Mini Reubens
If you ever want to make a cook’s day, request a favorite dish of theirs. Speaking from experience, we’re so thrilled when a dish becomes a hit, we’ll gladly oblige!
For years, I hosted my husband’s annual office Christmas party at our house. The attendees, bless their patience, were rewarded with a few memorable offerings over time. Of course, there was plenty of beer and wine to go around…
As a result of those experiments, the one thing I’ve received the most requests for isn’t exactly a dish—it’s a sandwich. And a mini-sandwich at that.
These Mini Reuben Sandwiches are pretty much the perfect party food. You can make them well in advance, they’re easy to eat, and they’re guy-friendly. And I don’t just make them for parties. For all the reasons above, if you stop by during football season, it’s a safe bet I’ll have some of these on hand.
This week, though, I learned that a friend’s wife (one of our frequent party guests) had undergone emergency surgery, and I offered prayers and anything else that might help. His response? “Prayers are great! As for food, I could never refuse Mini Reubens.”
Coming right up!
Why You’ll Love This Recipe
These Mini Reubens are a delightful twist on the classic sandwich, perfect for entertaining or a cozy night in. They’re easy to prepare, incredibly tasty, and can be made ahead of time. Plus, they’re a crowd-pleaser at any gathering.
Kitchen Equipment You’ll Need
- Large griddle or skillet
- Small mixing bowl
- Spatula
- Cooling rack
- Cookie sheet (if reheating)
Ingredients
- ¼ cup mayonnaise
- 4 tablespoons ketchup
- 1 teaspoon caraway seed
- ½ can sauerkraut, drained and chopped
- 1 pound shaved pastrami
- ½ pound Swiss cheese, medium slices
- 1 loaf cocktail pumpernickel bread (such as Rubschlager, 1 pound)
- Butter
Instructions
- Heat a large griddle or skillet to medium-high.
- In a small bowl, mix the mayonnaise, ketchup, caraway seed, and sauerkraut together.
- Cut or tear the cheese slices to fit the bread slices.
- Spread 24 slices of the bread with the sauerkraut mixture. Add shaved pastrami and cheese slices, then top with the remaining bread slices. Butter both sides of the sandwiches, if desired.
- Place the sandwiches on the griddle or in the skillet, browning for about 1 minute per side. Serve immediately, or move to a cooling rack to cool completely.
- If making ahead, cool the sandwiches completely. Place them in a single layer in Ziploc bags and freeze until ready to use. Reheat on a cookie sheet at 350°F for about 20 minutes or until heated through.
Tips for Success
To achieve the perfect Mini Reuben, ensure your skillet or griddle is hot enough before adding the sandwiches. This helps create that irresistible golden-brown crust. Don’t skip the butter on the bread—it adds flavor and helps with browning.
Additional Tips and Variations
Feel free to customize your Mini Reubens by adding a slice of tomato or a bit of spicy mustard for a kick. If you’re not a fan of sauerkraut, try using coleslaw instead for a different twist.
Nutritional Highlights (Per Serving)
Each serving of Mini Reubens provides a balanced mix of protein and carbs, perfect for fueling your party or game day. Adjust portion sizes according to your dietary needs.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of bread?
A: Absolutely! While pumpernickel is traditional for Reubens, rye bread or any sturdy bread will work well.
Q: What’s the best way to store leftovers?
A: Store any leftover Mini Reubens in an airtight container in the fridge for up to two days. Reheat them in the oven to maintain their crispiness.
Q: Can I make these vegetarian?
A: Yes, you can substitute the pastrami with a plant-based deli meat or simply add more cheese and sauerkraut.
Conclusion
I hope you give these Mini Reubens a try and enjoy them as much as my family and friends do. They’re a hit at any gathering and are sure to become one of your favorites too. Don’t forget to share your own Mini Reuben creations and let me know how they turn out!