Rueben Soup with Mini Grilled Ruebens

1 lb shaved corned beef
½ lb grated Swiss cheese
¼ lb sliced Swiss cheese
32 oz. Beef broth
1 Vidalia onion sliced`
1 tbsp Worcestershire sauce
32 oz. Fresh Sauerkraut
1 loaf Cocktail Rye Bread

I use a crock pot to simmer the soup, but a stock pot on the stove works just fine. While gathering your ingredients for the soup, it is very important to leave part of the corned beef and Sauerkraut aside for making the mini grilled sandwiches. Put the beef stock and Worcestershire sauce in first, and then add the onion, grated Swiss, and most of the corned beef. Drain the sauerkraut before adding most of that to the soup as well. Simmer on low heat until the sauerkraut and onions are quite tender.

The mini sandwiches should be made just prior to serving the soup. Spread butter or margarine on the bread slices and then add sliced swiss cheese (about half a slice per sandwich), corned beef, and a small amount of sauerkraut, (you can add a tiny dollop of thousand island dressing too). Grill on medium heat for about 2 minutes on each side, just until crispy.

The mini sandwiches can be dipped into the soup or simply enjoyed on the side. I use three of the sandwiches per serving with a wide bowl, or two with a cup.