ingredients
28 slices cocktail-size rye bread
1/2 lb corned beef, chopped
Thousand Island dressing
1 cup sauerkraut, about 6 oz, juice lightly squeezed out
3 to 4 slices Swiss cheese, quartered
Cornichons or baby gherkins, optional
1. Toast bread in a toaster oven until lightly browned, 3 to 4 minutes. Arrange on work surface.
2. Spoon about 2 Tbsp corned beef onto each slice. Top with 1 to 2 tsp dressing, 1 Tbsp sauerkraut, and a quartered square of Swiss cheese.
3. Toast in the toaster oven until cheese melts, 2 to 3 minutes. Remove and top with a side.
1/2 lb corned beef, chopped
Thousand Island dressing
1 cup sauerkraut, about 6 oz, juice lightly squeezed out
3 to 4 slices Swiss cheese, quartered
Cornichons or baby gherkins, optional
directions:
1. Toast bread in a toaster oven until lightly browned, 3 to 4 minutes. Arrange on work surface.
2. Spoon about 2 Tbsp corned beef onto each slice. Top with 1 to 2 tsp dressing, 1 Tbsp sauerkraut, and a quartered square of Swiss cheese.
3. Toast in the toaster oven until cheese melts, 2 to 3 minutes. Remove and top with a side.
kitchen Counter:
Makes: 12–14 sandwiches Per sandwich: 160 calories, 9g fat, 20mg cholesterol, 590mg sodium, 13g carbs, 6g protein
