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Corned Beef & Swiss Appetizers

Corned Beef & Swiss Appetizers recipe
photo by:kraft
I added chopped drained sauerkraut, omitted the onion, used less fat cream cheese, and served it cool or at room temperature with the crackers on the side. Everyone loved ...read more
posted by
JanR33
on 8/28/2008
time
prep:
20 min
total:
23 min
servings
total:
3 dozen or 18 servings, 2 appetizers each
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posted:
4/25/2012
I made these for a gathering of friends - they were scoffed down and the recipe was requested. These are not like Reubens (which have sauerkraut), but are miniature corned beef and swiss open-faced sandwiches. The cream cheese made the mix melt together well, and the onion and mustard gave them just enough "zip." I'll definitely make these again - quick, easy, and tasty!
posted:
1/4/2010
I might make this again - they were not as good as I had expected - I had a recipe at one time for rueben appetizers and thought this was the same but definitely did not have the flavor of the recipe I remember. Not much pazazzzzzz!!!
posted:
8/31/2008
Just OK
posted:
8/28/2008
I added chopped drained sauerkraut, omitted the onion, used less fat cream cheese, and served it cool or at room temperature with the crackers on the side. Everyone loved it.
posted:
2/27/2008
A friend brought these to a dinner party at my house. They were DELICIOUS. Everyone loved them. I don't even like reubens. I can't wait to make them myself.
posted:
2/18/2008
I just made these for a birthday party, I made a double batch and they were immediately gone! Everyone raved about them and I have already given the recipe out! I made these last year for St. Patty's Day and I plan to do so again this year! Great recipe ~ different and def. a CROWD PLEASER!!!
posted:
12/27/2007
5-Star Superb! YOU HAVE TO TRY THESE! I made a double batch of this appetizer to take to a Christmas gathering (I was able to broil them at the party; I don't recommend taking them anywhere if you can't broil them there because they are much better right out of the broiler. But also not bad after sitting out for awhile!). I made them a week in advance using the make ahead directions (freeze 'em) - couldn't get any easier. In my opinion, these are an awesome appetizer ANY time of the year, not just on St. Patty's Day. They taste EXACTLY like a little Reuben! I can't imagine using anything BUT Grey Poupon for these, so don't substitute. The only thing that I did differently: I did NOT toast the cocktail rye before I topped them. In my mind, I didn't want that big of a crunch. When broiled, the edges crisp up, but the bottom/underside stays soft and warm. It was exactly the way I wanted it. I'm making more of these today to throw in the freezer for any time munchies or for whe
posted:
11/13/2007
I made a double recipe for a halloween party and it was a bigger hit than the chips and salsa dip!
posted:
7/10/2007
I made these for a St. Patrick's Day party, and people were standing in the kitchen waiting for more to come out of the oven! By far, the favorite food of the day.
posted:
5/3/2007
I took this recipe to a Derby Party several years ago and it went over great.. none left! Several people asked me for the recipe. I took it last year and have been asked to bring it again this year. I mix it up the night before and put it on the rye bread minis and broil just before leaving the house. I've also made it for several Open House parties. It's so easy!
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