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This is the kind of appetizer that disappears before you set down the platter. It takes the classic Reuben sandwich and shrinks it into a two-bite party piece you can build ahead and broil at the last minute.
I pull these out for game days, holiday open houses, and any potluck where I want something hot without a lot of work. The key is squeezing the sauerkraut dry so the bread stays crisp underneath.
The five-ingredient lineup
A true Reuben is all about balance between salty, tangy, creamy, and earthy. Each ingredient here has a job, so buy good deli corned beef and a Swiss that melts without turning rubbery.
- Cocktail rye bread. The small squares are sturdy enough to hold the toppings and carry a mild caraway flavor.
- Thousand Island dressing. It adds creamy sweetness and keeps the bread from drying out under the broiler.
- Deli corned beef. Thinly sliced and folded, it gives each bite a salty, savory center without sliding off.
- Sauerkraut. Rinsed and squeezed very dry, it brings the classic tang without making the bread soggy.
- Swiss cheese. Sliced thin so it melts fast and forms a light golden cap in just a few minutes.
Build, pile, and broil
- Preheat the broiler. Set a rack about 4 to 6 inches from the heat source and line a baking sheet with foil for easy cleanup.
- Arrange the bread. Lay cocktail rye slices in a single layer on the sheet so they are close but not overlapping.
- Layer each bite. Spread about 2 teaspoons of Thousand Island dressing on each slice, then fold a small piece of corned beef on top. Add a pinch of drained sauerkraut and finish with a quarter slice of Swiss, trimmed to fit.
- Broil until bubbly. Slide the pan under the broiler for 3 to 5 minutes, rotating once, until the cheese is melted with light gold spots. Serve warm.
Drain the sauerkraut well
Extra moisture is the enemy of a crisp base. Dump the sauerkraut into a fine sieve, rinse it under cold water to calm the brine, then squeeze it in a clean kitchen towel until it feels almost dry. If you skip this step, the rye will turn soft before the cheese browns.
Cheese that melts quickly
Swiss is traditional, but a thin slice is what matters here. Thick blocks or shreds can slide off the small bread. Cut the slices into squares that just cover the rye and let the broiler do the rest. For a slightly sharper flavor, use baby Swiss or Gruyere.
Make-ahead and storage tips
You can assemble the bites up to 2 hours ahead and keep them uncovered in the refrigerator so the bread does not steam. Broil right before serving. Leftovers keep in an airtight container for up to 2 days, though the rye softens. Reheat on a sheet pan under the broiler for 1 to 2 minutes rather than the microwave.
Swaps and mini sandwich riffs
If corned beef is not your thing, use thinly sliced pastrami or lean turkey. A rye-and-pumpernickel swirl bread adds visual contrast. For another warm party bite, try mini jalapeno popper egg rolls or crisp mini tater tot cheeseburgers. The classic Reuben is an American deli tradition; you can read more about its history on Wikipedia.
When to serve them
These are best right out of the broiler while the cheese is still stretchy. Set them out with small napkins and a few pickle spears. They pair well with a cold beer or a simple mustard dip. For another crowd-pleasing mini, try easy mini chicken pot pies or the original mini Reubens from the archives.
FAQs
- Can I use Russian dressing instead of Thousand Island?
Yes. Russian dressing is tangier and less sweet, and it is a classic Reuben swap. Use a thin layer so the bread does not get soft under the broiler.
- How far ahead can I assemble these?
You can build the bites up to 2 hours ahead and refrigerate them uncovered. Wait to broil until just before guests arrive so the cheese is hot and stretchy.
- Can I bake these instead of broiling?
You can bake them at 400°F for 8 to 10 minutes, but the cheese will not spot as nicely. Broiling gives the best melt and color in the shortest time.
- What if my sauerkraut is too sour?
Rinsing it under cold water removes some of the sharp brine. Taste after rinsing, squeeze it very dry, and add it a little at a time to each bite.
- Can I make these gluten-free?
Use your favorite sturdy gluten-free bread cut into small squares. The toppings are naturally gluten-free, but check the dressing label for hidden wheat.
- How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat on a baking sheet under the broiler for 1 to 2 minutes to crisp the bread back up.
