Miniature Reuben Sandwiches Make Perfect Appetizers

Miniature Reuben Sandwiches

  • Author: De Ashton
  • Category: Appetizer or Sandwich
  • Cuisine: Homestyle


Miniature version of a classic sandwich. Perfect as a hearty appetizer but supersize it and you have the perfect side for a bowl of soup.



  • 1 (8oz) loaf of Party Rye slices (the square loaf found in the deli section of the supermarket)
  • 1/4 cup of mayonnaise
  • 1 tablespoon chili sauce
  • 1/2 teaspoon horseradish (or to taste)
  • Well drained sauerkraut (pat dry on a paper towel)
  • 3/4 to 1 lb. thinly sliced corned beef
  • 8 ounces of sliced, aged imported Swiss cheese (has more “bite” than ordinary Swiss)
  • Chopped parsley is optional


  1. Note: I use an 8 ounce can of Libby’s® “Crispy” Kraut but if you anticipate making a double batch, get the 14 1/2 ounce can.
  2. Preheat the oven to 350 degrees.
  3. Arrange slices on a large cookie sheet.
  4. In a small bowl, stir the mayonnaise, chili sauce, horseradish and some chopped parsley until well blended.
  5. Spread mayo mixture on each slice of rye then top with corned beef, sauerkraut and then cheese.
  6. Bake about 10 minutes or until cheese is melted and golden.
  7. You could use the toaster oven, but broil instead of bake. In this case, you want all your ingredients to be at room temperature as the mini sandwiches will spend a considerably shorter amount of time being “heated”.
  8. Serve immediately and watch them fly off the platter.

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