Reviewed: Apr. 11, 2009

I made these for a family get-together and they were a big hit. Delicious! I couldn't find cocktail rye bread, so I used a loaf of rye and cut each slice into 2 or 3 pieces. It also makes a great easy supper served with chicken noodle soup.

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Reviewer:

Mississippi

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Mission Hills, California, USA

Reviewed: Feb. 24, 2009

I have been making these for years, and usually I by the cheap corned beef (Budding brand) and use siccors to 'shred'. the beef. I also use some shredded swiss cheese. I mix the beef, cheese and kraut together - adding enough dressing to make it creamy. Then I scoop a tablespoon full onto the mini rye slices and top with a small square fo swiss cheese... and bake! SOOOO GOOD!

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Reviewer:

ANTMARY

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

Reviewed: Dec. 30, 2008

These were pretty good, though I used low fat thousand island and low fat Swiss cheese. I think I'd use the full fat varieties if I make it again though. Why scrimp when making something like this?

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Reviewer:

kathyvzw

Cooking Level: Expert

Living In: Dekalb, Illinois, USA

Reviewed: Dec. 24, 2008

These were good, but with a little tweaking, they can be great. Next time I will toast the bread a litle first, so they don't get soggy. I won't rinse the sauerkraut either. afer rinsing it was missing the sour bite that we like so much. And I will probably cut the meat into strips to make it easier to eat. It was still the first dish gone at the party!! Will definitely make again though.

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Reviewer:

LovetoCook

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Reviewed: Aug. 30, 2008

I loved these. The only thing is, I use my favorite reuben dressing, which is 1/2 thousand island and 1/2 russian dressing. Tangy and zippy. It's perfect!

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Reviewer:

BECKTY

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Aug. 30, 2008

This was a huge party hit! I substituted pastrami for the corned beef and also toasted the cocktail rye before putting the ingredients on and then broiled. This made it a little firmer.

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Reviewer:

NPR

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Reviewed: Mar. 29, 2008

I threw these together in no time and they were very tasty! Great if you need something quick and easy, although I had to make a few w/o the sauerkraut because not a lot of people like it.

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Reviewer:

NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: Mar. 18, 2008

I made these last night for the boyfriend and I for St. Patrick's Day and they were perfect! I cooked corned beef beforehand and used that as I could not find sliced deli meat corned beef, and it worked just as well. I tried a recipe for a Reuben casserole that I believe I found on this site recently; although that was pretty good, these were much, much better. Thanks!

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Reviewer:

soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Feb. 5, 2008

I make these, but not open faced. I use a small amount of yellow mustard in place of the Thousand Island,serving the Thousand Island on the side. I lightly butter the top and bottom of the rye bread and place butter side down on a cookie sheet, cover with foil and heat in a 350° oven until heated through. They turn out like grilled reuben sandwiches

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Reviewer:

Bobbie Jean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

Reviewed: Jan. 22, 2008

These were definitely fast and easy. I thought they were pretty good, but nothing spectacular. The three stars are for the recipe as-is. I like the taste and texture of reubens that have been pan fried so the bread has a nice buttery and toasted taste to it. I do plan to make these again, only I will lightly butter the bread first and place just the bread under the broiler to let it toast slightly. After it is toasted, I would then follow the rest of the recipe as-is, with the exception of possibly adding another slice of bread to the top and toasting again. The second slice of bread would be for no other reason than to make them easier to bite into without everything sliding off. (This is coming from a mom of four young children, so you may not find this last step necessary.) ;)

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