From the 2 in 1 International Recipe Card Collection, card 50 offers bite-size chunks of Rueben sandwiches and Boilermakers for drinks.
The Reuben Sandwich, like the Boilermaker, has often been frowned upon by the socially or gastronomically insecure, but has always delighted food lovers for its seductive combination of texture and flavor, and has been hailed by such luminaries as the The New York Times food critic Craig Claiborne.
Cut into bite-size strips or squares, the Rueben makes superlative finger snacks for beer parties. The recipe below is for 2 Rueben sandwiches or 6 to 8 bites – depending on the size of the bread used. The bites are great served with mustard for dipping, and with gherkins or dill pickles as an accompaniment.
- 4 slices dark pumpernickel bread
- 1/2 cup butter softened
- 4 slices Swiss cheese
- 1/4 pound corned beef sliced
- 1 8- ounce can sauerkraut washed and drained
- 1/4 to 1/2 cup Russian dressing
Butter bread lightly. Place 1 slice cheese on each slice bread. Divide corned beef evenly on top of cheese.
Mix sauerkraut and Russian dressing together according to taste, using more dressing for a creamier filling.
Place sauerkraut-dressing mixture on top of corned beef and close sandwiches.
Butter outside of bread and grill on both sides until bread is crisply toasted and cheese begins to melt.
For Rueben Bites, transfer sandwiches to cutting board; trim crusts to square off sandwiches and cut into strips or squares. Secure with party picks. Transfer to serving platter.