If you love anything about Reubens or if you are unsure whether or not a Reuben sandwhich would ever be for you…you must try these.
I decided to take a little twist on the original Reuben sandwich and combine the amazing Reuben Dip recipes floating about with the traditional Reuben and some fresh, delicious Pumpernickel Rye Bread.
I left these guys open faced since we are big fans or sauerkraut around here and having a big mouthful just seemed the way to go.
And, oh my! These little Reubens are perfect little bites of pastrami and toasted pumpernickel heaven. Not to mention the hot cream cheese dip with swiss cheese and thousand island dressing giving the final word as you bite in. And with all that ooey-gooey goodness let’s not forget the tangy crisp sauerkraut and the crunch of slightly toasted bread to round this little Reuben out.
My first inclination is that this is perfect appetizer and party food…but lunch, brunch, dinner, and more seems just about as a perfect time as well. So enjoy!! They are going to be out St. Patrick’s Day celebration food, lucky us!!
Mini Reubens with Hot Dip Spread
- 4 ounces Cream Cheese, softened
- 4 tablespoons Thousand Island Dressing (we used a yogurt based dressing with 1/2 the calories of regular, but regular dressing will work too)
- 3/4 cup shredded Swiss Cheese
- 1/4 pound sliced Pastrami or Corned Beef
- 6 tablespoons sauerkraut
- 18 slices of Pumpernickel Rye Bread loaf (approx. 1/2″ thick slices)
- Preheat oven to 400 degrees Fahrenheit
- In a small bowl combine softened cream cheese, thousand island dressing, and shredded swiss cheese. Mix well and then transfer to a small baking dish. Place dish into oven, uncovered and bake for 10 minutes or until bubbly and slightly browned. Remove from oven and let cool for 5 minutes.
- Slice pumpernickel rye bread into 1/2″ thick pieces and toast each piece.
- Layer by spreading on a layer of hot dip on a piece of toasted rye bread, then stack on a couple slices of pastrami and top with sauerkraut. Serve immediately, while still hot.