Triple-Decker Mini Reubens

Ingredients

• 4.5 oz swiss cheese 
• 18 slices cocktail rye bread 
• 2 tablespoons thousand island dressing 
• 0.5 cup butter melted
• 2 tablespoons spicy brown mustard 
• 6 oz pastrami shaved (from deli)
• 1.5 cups sauerkraut refrigerated (from 25-oz jar)
• 6 oz corned beef ribs shaved (from deli)
• 24  pickled cucumbers / gherkins 

Equipment

• frying pan
• knife
• toothpicks
• skewers
• serrated knife

Directions

1. Cut each slice of cheese in half crosswise, then cut each half diagonally to form 2 triangles.
2. Toast 6 bread slices; spread dressing evenly over 1 side of each slice.
3. Brush melted butter over 1 side of each slice of remaining untoasted bread.
4. Place 6 bread slices, buttered sides down, on work surface; spread each with 1 teaspoon mustard. Divide pastrami evenly over mustard-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and 1 toasted bread slice, dressing side up. Divide corned beef evenly over dressing-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and remaining bread slices, buttered sides up. Secure sandwiches with toothpicks.
5. Heat 12-inch nonstick skillet or griddle over medium heat. Cook sandwiches 6 to 10 minutes, turning once, until lightly browned and cheese is melted.
6. Using electric knife or serrated knife, carefully cut each sandwich into 4 rectangles. Secure each mini sandwich with 6-inch bamboo skewer.
7. Garnish with cornichons.