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Prep Time 10 minutes
Cook Time 7 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Irish


  • 2 slices cocktail rye bread per sandwich
  • 2 very thin slices corned beef per sandwich {I use Carl Buddig packaged sandwich meat}
  • 1 T Thousand Island dressing per sandwich
  • 1/2 slice or 1/2 oz. Havarti cheese per sandwich
  • 2 T chopped sauerkraut rinsed, drained and squeezed dry, per sandwich
  • cooking oil spray


  • Assemble sandwiches by spreading dressing over 1 slice of cocktail rye, topping with sauerkraut, corned beef, cheese and remaining bread slice. 
  • Place sandwiches in a skillet sprayed with cooking oil spray, over medium heat and cook until bottom is toasted and flip over.  Cook until cheese is melted and sandwich is toasted on both sides.  Approximately 170 calories per sandwich.
Keyword corned beef, mini reuben sandwiches, reuben sandwich, soup and sandwich, St. Patrick's Day