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.
60s Appetizers Mini Reubens
- 1 loaf party rye or loaf of thin rye bread cut into quarters
- Thousand Island dressing
- ½ lb. Corned beef
- 1 can sauerkraut
- ½ pound Swiss cheese
- 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°F oven until cheese is melted.