Reubens 2 ways for St. Patrick’s Day

CHICOPEE, Mass (Mass Appeal)

Looking for a new way to serve a Reuben for your St. Patrick’s Day party this year? Chef Bill Collins is here to show us how to make Reuben Sliders and Reuben Dip.

Mini Reuben Sandwiches
(aka Reuben Sliders)



1 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 packages/loaves (at least 56 pieces) mini rye breads
1 pound thinly sliced corned beef
1 pound sliced Swiss cheese, cut into pieces no bigger than the bread
1 16 oz can sauerkraut, well drained


In a bowl, whisk together the first three ingredients and set aside. This is the 1,000 island dressing.
In a half-sheet pan (approximately 12″ x 18″, with sides), place 24 pieces of the rye bread. Place on top of each slice of bread, in this order:
1 piece of Swiss cheese
1/2 teaspoon (approximately) of the 1,000 island dressing.
1 piece of corned beef, folded to fit the bread
1 piece (this is the second one) of Swiss cheese
Another piece of rye bread.

To heat the sandwiches:
Method #1: Place the entire pan of sandwiches, uncovered, into a preheated 400ºF oven, for 7 minutes, or until the cheese has melted and the bread is starting to become golden brown.

Method #2: Heat a griddle or large skillet to medium high heat. Cover the pan or griddle with non-stick spray, place in the sandwiches. Heat until the bottoms slices of bread are browned. Turn over the sandwiches, and continue cooking until bottoms are browned, and the cheese has melted.

Serve immediately.

Makes 24 mini-sandwiches.


Reuben Dip



10-12 oz corned beef, chopped
1 cup. cottage cheese,
¾ cup Thousand Island dressing
1 14 oz can sauerkraut, well drained
½ pound shredded Swiss cheese


Preheat the oven 375°
1. Place the cottage cheese in a food processor and blend until smooth, approximately one minute.
2. Mix together ½ of the corned beef, cottage cheese, and the Thousand Island dressing.
3. Pour the mixture into an 8″ x 8″ inch square baking dish or 9″ pie plate.
4. On top of the mixture, layer on the sauerkraut, remaining corned beef, and Swiss cheese.
5. Bake for 30-40 minutes, or until cheese and mixture are bubbly, and the cheese is golden brown.

Serve with toasted rye bread, tortilla chips, or sliced vegetables.

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