Paula Deen'S Mini Reubens - cooking recipe

Ingredients

48 slices rye cocktail bread (or white or pumpernickel)
1/4 - 1/2 cup mayonnaise
1/4 cup deli prepared mustard
2 lbs deli corned beef, thinly sliced
1 lb swiss cheese, sliced (cut to fit bread)
15 ounces sauerkraut, drained thoroughly
2 tablespoons butter, melted

Preparation

For each sandwich, spread 1 slice bread with about 1/2 to 1 t mayonnaise and another with 1/2 to 1 t mustard.
In each sandwich, layer slices of corned beef, cheese and 1/2 T sauerkraut, close the sandwich.
Brush butter on the outside of the sandwiches and cook in a nonstick skillet over medium heat until golden on both sides.
Wrap sandwiches in foil until guests arrive, then place on a plate and pass for hors d'oeuvres.