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Minnesota-style Reuben Puffs

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2 cups sauerkraut
8 ounces Swiss cheese, cut into large cubes
1 medium onion, cut into large pieces
3/4 cup mayonnaise
3 tablespoons Dijon mustard
3 dill pickles, chopped coarsely (I used Gedney Norwegian Dills)
1/2 teaspoon freshly ground black pepper
8 slices rye bread, toasted
1 pound thinly sliced corned beef

Rinse and drain sauerkraut. Press between layers of paper towels to remove excess moisture. Set aside.

Process cheese and onion in a food processor until it is finely chopped. Add chopped pickle, mayonnaise and 1 tablespoon mustard and pepper. Process to blend. Add sauerkraut and pulse 2 or 3 times.

Spread remaining 2 tablespoons mustard evenly on 1 side of toasted bread slices. Top with corned beef. Spread with cheese mixture.

Place on a baking sheet. Broil 8 inches from heat, leaving door of oven partially open. for 6 to 8 minutes. They should be puffed and lightly browned. Serve immediately.

Tips from the cook:

Sauerkraut mixture can be prepared early in the day, or even the day before, and stored tightly covered in the refrigerator.

To make appetizer-sized Reuben Puffs, use the small cocktail rye bread. It is often found in the deli section of the supermarket.

 

- Sue Doeden

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