Reuben Puff Redux Redux

The wind is howling and the thermometer is hovering at 22 degrees!  Quite different from last year's balmy St. Patrick's Day.  The Baker and I headed into Chicago yesterday for breakfast and some food/bakery shopping.  The river was still green but the detritus from the parade had all been cleared away.  The revelers must have been sleeping in because traffic was very light.  We came home with deli corned beef for reuben sandwiches.  

This recipe was in the Chicago Tribune a number of year's ago.  It's really delicious.  I hope you have enough leftover to give it a try.

Reuben Puffs inspired by The Chicago Tribune

1 1/2 cups shredded Swiss cheese

1 medium onion, minced

1/3 cup mayonnaise

1 1/2 tsps Dijon mustard plus additional for spreading on the bread

2 cups sauerkraut, rinsed and patted very dry on paper towels

4 egg whites

4 large slices of deli rye bread

8 ounces thinly sliced corned beef

1.  Heat broiler.  Combine cheese, onion, mayonnaise and mustard in a medium bowl.  Stir in sauerkraut and egg whites (do not beat the egg whites) until well combined.

2.  Spread mustard on one side of bread.  Top each with 1/4 of the corned beef and top that with the cheese mixture spreading evenly over the corned beef to the edge of the bread.

3.  Broil about 10 inches from the heat until puffy and browned.  This will take 5 to 6 minutes.  Watch closely.