Comida Kraft
Recipe Box

Corned Beef & Swiss Appetizers

Corned Beef & Swiss Appetizers is rated 4.28 out of 5 by 25.
Prep Time
20
min.
Total Time
23
min.
Servings

3 dozen or 18 servings, 2 appetizers each

These corned beef and melty Swiss cheese appetizers would be perfect for St. Patrick's Day. Or Father's Day. Or Labor Day. (You get the picture!)

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What You Need

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Make It

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  • Preheat broiler. Beat cream cheese and mustard in medium bowl with electric mixer on medium speed until well blended.
  • Add corned beef, Swiss cheese and onion; mix well. Spread evenly onto toast slices. Place on baking sheet.
  • Broil 2 to 3 minutes or until lightly browned.

Make Ahead

Prepare as directed but do not broil. Place in single layer on baking sheets. Freeze 1 hour or until firm. Place in freezer-weight resealable plastic bags. Freeze up to 1 month. When ready to serve, remove from freezer and let stand at room temperature 10 minutes. Then, broil as directed.

Servings

  • 3 dozen or 18 servings, 2 appetizers each

Nutritional Information

Serving Size 3 dozen or 18 servings, 2 appetizers each
AMOUNT PER SERVING
Calories 130
Total fat 8g
Saturated fat 4g
Cholesterol 25mg
Sodium 260mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 2g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I used RYE FLAVORED TRICUITS AND MICROWAVED 5 or 6 on a plate about 20 seconds til warm. I used RYE FLAVORED TRICUITS AND MICROWAVED 5 or 6 on a plate about 20 seconds til warm. That was kinda nice, could just keep refilling plate with warm ones after the first batch was eaten...Were okay. .. slightly bland-{i had used 'spicey brown mustard' instead of grey poupon--maybe that made a difference?] ..So after first batch, i added several more teaspoons of mustard and it was much better then. Many people said they were good. BUT VERY IRISH-y!!!, which is what i wanted for a St Pat's party. VERY IRISH-y. You could probably add green food color if you wanted...
Date published: 2007-03-10
Rated 4 out of 5 by from I made these for a gathering of friends - they were scoffed down and the recipe was requested. 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!
Date published: 2012-04-25
Rated 5 out of 5 by from I took this recipe to a Derby Party several years ago and it went over great.. 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!
Date published: 2007-05-03
Rated 5 out of 5 by from 5-Star Superb! 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
Date published: 2007-12-27
Rated 5 out of 5 by from I just made these for a birthday party, I made a double batch and they were immediately gone! 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!!!
Date published: 2008-02-18
Rated 2 out of 5 by from I might make this again - they were not as good as I had expected - I had a recipe at one time for... 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!!!
Date published: 2010-01-04
Rated 4 out of 5 by from Very good, served it for an early St. Very good, served it for an early St. Patty's day party. I think the guys liked it better than the ladies. Make sure you serve it right out of the oven, isn't as good if you reheat them.
Date published: 2007-02-22
Rated 5 out of 5 by from I added chopped drained sauerkraut, omitted the onion, used less fat cream cheese, and served it... 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.
Date published: 2008-08-28
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