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Mini Reuben Patty Melts

Serves 12 sliders

Originally aired

INGREDIENTS
  • 1 1/2 pounds ground beef chuck
  • Kosher salt
  • 1 tablespoon coriander, a scant palmful
  • 1 tablespoon paprika, a scant palmful
  • 1 tablespoon granulated garlic, a palmful
  • 1 tablespoon coarse black pepper
  • 1 1/2 teaspoons allspice, half a palmful
  • About 1/2 teaspoon cayenne pepper or ground red pepper
  • Olive oil cooking spray
  • 1 1-pound sack sauerkraut
  • 1 loaf Rubschlager mini rye or pumpernickel bread
  • Softened butter
  • 1 cup sour cream
  • 2 tablespoons pickle relish
  • 3 tablespoons ketchup
  • 12 slices Swiss cheese, quartered
PREPARATION

Combine beef with salt, coriander, paprika, garlic, pepper, allspice and cayenne. Form 12 2-ounce patties.

Heat a large griddle over medium to medium-high heat. Spray griddle with cooking spray and cook patties a couple of minutes on each side, remove to plate. Clean griddle.

Rinse and drain the sauerkraut.

Butter 1 side of 24 slices of bread.

Combine sour cream with relish, ketchup, salt and pepper.

Make sandwiches with buttered sides of bread facing out, 2 squares of quartered sliced cheese stacked, a patty, more cheese, some sauerkraut and dressing. Griddle mini Reuben sandwiches until golden and the cheese is melted; serve warm.

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