Ingredients

The following ingredients have 4 Servings
  • a few short sprays of canola or olive oil (for greasing the baking sheet)
  • 1/2 French baguette ( cut into 16 thin slices)
  • 1/3 cup low fat Thousand Island salad dressing
  • 150 gm shaved lean corned beef
  • 1/3 cup sauerkraut (drained)
  • 500 ml  Matt & Steve's The Extreme Bean (garlic and dill flavour)
  • 8 slices Swiss cheese (I use reduced fat cheese)

Instruction

  • Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet by giving it a quick spray with the oil of your choice. This will keep the bottom of the baguette slices nice and crispy, so don't skip this step!
  • Arrange the 16 baguette slices on the baking sheet and spread 1 tsp of the Thousand Island dressing over each of the slices. Add a small portion of the corned beef to each and top each with 1 tsp of sauerkraut.
  • Crack open that jar of Matt & Steve's The Extreme Bean Garlic and Dill pickled beans and cut each bean in half, placing two halves onto each mini sandwich.
  • Add half a slice of Swiss cheese to the very top of each mini sandwich and bake at 375 degrees Fahrenheit for about 12-15 minutes. Once the cheese has melted, turn on the broiler for about 1 minute until the cheese begins to bubble (watch them carefully!!) and remove them immediately.
  • Add them to a serving tray while they're still piping hot and serve