Miniature open-faced Reuben cocktail bites

Burgers & SandwichesAppetizers
Written By ANNA Test Kitchen

This humble deli sandwich looks so chic in miniature; it will take centre stage as your holiday appetizer!

Ingredients

1/2 loaf sliced pumpernickel, crusts removed

Butter, for brushing toasts

1/2 cup sauerkraut, drained

12-14 slices shaved pastrami

1/2 cup grated Swiss cheese

Thousand Island dressing

1/4 cup mayonnaise

1/4 cup ketchup

2 tablespoons relish

Preparation

For dressing, in small bowl, combine all ingredients. Set aside. Can be made up to a week in advance.

Preheat oven to 350°F. Cut pumpernickel in 12 to 14 3-inch squares, brush with butter and toast for 5 minutes. Preheat broiler. Top each toast with a teaspoon of Thousand Island dressing. Divide sauerkraut among toasts, top each with one loosely folded piece of pastrami. Divide Swiss cheese among toasts. Place under broiler for 1-2 minutes until melted, watching carefully.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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Shrimp in hot and sour broth