Crispy on the outside, melty on the inside, these Reuben sandwiches will be the star of your next party.
24 slices cocktail rye bread, toasted
½ cup Thousand Island salad dressing
1 (8-oz.) can sauerkraut, rinsed and drained
¼ lb. thinly sliced corned beef
1 ½ cups shredded Swiss cheese
Spread each bread slice with about ¾ teaspoon Thousand Island dressing.
Divide sauerkraut evenly among bread slices.
Top each with corned beef; sprinkle with 1 tablespoon Swiss cheese.
Place 12 Reubens on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until cheese is melted slightly.
Repeat with remaining Reubens.