Minature Reubens

All the flavors of a classic Reuben sandwich shrunk down to party-appetizer size. Toasted bread rounds get spread with a zippy sauce of mayo, chili sauce, horseradish, and minced green pepper, then stacked with thinly sliced corned beef, drained sauerkraut, and Swiss cheese. A quick bake melts the cheese over everything and warms the toppings through.

Toasting the bread first on one side is a smart move. It creates a sturdy base that doesn’t go soggy under the wet sauerkraut and melting cheese. Spread the sauce on the toasted side so it acts as a flavor-packed moisture barrier between the bread and toppings.

Drain the sauerkraut well. Really well. Squeeze it in a clean kitchen towel if you have to. Wet sauerkraut turns these from crispy little bites into soggy, dripping messes. You want tangy crunch, not a puddle.

Kitchen Tips

• Cut the corned beef and Swiss cheese to fit the bread slices before assembling. Overhang means dripping cheese on your baking sheet and uneven bites.
• Serve immediately out of the oven. The cheese re-solidifies as it cools and loses that gooey, melty appeal.
• Use cocktail rye or pumpernickel rounds instead of white bread for an even more authentic Reuben flavor.

Variations

• Turkey Reuben: Swap the corned beef for thinly sliced turkey breast for a lighter version that’s just as satisfying.
• Russian dressing: Replace the mayo-chili sauce blend with store-bought Russian dressing for a more traditional Reuben sauce flavor.