Ingredients Print this recipe

Topping

• 1/3 cup Thousand Island or Russian salad dressing
• 1 tablespoon DI LUSSO® Honey Mustard
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups sautéed sauerkraut

Sandwiches

• 1 rye baguette, sliced
• 1/2 pound DI LUSSO® Corned Beef, thinly sliced
• ¼ pound DI LUSSO® Swiss Cheese, sliced
• 2 tablespoons butter, softened

Directions

To make slaw topping: in medium bowl, whisk together dressing, mustard, dill, salt and pepper. Add sautéed sauerkraut; toss to coat.

Top each slice of rye with beef and cheese; top with slaw. In large skillet melt butter. Add mini reubens and cook over medium heat 3 to 5 minutes or until crisp and golden.