I hope you have some corned beef left over. These reuben puffs are one of our favorites. If you don't have leftovers, go to the deli and pick up some corned beef slices. That's what we did. Since it was just the two of us, we decided that a whole brisket was more than we wanted.
I've shared this recipe with you before. Here it is again, especially for any of you who might have missed it the first time around.
1 1/2 cups shredded Swiss cheese
1 medium onion, minced
1/3 cup mayonnaise
1 1/2 tsps Dijon mustard plus additional for spreading on the bread
2 cups sauerkraut, rinsed and patted very dry on paper towels
4 egg whites
4 large slices of deli rye bread
8 ounces thinly sliced corned beef
1. Heat broiler. Combine cheese, onion, mayonnaise and mustard in a medium bowl. Stir in sauerkraut and egg whites (do not beat the egg whites) until well combined.
2. Spread mustard on one side of bread. Top each with 1/4 of the corned beef and top that with the cheese mixture spreading evenly over the corned beef to the edge of the bread.
3. Broil about 10 inches from the heat until puffy and browned. This will take 5 to 6 minutes. Watch closely.