Miniature Reuben'S - cooking recipe

Ingredients

2 (8 oz.) pkg. cocktail rye bread
1/2 lb. thinly sliced corned beef
1 (8 oz.) can sauerkraut, drained
1 (8 oz.) pkg. thinly sliced Swiss cheese
1/2 lb. (2 sticks) butter or margarine

Preparation

Spread half of the bread slices with mustard.
Top with a folded piece of corned beef, covering the bread completely but not extending over the edge.
Spread about 1 teaspoon sauerkraut over the meat.
Place 2 thin slices of Swiss cheese over sauerkraut; trim edges even with bread.
Top with remaining bread.
In a large skillet, melt 4 tablespoons butter or margarine.
Saut sandwiches over moderate heat.
Do not crowd.\tWhen underside is golden, turn and brown other side.
Add additional butter as needed.