Mini Reubens Recipe

 Mini Reubens Popular in the 1960’s Are Back

My food related memories of the ’60s also include cocktail parties, where my parents and their friends consumed mysterious drink concoctions with enticing names like “Manhattan” or “Rob Roy.”

I loved these parties because I could sneak in unnoticed and help myself to “pigs in a blanket” or other form of cocktail frank, deviled eggs, spinach balls, onion dip, stuffed mushrooms and two of my favorites that I still serve my baby boomer friends: Asparagus Rolls and Mini-Reubens.

Print Recipe

60s Appetizers Mini Reubens

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 40

Ingredients

• 1 loaf party rye or loaf of thin rye bread cut into quarters
• Thousand island dressing
• 1/2 lb. Corned beef
• 1 can sauerkraut
• 1/2 lb. Swiss cheese

Instructions

• Place rye bread (or quarters) on cookie sheet. Spread a thin layer of Thousand Island dressing on each. Add a layer of corned beef, then a teaspoonful of sauerkraut, and top off with a square of Swiss cheese equivalent in size to each piece of bread. Bake in a preheated 375° oven until cheese is melted.
• "Comfort" food is a big buzzword in the industry right now and these are great examples of foods that will make you feel good and bring back fond memories. If you have an older copy of "The Joy of Cooking", check it out for some other great dishes from the sixties. Peace! RG