I turned the classic Reuben sammie into a fun appetizer by stacking corned beef and sauerkraut on waffle fries.
—GLORIA BRADLEY NAPERVILLE, IL
PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 4 DOZEN
1 package (22 ounces) frozen waffle-cut fries
4 ounces cream cheese, softened
2 cups shredded fontina cheese, divided
1/3 cup Thousand Island salad dressing
3 tablespoons chopped sweet onion
1 1/2 teaspoons prepared horseradish
12 ounces sliced deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed, well drained and chopped
2 tablespoons minced fresh chives
1. Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended.
2. Remove fries from oven; reduce oven setting to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and fontina cheese. Bake 8-10 minutes or until cheese is melted. Sprinkle with chives.
PER SERVING 1 appetizer: 62 cal., 4g fat (2g sat. fat), 12mg chol., 168mg sodium, 4g carb. (0 sugars, 0 fiber), 3g pro.
TOP TIP
EASY DINNER
These substantial appetizers can also make for a fast, comforting meal. Simply serve them alongside piping hot bowls of soup and a fresh green salad for a no-fuss dinner any night of the week.