Mini toasted Reuben sandwiches recipe
You really can't go wrong with a tasty toasted sandwich. This Reuben may be mini but is filled to the brim with salty pastrami and thick slices of Emmental cheese, perfect for passing amongst family and friends.
See method- Serves 4 (makes 16)
- 20 mins to prepare and 5 mins to cook
- 90 calories / serving
Ingredients
- 8 thin slices sourdough or poppy seed bloomer, crusts removed
- 2 tbsp Dijon mustard
- 110g pastrami
- 160g Emmental, thickly sliced
- 200g (7oz) sauerkraut, drained
- 50g butter, softened
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Shop ingredientsEach serving contains
- Energy
- 375kJ 90.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 0g
of the Reference intake
Carbohydrate 4.8gProtein 5.2gFibre 0.7g
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- Spread 4 slices of the bread with the mustard, then arrange the pastrami, cheese and sauerkraut on top. Season with black pepper, and then sandwich with the remaining bread.
- Butter the sandwiches on both sides and toast in a large, hot frying pan for 3-4 minutes, pressing down with a spatula, until the cheese has melted and the bread is golden and crisp.
- Cut each sandwich into 4 mini squares and arrange on a serving plate. Serve warm, with cocktail sticks and napkins.
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