Mini Ruebens in Rye Cups
Prep Time: 30 minutes
Total Time: 30 minutes
“May your home always be too small to hold all your friends”
These are from Amy’s Table: Food for Family and Friends. The rye cups are so simple- they’re really just a variation on crostini- but they look like they took real effort. You can usea round cutter or cut the bread into squares before pressing it into the muffin cups. The cups can be baked a day ahead; store in an airtight container until ready to assemble. The filling can be made one day ahead; refrigerate until ready to assemble.
For a variation, use soft Italian bread. Spray with olive oil and sprinkle with parsley, salt and pepper. Use a rolling pin to embed the seasonings then bake as directed for the Rye Cups. Fill with finely shredded Romaine lettuce dressed with Caesar salad dressing. Garnish with Parmesan cheese.
Preheat oven to 350°F. Spray a 12 opening muffin tin with cooking spray. Spray both sides of slices of rye bread witholive oil spray; roll and press with a rolling pin to flatten slightly. Fit each bread slice into a muffin tin opening, forming a cup. Bake just until lightly browned and crisp, about 10 minutes. Cool.
In a medium bowl whisk together the softened cream cheese and ¼ cup Thousand Island dressing.
To assemble: Place a spoonful the cream cheese mixture in each rye cup. Top with a spoonful of sauerkraut, then corned beef. Drizzle the remaining dressing over the beef; garnish with shredded Swiss Cheese and finely diced dill pickle.
12 slices soft rye bread, crusts removed
Olive oil spray
1 cup sauerkraut, well-drained
4 ounces cream cheese, cubed, at room temperature
½ cup Thousand Island Dressing, divided
1/2 pound thinly sliced deli corned beef, chopped
Shredded Swiss cheese
Finely diced dill pickle
to you by Amy Tobin
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