Mini-Reubens - cooking recipe

Ingredients

2 tablespoons reduced-fat mayonnaise (I don't use reduced-fat products)
4 teaspoons Dijon mustard
1 pinch cayenne
2 loaves pumpernickel cocktail bread (8 ounces each, about 44 slices) or 2 loaves rye cocktail bread (8 ounces each, about 44 slices)
1 cup Fontina cheese (4 ounces) or 1 cup swiss cheese, grated (4 ounces)
6 ounces turkey pastrami, very thinly sliced
fresh ground black pepper
1 cup sauerkraut, drained, rinsed and squeezed dry
2 teaspoons vegetable oil, preferably canola oil

Preparation

In a small bowl, stir together mayonnaise, mustard and ground red pepper.
Spread the mayonnaise mixture over the bread slices.
Sprinkle half of the cheese over half of the bread slices.
Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
Firmly place the remaining bread slices on top.
In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
Add additional oil to pan as needed.
Cut each sandwich into 2 triangles and serve warm.