Cocktail Reubens Recipes

MINI REUBENS

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

LATKE REUBENS

Steps:

• Slaw:
• In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
• Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
• Dressing:
• In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
• Latkes:
• Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
• In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
• To assemble:
• Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

REUBEN ROUNDS

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

TRUMP CARD COCKTAIL REUBENS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl combine dressing and horseradish.
• Using half of the butter, lightly brush half of the bread on one side.
• Place on a 15 x 10 x 1 inch pan, buttered side down.
• Spread the dressing mixture evenly on each slice of the bread.
• Top with corned beef and then cheese.
• Brush remaining slices of bread with remaining butter, and place atop cheese, butter side up.
• Bake for 8 minutes.
• Turn, and press lightly with a spatula.
• Return to oven and bake 5 minutes more or until golden brown.
• Let cool for 5 minutes; cut in half diagonally.
• Serve with small bowls of mustards for dipping, if desired.

COCKTAIL REUBENS

Steps:

• Preheat oven 375 degrees F.
• Combine corn beef, cheese, sauerkraut and dressing mix well.
• Place bread slices on a cookie sheet top with mixture.
• Bake 10 to 12 minutes until cheese is melted.