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Pastrami Canapés
3 tablespoons of sour cream
2 tablespoons of Dijon spicy brown mustard
24 slices rye bread
1/4 lb. pastrami, thinly sliced & trimmed of fat
One 8 ounce can of sauerkraut, drained
1/2 pound of Swiss cheese, sliced
Preheat broiler. In a small bowl, combine the sour cream and mustard. Spread the mixture thinly on each slice of bread. Top with the pastrami, sauerkraut and cheese. Put the slices on a baking sheet and broil 4 inches from the heat for 3 minutes or until the cheese is bubbly. |
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