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1
Preheat oven to warm, 250 degrees F.
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2
Preheat large griddle or large nonstick skillet over medium heat.
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3
To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it.
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4
To warm oil, add butter and melt it into the oil.
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5
Keep a pastry brush on a spoon rest or small plate on hand.
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6
Lay out 8 slices of rye bread.
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7
Dot bread with teaspoonfuls of red pepper relish.
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8
Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese.
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9
Top cheese with remaining slices of bread.
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10
Brush griddle or skillet with oil and butter mixture.
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11
Grill and toast sandwiches 2 or 3 minutes on each side.
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12
Transfer sandwiches to cookie sheet and place in oven to keep warm.
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13
Wipe off griddle or skillet.
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14
Lay out 8 slices of mini pumpernickel bread.
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15
Cut sliced Swiss cheese into pieces that will fit bread.
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16
Layer cheese and sliced tomatoes on bread.
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17
Season with salt, pepper, chives and place another layer of cheese on tomatoes.
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18
Top sandwiches with another slice of bread.
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19
Brush griddle or skillet liberally with oil and butter.
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20
Grill and toast sandwiches 2 or 3 minutes on each side.
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21
Transfer grilled cheese and tomato sandwiches to warm oven.
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22
Wipe griddle or skillet clean.
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23
Mix beef, Worcestershire, onion and seasoning or salt and pepper.
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24
Form 8 small patties.
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25
Raise heat to medium high.
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26
Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side.
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27
Place patties on rye bread bottoms and wipe griddle or skillet clean.
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28
Top patties with cheese and another slice of bread.
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29
Reduce heat on griddle or skillet back to medium and brush with oil and butter.
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30
Grill sandwiches 2 or 3 minutes on each side until toasted.
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31
Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven.
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32
Pass trays of sandwiches with mini pickles, mini pretzels.
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33
Mini candies and cookies treat your sweet tooth.
