Reuben Dippers Appetizer
Some controversy exists over who actually invented the Reuben, but lore attributes the creation to Reuben Kulakofsky, a grocer in Omaha during the 1920s. Reuben supposedly first served the sandwich to his buddies at a late night poker game at the local Blackstone Hotel. The owner of the hotel liked the sandwich so much he put it on his menu. The rest is history.
Reuben dippers? Technically, you're the inventor with each new batch...
Yields 42 Bites
- 1½ cup Thousand Island dressing
- 2 tablespoon fresh parsley, chopped
- Preheat oven to 375ºF.
- Drain sauerkraut in a colander and squeeze out excess liquid.
- Place drained sauerkraut on a cutting board and chop finely.
- Cut crusts off each piece of bread and roll flat with rolling pin.
- Spread a thin layer of butter on each slice of bread, then flip over and spread mustard on other side.
- Cut each slice of bread in thirds lengthwise, creating 42 strips of bread.
- With the mustard side facing up, place one teaspoon drained sauerkraut on the end of each bread strip.
- Top each with a piece of cheese, then cocktail frank.
- Roll each strip so bread ends overlap, and secure with a toothpick.
- Bake on cookie sheets until bread is toasted, 7-10 minutes.
- Serve with Thousand Island dressing for dipping.