Sheet Pan Reuben Slider Party Sandwiches

I am not a huge NFL fan but when in Kansas you root for the Chiefs. When they miss going to the super bowl then it becomes all about the food and the commercials!

Today I have a really fun sheet pan sandwich that is fast and easy to make! Growing up we would have Rueben sandwiches after St. Patrick’s Day with leftover corned beef.

A traditional Reuben sandwich has corned beef, swiss cheese and sauerkraut. Most of the time they are on rye bread with 1000 Island dressing. 

There are several different kinds of rye bread. Light rye often has caraway seeds in it and dark pumpernickel rye is darker in color and without caraway seeds. The best of both worlds is marble rye which is both light and dark rye swirled together. It is my favorite! You can use any kind of rye you prefer for this recipe. 

Sheet Pan Reuben Slider Party Sandwiches

Sheet Pan Reuben Slider Party Sandwiches

Yield: 8 mini sandwiches
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients

  • 1/4 Cup Butter (I prefer salted butter here.)
  • 4 Slices Rye Bread (Any kind, but I like marble)
  • 3 Slices Swiss Cheese
  • 4-5 Ounces thin-sliced deli Corned Beef
  • 1/2 Cup Sauerkraut
  • 2 Tablespoons 1000 Island Dressing
  • 8 Toothpicks

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Drain the sauerkraut by wrapping it in a couple of paper towels.
  3. If the corned beef is damp, pat dry with a paper towel.
  4. Cut the butter into 4 pieces and place on 1/2 of the sheet pan.
  5. Put the sheet pan in the oven and bake 1-2 minutes until the butter is just melted.
  6. Place the 4 slices of bread on top of the melted butter. Move the bread around as necessary to get all 4 pieces coated well on one side with butter.
  7. Place the corned beef on top of two slices of buttered bread. Keep the buttered side down on the sheet pan and put the deli meat on the unbuttered side.
  8. Top the corned beef with the drained sauerkraut.
  9. Drizzle 1 tablespoon of 1000 Island dressing on top of the sauerkraut on each sandwich.
  10. Top with 1 1/2 slices of chees on each sandwich.
  11. Place the remaining two slices of bread buttered side up on top of the cheese.
  12. Bake the sandwiches on the middle oven rack for about 3 minutes until the cheese is melted but not bubbling.
  13. Adjust the oven to Broil (Some ovens will call this "broil Hi")
  14. Broil for 30-45 seconds until the top of the bread is browned and toasted.
  15. Flip the sandwiches and broil on the other side for 30 seconds to brown the bread.
  16. Remove from oven and place 4 toothpicks in each sandwich at the 4 corners of the bread.
  17. Transfer the sandwich to a cutting board.
  18. Cut each sandwich into 4 pieces.
  19. Serve.

Notes

You can use any kind of rye bread. You could even do this with other kinds of bread if you prefer.

You can substitute other kinds of cheese if you prefer.

You can substitute mustard for the 1000 Island dressing or omit if you prefer.

Salted butter works better here, but you could use unsalted butter.

This recipe is easy to double or triple if you are feeding a crowd or using this as a main dish.

You can substitute pastrami for corned beef.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 95mgSodium: 935mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 17g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active teens. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

Bacon Wrapped Apricots

I made this recipe years ago and it is stall an all-time favorite. It is super simple to make and once you bring them to a gathering you may be asked to bring them every time! 

Dried apricots are topped with a fresh sage leaf and wrapped in bacon. 20 minutes in the oven and quick dip in pure maple syrup and you have the perfect balance of salty, sweet and savory.

What kid of bacon do you need for bacon wrapped apricots?

I recommend using regular sliced bacon. Thick bacon will not crisp up in the oven and would be too thick to give the proper ratio of bacon to apricot.

Fresh Sage can be found in the produce section of the grocery store. You want one leaf per apricot, but often the leaves are big so I tear the large leaves into half or even thirds. It should not be larger than the apricot.

My sister in law shared this recipe that was inspired by Real Simple. 

Bacon Wrapped Apricots

Bacon Wrapped Apricots

Yield: 30
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Dried Apricots are topped with a fresh sage leaf and wrapped in bacon. This savory-sweet appetizer will be a hit for any gathering!

Ingredients

  • 1 Pound Bacon (regular cut, not thick bacon)
  • 30 Dried apricots (about 8 oz)
  • 30 Fresh Sage Leaves
  • 1/4 cup Pure Maple Syrup
  • 30 Toothpicks

Instructions

    1. Preheat oven to 400 degrees Fahrenheit.

    2. Assemble your ingredients on a large cutting board.

    3. Cut the bacon in half down the center to have short slices of bacon.

    4. Place one sage leaf on top of a dried apricot.

    5. Wrap with one short piece of bacon and secure with a toothpick.

    6. Place on a rimmed baking sheet.

    7. Repeat with remaining apricots, sage, and bacon.

    8. Bake at 400 degrees for 20-25 minutes until the bacon is crispy on the edges and fully cooked.

    9. Remove from baking sheet to serving platter.

    10. Serve with a small bowl of pure maple syrup on the side for dipping.

Notes

  • Some sage leaves are very large. You can tear them into 2-3 pieces. You want the sage leaf to be smaller than the apricot.
  • These are really easy to make ahead. I have done it two ways.
  • Wrap all the apricots and freeze uncooked. Place frozen apricots on baking sheet and add 1-2 minutes to the cook time.
  • You can also cook them ahead of time and just reheat in a 350 degree oven for 5-10 minutes until heated through.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 255mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 5g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active teens. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

Cucumber Tea Sandwiches

Shows texture of cucumber sandwiches

I hosted a bridal shower for my dear friend’s daughter this weekend. Cucumber Tea Sandwiches are one of my favorite things to make for fancy brunches. They are super simple to make but taste delicious and look super fancy.

What is in a cucumber sandwich?

This is an open-faced cucumber sandwich made of extra-thin bread, cream cheese spread, and cucumbers sprinkled with cracked pepper.

How do you keep cucumber sandwiches from getting soggy?

Cucumbers have a lot of water, so to keep the sandwiches from getting soggy, make sure the bread is covered with the cream cheese mixture to make a barrier between the cucumber and the bread. I do not recommend making cucumber sandwiches the night before. 

What kind of bread do you use for cucumber sandwiches?

My favorite bread for tea sandwiches is pumpernickel or rye tea bread. You can often find it near the deli or cheese section of the grocery store during the holidays. 

Tea sandwiches are best on very thin bread. Pepperidge Farm makes and extra-thin sliced bread that works well.  I have even made tea sandwiches with gluten-free bread sliced very thinly. 

If I am not using pumpernickel tea bread, I like to cut off the crusts to make sandwiches that are about three inches square. 

Shows the texture of the cucumber sandwiches

Cucumber Tea Sandwiches

Yield: 24
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 4 oz Cream Cheese at room temperature
  • 2 Tablespoons Italian Salad Dressing
  • 24 pieces of extra-thin bread or tea sandwich bread (see note)
  • 1 English Cucumber 
  • Black Pepper

Instructions

  1. In a medium bowl, mix cream cheese and Italian dressing until combined. You can do this with a whisk, or an electric mixer.
  2. Prepare the bread by cutting off crusts if you are not using tea sandwich bread. (see note) You want the bread to be in about 3 inch squares.
  3. Slice the English cucumber into very thin slices. I like to use the slices from the meddle of the cucumber because they are a little larger. You will not need the entire cucumber for the sandwiches.
  4. Spread the cream cheese mixture on each slice of the bread, the top with a cucumber slice.
  5. Arrange the sandwiches on a platter and sprinkle a little black pepper on top of each of the cucumbers.
  6. Serve.

Notes

Tea Sandwich Bread is usually a type of rye or pumpernickel bread that is already sliced very thin and each slice is about 3 inches square. If you cannot find tea sandwich bread, look for extra-thin sliced bread in white or wheat. Pepperidge Farm makes extra-thin sliced bread.

I have made this with gluten-free bread from Trader Joes and it worked very well.

You can substitute regular cucumbers for English Cucumbers, but if you substitute, I recommend peeling the regular cucumbers because the skin is tougher and not delicate enough for these sandwiches.

To make these dairy-free, you can substitute hummus for the cream cheese.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 40mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Tzatziki Sauce (Cucumber Yogurt Sauce)

Shows the creamy texture of the Tzatziki Cucumber Yogurt Sauce

What is Tzatziki Sauce?

Tzatziki Sauce is a sauce made of yogurt, cucumbers, and herbs. It often has garlic, lemon juice, and either dill or mint.

How do yo make Tzatziki Sauce?

This version is quick and easy. It starts with Greek yogurt. The yogurt is mixed with chopped cucumber, garlic, salt, lemon juice, and dried dill.

What do you serve with Tzatziki Sauce?

I like to use it as a dip for fresh veggies or with my Turkey Curry Meatballs. It is also really good with grilled chicken or fish. 

How do you store Tzatziki Sauce?

Tzatziki Sauce will last several days in the refrigerator in an air-tight container.

Shows creamy texture of Tzatziki Cucumber Yogurt Sauce

Tzatziki Sauce (Cucumber Yogurt Sauce)

Yield: 1 1/3 Cups
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Creamy cucumber yogurt sauce is perfect as a dip for veggies, with turkey meatballs, or with grilled chicken or fish.

The garlic, dill and lemon juice add flavor and the cucumber pieces add a nice crunch.

Ingredients

  • 1/2 Cucumber, peeled, seeded, and diced into 1/4 inch pieces
  • 1 teaspoon Dried Dill Weed
  • 1/2 teaspoon Coarse Sea Salt
  • 1 Small Clove Garlic, minced or put through garlic press. 
  • 1 Tablespoon Lemon Juice
  • 1 Cup Greek Yogurt (I like whole milk Greek Yogurt.)

Instructions

  1. Peel 1/2 of a cucumber and slice it in half lengthwise.
  2. Use a spoon to gently scrape out the seeds.
  3. Cut the cucumber into 1/4 inch pieces.
  4. Add Cucumber, dill, salt, garlic, lemon juice, and Greek yogurt to a medium mixing bowl.
  5. Mix well.
  6. Cover and refrigerate at least one hour before serving.
  7. Sauce will last up to 1 week in the refrigerator.

Notes

I prefer to use whole milk Greek Yogurt, but you could substitute low fat or nonfat Greek Yogurt.

The sauce will get thinner as it rests in the refrigerator because the cucumbers will release some of their moisture.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 286mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

 

Cheater Romesco Sauce

Shows the texture of the romesco sauce

What is Romesco Sauce?

Romesco sauce is originally from Spain. It originally was made with roasted tomatoes and red peppers and thickened with bread. It often has almonds, hazelnuts, or pine nuts to thicken and give it texture. It was originally served with fish, but can be served with poultry, vegetables, or used as a dip or spread.

Why is this “Cheater” Romesco Sauce?

This recipe skips roasting tomatoes and peppers and uses the shortcuts of canned tomato paste and jarred roasted red peppers. It also skips the bread and uses almonds to thicken and add texture to the sauce.

How do you use Romesco Sauce?

My favorite way is to serve it over Simple Baked Fish. It is really good over Grilled Chicken, or as a spread on a sandwich. I have also been know to use it as a dip for fresh veggies or pita chips.

What equipment do I need to make Romesco Sauce?

Romesco Sauce is blended. I have made it in a food processor or a blender. I get the creamiest sauce with a high-speed blender, but having a little more texture is not a problem with this versatile sauce?

How do I store Romesco Sauce?

It will keep in the refrigerator for up to one week in an air-tight container or jar. I like to put it into single-serving portions in the freezer. (Souper Cubes are great for this.)  You can pull out one or two servings to jazz up a simple piece of fish or chicken. It will last several months in the freezer. 

How do you make Romesco Sauce?

Drained roasted red peppers are mixed in a blender or food processor with tomato paste, almonds, olive oil, garlic, red wine vinegar, smoked paprika, and salt.

Can I make Romesco Sauce Spicy?

Yes! Swap the smoked paprika for spicy hot smoked paprika, or add a teaspoon or two of cayenne pepper to make spicy romesco sauce. 

shows the texture of the romesco sauce

Cheater Romesco Sauce

Yield: 2 Cups
Prep Time: 5 minutes
Total Time: 5 minutes

Romesco sauce is originally from Spain. It originally was made with roasted tomatoes and red peppers and thickened with bread. It often has almonds, hazelnuts, or pine nuts to thicken and give it texture. It was originally served with fish, but can be served with poultry, vegetables, or used as a dip or spread.

Why is this "Cheater" Romesco Sauce?

This recipe skips roasting tomatoes and peppers and uses the shortcuts of canned tomato paste and jarred roasted red peppers. It also skips the bread and uses almonds to thicken and add texture to the sauce.

How do you use Romesco Sauce?

My favorite way is to serve it over Simple Baked Fish. It is really good over Grilled Chicken, or as a spread on a sandwich. I have also been know to use it as a dip for fresh veggies or pita chips.

Ingredients

  • 1 12 ounce jar Roasted Red Peppers, drained.
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Red Wine Vinegar
  • 1/4 Cup Water
  • 1/2 Cup Raw Almonds
  • 2 Garlic Cloves
  • 1/2 teaspoon Coarse Sea Salt
  • 1/2 teaspoon Smoked Paprika
  • 1/4 Cup Extra-Virgin Olive Oil

Instructions

Place all ingredients except olive oil in a blender or food processor. Mix well for 30 seconds to one minute until well combined. While blender or food processor is running, add the olive oil and blend another 30 seconds.

Serve with fish, chicken, or a dip or spread.

This shows how to serve romesco sauce with baked fish.

Notes

You can substitute hazelnuts for the almonds, but remove the papery skins.

This will keep in the refrigerator for one week.

I like to freeze it in individual portions to jazz up simple fish and meats. Souper Cubes are great for freezing small portions of romesco sauce. It will keep in the freezer for a couple of months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 68mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

Roast Beef and Cheddar Pinwheels

One of my favorite parts of Super Bowl Sunday is the food! I love to make all kinds of appetizers. This year I will be serving Roast Beef and Cheddar Pinwheels. They are not complicated and are oh so good.

Deli roast beef is cut into small pieces and mixed with cream cheese and cheddar. The mixture is spread over a sheet of puff pastry and rolled into a log. You can make this ahead and refrigerate or freeze it. The chilled log is cut into pinwheels and baked until golden brown.

The flaky puff pastry and the gooey cheese are warm and bubbly but sturdy enough to eat with your hand. 

Horseradish

Horseradish is traditionally served with roast beef. It gives a slight peppery bite that balances well with the roast beef and cheddar. Horseradish is a root vegetable that is traditionally grated and mixed with other ingredients. Prepared horseradish (which is what I recommend for this recipe) is mixed with vinegar, salt and sugar and sometimes other stabilizers. Horseradish sauce is usually horseradish mixed with mayonnaise. You can also find horseradish sauces that are prepared horseradish mixed with sour cream, heavy cream, or mayo. 

If you love the taste of horseradish, add a full three tablespoons of prepared horseradish to the cream cheese mixture. If you like just a little peppery bite, use one tablespoon of horseradish. If you really dislike horseradish, you can leave it out of the recipe.

Roast Beef and Cheddar Pinwheels

Roast Beef and Cheddar Pinwheels

Yield: 20
Prep Time: 5 minutes
Cook Time: 22 minutes
Additional Time: 5 minutes
Total Time: 32 minutes

Puff pastry is rolled with a mixture of deli roast beef, cheddar cheese and horseradish. It is a perfect warm and flaky appetizer.

Ingredients

  • 8 oz Cream Cheese, softened
  • 7 oz Deli Roast Beef cut into 1 inch pieces.
  • 1 Cup (4 oz ) Shredded Sharp Cheddar Cheese
  • 1-3 Tablespoons Prepared Horseradish (Optional, see note)
  • 1/2 teaspoon Coarse Sea Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 (8.1 oz) Sheet of Frozen Puff Pastry, thawed. (see note)

Instructions

    In a large bowl, mix cream cheese with roast beef, cheddar cheese, horseradish, salt, garlic powder, and onion powder. I like to use an electric mixer, but if the cream cheese is soft enough you can do this by hand.
    Roll the puff pastry into a 10 x 12 inch rectangle.
    Spread the roast beef and cheese mixture over the puff pastry leaving a 1/2 inch boarder of puff pastry on one long side.
    Roll the puff pastry into a log starting with the long end without the boarder. Using the small boarder, pinch the dough together so the log stays together.
    Wrap in plastic wrap and refrigerate for at least 30 minutes. You can make this in advance (see note.)
    While the log is chilling, preheat the oven to 400 degrees Fahrenheit.
    Slice the log into 1/2 inch rolls and place them on two parchment lined baking sheets. You want plenty of space between each pinwheel for the pastry to puff and get golden brown.
    Bake one sheet at a time for 18-22 minutes until the pastry is golden brown.
    Serve.

    Notes

    Horseradish-

    You want to use "prepared horseradish" not "horseradish sauce." Horseradish sauce usually has mayonnaise and is not as strong as prepared horseradish.

    If you do not love the flavor of horseradish you can use just one Tablespoon or omit it completely.

    Puff Pastry-

    It is best to thaw puff pastry in the refrigerator overnight. You can "quick thaw" at room temperature, but I find it is better to thaw in the refrigerator.

    Make Ahead-

    You can form the log ahead of time. It will keep in the refrigerator for two days wrapped tightly in plastic wrap. You can also freeze the wrapped log for up to two week. If you freeze it you want to thaw it in the refrigerator for 24 hours before baking.

    Slicing the Pinwheels-

    I like to use unflavored dental floss to cut the pinwheels. Use a 12 inch piece of floss to slice the pinwheels. (See Video.)

    You can use a serrated knife, but I find dental floss works much better.

    Nutrition Information:
    Yield: 20 Serving Size: 1
    Amount Per Serving: Calories: 66Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 195mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

    Nutrition information is provided as a courtesy and may not be completely accurate.

    This post contains affiliate links.

    Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.