Corned Beef Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
