Ingredients
3
long slices (1 1/2 oz each) Swiss cheese
18
slices rye bread, crusts removed
2
tablespoons Thousand Island dressing
1/2 cup butter or margarine, melted
2
tablespoons spicy brown mustard
6
oz shaved pastrami (from deli)
1
1/2 cups refrigerated sauerkraut (from 25-oz jar), squeezed to drain
6
oz shaved corned beef (from deli)
24
cornichons in vinegar, if desired
Preparation
Cut each slice of cheese in half crosswise, then cut each half diagonally to form 2 triangles.
Toast 6 bread slices; spread dressing evenly over 1 side of each slice. Brush melted butter over 1 side of each slice of remaining untoasted bread. Place 6 bread slices, buttered sides down, on work surface; spread each with 1 teaspoon mustard. Divide pastrami evenly over mustard-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and 1 toasted bread slice, dressing side up. Divide corned beef evenly over dressing-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and remaining bread slices, buttered sides up. Secure sandwiches with toothpicks.
Heat 12-inch nonstick skillet or griddle over medium heat. Cook sandwiches 6 to 10 minutes, turning once, until lightly browned and cheese is melted.
Using electric knife or serrated knife, carefully cut each sandwich into 4 rectangles. Secure each mini sandwich with 6-inch bamboo skewer. Garnish with cornichons.
