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Mini Open-Faced Corned Beef Sandwiches

  • Yield: Makes 24

Source: The Martha Stewart Show, February Winter 2007


  • 24 slices cocktail-size pumpernickel bread
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 8 ounces thinly-sliced corned beef
  • 1 cup sauerkraut
  • 8 ounces sliced Swiss cheese, cut into 2-inch squares


  1. Preheat oven to 375 degrees.

  2. Place bread on baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.

  3. In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.

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