Mini Reuben Bites on Rye with Russian Dressing

Steps

1. Step 1

   Heat the oven to 400°F. Arrange the cocktail rye slices in a single layer on a large rimmed baking sheet and brush the tops lightly with the melted butter.

   5 min · 400°F

   • 24 slices cocktail rye bread
   • 1 tbsp unsalted butter
2. Step 2

   Bake the rye rounds until dry and lightly crisp on top, about 6 minutes. Leave them on the sheet.

   6 min, hands-off · 400°F

3. Step 3

   While the bread toasts, stir together the mayonnaise, ketchup, relish, horseradish, Worcestershire and a few grinds of black pepper in a small bowl. Refrigerate until serving.

   5 min

   • 1/2 cup mayonnaise
   • 2 tbsp ketchup
   • 1 tbsp dill pickle relish
   • 1 tsp prepared horseradish
   • 1/2 tsp Worcestershire sauce
   • black pepper
4. Step 4

   Put the sauerkraut in a clean kitchen towel or a few layers of paper towel and squeeze hard over the sink until it is as dry as you can get it, then chop it coarsely. Wet sauerkraut will make the toasts soggy.

   3 min

   • 1 cup sauerkraut
5. Step 5

   Top each toast with about 1 tablespoon chopped corned beef, then a teaspoon of the squeezed sauerkraut, then a generous pinch of shredded Swiss. Sprinkle the caraway seeds over all the bites.

   10 min

   • 1 cup sauerkraut
   • 8 oz cooked corned beef
   • 6 oz Swiss cheese
   • 1 tsp caraway seeds
6. Step 6

   Switch the oven to broil and set a rack 6 inches below the element. Broil the bites until the cheese is melted and bubbling with a few browned spots, 2 to 4 minutes. Watch them closely, as they go from melted to burnt quickly.

   4 min

7. Step 7

   Let the bites cool for 2 minutes, then top each with a small dollop (about 1/2 teaspoon) of the Russian dressing and scatter the chives over the top. Serve warm.

   3 min

   • 1 tbsp fresh chives or parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026