These Mini Reuben Sandwiches pack all the classic deli flavors into a bite-size appetizer. Made with cocktail rye bread, corned beef, sauerkraut, and Thousand Island dressing, they’re warm, melty, and perfect for parties or game day.
Reuben sandwich fans, you have to try this miniature version! These Mini Reuben Sandwiches are loaded with all the classic reuben ingredients: corned beef, sauerkraut, Thousand Island dressing, and swiss cheese, atop a slice of cocktail rye bread.
I found this recipe in a church cookbook from the 70s, where I also found other miniature sandwiches like Mini Cucumber Sandwiches and Hanky Panky Appetizers. Each recipe uses loaves of cocktail bread to make party appetizers that are bite-sized and perfect for potlucks and other celebrations.
If you have trouble finding the cocktail bread at your local grocery store, head down to the “Where to find cocktail rye bread” section below and I’ll share tips for where to find it, and swaps if needed.
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Ingredients
- I used deli corned beef (Buddig brand) for this recipe. Leftover corned beef, perhaps from St. Patrick’s Day, works well too.
- You can use either shredded or sliced Swiss cheese.
- Use your favorite brand of sauerkraut, canned, jarred, or in a pouch.
Where to Find Cocktail Rye Bread
I’ve gotten messages from readers saying that they can’t find cocktail rye bread at their local grocery store anymore. Pepperidge Farm stopped making it, but a company called S. Rosen’s still produces it. Here is a list from S. Rosen’s on where you can find the bread.
At my local grocery store (Jewel in Chicago), they put the bread on shelves underneath the deli counter instead of in the bread aisle. If you can’t find it at the grocery store, you can purchase the cocktail bread on Amazon. It comes in packs of 4 loaves, but the extra loaves freeze great, and you can use them for hanky panky appetizers or another batch of these reubens!
As a swap, you can slice pieces of rye bread into quarters and use that in place of the cocktail bread. Toast the bread lightly first so it’s a bit more sturdy.
You could also make even more miniature versions of these sandwiches on Pinah’s Rye Chips.
How to Make Mini Reuben Sandwiches
- Place rye bread on a sheet pan, and top each slice with Thousand Island dressing.
- Top each slice with a piece of corned beef.
- Top the corned beef with a spoonful of sauerkraut.
- Top the sauerkraut with shredded Swiss cheese. Sliced Swiss cheese works too. Broil for 2–3 minutes, or until the cheese is melted and bubbly. Top with fresh chopped parsley for a pop of color and freshness.
Make them Ahead
If you’re making these for a party, it makes sense to work ahead! You can assemble the sandwiches on sheet pans (make sure the pans fit in your fridge!), then cover tightly with plastic wrap. They’ll last for a few hours in the fridge. When you’re ready to serve them, just broil/bake and enjoy. Be sure to drain the sauerkraut really well if you make them ahead so they don’t get soggy.
When stacking sheet pans in the fridge, I like to use a wire rack to keep the top one from squishing the contents of the bottom one. It works like a charm!
📖 Recipe
Mini Reuben Sandwiches Recipe
Ingredients
- 1 loaf cocktail rye bread (these are miniature slices, see notes)
- 1 cup Thousand Island dressing
- 4 ounces thinly sliced cooked corned beef
- 1 cup sauerkraut (drained well)
- 1½ cups shredded Swiss cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Lay the slices of 1 loaf cocktail rye breadrye bread out on two baking sheets. Spread a teaspoon or two of Thousand Island dressing onto each one.
- Top with a thin slice of corned beef, then a small spoonful of sauerkraut, then a sprinkle of shredded Swiss (enough to cover the sauerkraut).
- Preheat broiler to high. Broil for 2–3 minutes, or until the cheese is melted and the appetizers are warm throughout. You can also bake them at 350°F for about 15 minutes.
- Serve warm, topped with chopped fresh parsley for a little pop of color.
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