Mini Open-Faced Corned Beef Sandwiches
- 24 slices cocktail size pumpernickel Bread
- 1/2 cup mayo
- 2 Tbsp. ketchup
- 2 Tbsp. sweet pickle relish
- 1 Tbsp. dijon mustard
- 8-oz thinly sliced corned beef
- 1 cup sauerkraut
- 8 oz thinly sliced swiss cheese, cut into 2-inch squares
- 1) Preheat oven to 375 degrees.
- 2) Place bread on baking sheet and toast in oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
- 3) In a small bowl stir together Mayo, ketchup, relish and dijon until well combined.
- 4) Spread each slice of bread with a thin layer of the mayo mixture. Divide the corned beef among the bread, and top each with 2 tsp. sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
bread, mayo, ketchup, sweet pickle relish, mustard, beef, sauerkraut, swiss cheese
Taken from www.epicurious.com/recipes/member/views/mini-open-faced-corned-beef-sandwiches-52774231 (may not work)