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Steps
1
Cut each slice of cheese in half crosswise, then cut each half diagonally to form 2 triangles.
2
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.
3
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.
4
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
139
Total Fat
8g
0%
Saturated Fat
4g
0%
Sodium
402mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
2g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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