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Mini toasted Reuben sandwiches recipe

25 ratings

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

Each serving contains

Energy
375kj
90kcal 5%
Fat
6g 8%
Saturates
3g 16%
Sugars
0g 0%
Salt
0.5g 9%

of the reference intake
Carbohydrate 4.8g Protein 5.2g Fibre 0.7g

Method

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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