Ingredients
1 package cocktail rye or pumpernickel bread (or regular rye bread cut into 2 ½” x 2 ½ ” squares)
3 slices rye bread (regular size)
1/2 cup milk
1 pound corned beef (sliced)
1 pound 80/20 ground beef
1 teaspoon salt
1 teaspoon black pepper
2 eggs (beaten)
1/2 cup Italian bread crumbs
1 teaspoon caraway seeds
1 can (14.5 oz.) Libby's Crispy Sauerkraut (drained and divided)
1 tablespoon Dijon mustard
4 cups Jarlsberg or Swiss cheese (freshly shredded)
3 cups coleslaw mix
1/2 cup Thousand island dressing
1 jar dill pickle chips
1 package cocktail rye or pumpernickel bread (or regular rye bread cut into 2 ½” x 2 ½ ” squares)
3 slices rye bread (regular size)
1/2 cup milk
1 pound corned beef (sliced)
1 pound 80/20 ground beef
1 teaspoon salt
1 teaspoon black pepper
2 eggs (beaten)
1/2 cup Italian bread crumbs
1 teaspoon caraway seeds
1 can (14.5 oz.) Libby's Crispy Sauerkraut (drained and divided)
1 tablespoon Dijon mustard
4 cups Jarlsberg or Swiss cheese (freshly shredded)
3 cups coleslaw mix
1/2 cup Thousand island dressing
1 jar dill pickle chips
Instructions
- Make cream sauce: in a saucepan over medium-high heat melt butter once hot add onion, black pepper and smoked paprika and cook until translucent.
- Preheat oven to 400 degrees.
- Place 40 pieces of the cocktail bread on a large baking sheet and place in the oven to toast, about 7-8 minutes. Remove and set aside.
- Rip the 3 slices (regular size) rye bread into small pieces and place in a large bowl. Cover with the milk and toss to absorb.
- Place the corned beef in a food processor and pulse until it is finely chopped.
- Add to the bowl with the milk-soaked bread along with the ground beef, salt, pepper, eggs, bread crumbs, caraway seeds, 1 cup of the drained sauerkraut, mustard, olive oil and 1 ½ cups of the shredded cheese.
- Mix everything together using your hands until everything is well incorporated. Form into small balls about the size of a ping pong ball.
- Place in the oven and bake for 30 minutes until cooked through.
- Remove from the oven and top with the remaining shredded cheese. Place back in the oven for 5-7 minutes until cheese is melted.
- Combine the coleslaw mix, remaining sauerkraut, and dressing in a small bowl and mix well.
- To assemble the canapes, place a small mound of the cole slaw on each piece of toasted cocktail bread. Top with a cheesy meatball and finally one pickle chip. Secure with a toothpick and serve warm. DEVOUR!!
- Make cream sauce: in a saucepan over medium-high heat melt butter once hot add onion, black pepper and smoked paprika and cook until translucent.
- Preheat oven to 400 degrees.
- Place 40 pieces of the cocktail bread on a large baking sheet and place in the oven to toast, about 7-8 minutes. Remove and set aside.
- Rip the 3 slices (regular size) rye bread into small pieces and place in a large bowl. Cover with the milk and toss to absorb.
- Place the corned beef in a food processor and pulse until it is finely chopped.
- Add to the bowl with the milk-soaked bread along with the ground beef, salt, pepper, eggs, bread crumbs, caraway seeds, 1 cup of the drained sauerkraut, mustard, olive oil and 1 ½ cups of the shredded cheese.
- Mix everything together using your hands until everything is well incorporated. Form into small balls about the size of a ping pong ball.
- Place in the oven and bake for 30 minutes until cooked through.
- Remove from the oven and top with the remaining shredded cheese. Place back in the oven for 5-7 minutes until cheese is melted.
- Combine the coleslaw mix, remaining sauerkraut, and dressing in a small bowl and mix well.
- To assemble the canapes, place a small mound of the cole slaw on each piece of toasted cocktail bread. Top with a cheesy meatball and finally one pickle chip. Secure with a toothpick and serve warm. DEVOUR!!
