Perfectly proportioned for snacking but loaded with bold, spicy flavor. These Mini Reuben Sandwiches with Spicy Russian Dressing are a great tailgating snack and a must have for parties. Simple to make, easy to bake.
Crossing things off my bucket list is always so satisfying…except when you do the one thing that then you need to do again and again. Like go to New York City and visit Katz’s Deli….and order a pastrami on rye or a giant, gut-busting Reuben sandwich. Either way, be prepared to have your mind blown. I’ve never tasted anything like it and I won’t even attempt to duplicate their sandwiches at home…ok, maybe I will but I don’t have high hopes for a fantastic outcome.
I’m dying to go back….in fact, it’s been added back to my bucket list because this is a place I need to go to again soon…I’m craving their sandwiches….and I don’t even care if I end up with the meat sweats. It’s worth it. It’s worth the hike, the traffic, the crowded sidewalks and the super long line. Plus, SoHo is not to far away so there’s that too. As far as I’m concerned, I’m always in a New York state of mind.
In the meantime, I make little morsels that are pretty epically tasty….not Katz’s fall over and die because the bite you just took was so amazing….but maybe you’ll just fall over. And I made these Mini Reuben Sandwiches with Spicy Russian Dressing bite-sized so you and all of your party guests can avoid the dreaded meat sweats. These are perfect for tailgating, loaded up with cheese, corned beef (or pastrami) sauerkraut and a homemade Spicy Russian Dressing that takes just a couple minutes to whip up. You can even assemble the sandwiches in advance and then bake them all on one baking sheet right before you’re ready to serve. Easy and tasty. A great addition to any party spread….I would serve them right alongside these Loaded Taco Tater Tots, THIS Philly Cheesesteak Pizza AND THESE Crispy Pad Thai Wontons. Just a little suggestion.
- 3/4 cup mayonnaise
- 1 tablespoon ketchup
- 2 1/2 tablespoons chili paste
- 2 tablespoons pickle relish
- 2 tablespoons lemon juice
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 24 slices cocktail rye bread
- 1 pound deli corned beef, sliced thin
- 1 pound swiss cheese, sliced thin
- 3/4 cup sauerkraut, rinsed, drained and patted dry
- 1/2 cup melted butter
- In a small bowl, whisk together the mayonnaise, ketchup, chili paste, pickle relish, lemon juice, worcestershire sauce, salt and pepper until well blended. Set aside.
- Preheat oven to 350 degrees.
- Arrange half the bread on a jelly roll pan or baking sheet. Brush each slice with melted butter and place butter side down. Top each slice with half the cheese, dividing equally among each slice. Top the cheese with the corned beef dividing equally among each sandwich. Divide the sauerkraut evenly among each sandwich and top the corned beef. Place the remaining cheese on top of the sauerkraut. Spoon on teaspoon of the dressing onto the remaining slices of bread and top the sandwiches with the bread dressing side down. Brush the tops of the sandwiches with the remaining butter. Bake for 10-12 minutes or until the bread is toasted and the cheese is melted. Serve immediately with the remaining dressing.