Growing up, my family had a shared love for dill pickles, but I was particularly known for my passionate fondness for them. It became a lighthearted joke in our household, to the point where I was ceremoniously in charge of opening new jars of dill pickle spears, much like a mayor cutting the ribbon at a new building’s grand opening. Whenever we dined out, I would eagerly eye any leftover pickle spear on the table, waiting for the moment when it would finally be handed over to me. Dill pickles have always been my go-to snack, and I’m thrilled to share a recipe that combines this love with another classic favorite: the Reuben sandwich.

These Reuben pickle bites are a delightful twist on the traditional Reuben, offering a lower-carb option that’s packed with the tangy, briny flavor of dill pickles. If you’re a pickle lover like me, these bite-sized treats will quickly become a favorite. Perfect for parties, game days, or casual gatherings, these pickle bites are sure to impress your guests while satisfying your craving for that unmistakable dill pickle flavor.

Ingredients:

For the sauce:

• 1/4 teaspoon kosher salt
• 2 tablespoons tomato paste
• 2 1/2 teaspoons prepared horseradish
• 1/2 teaspoon soy sauce
• 1/2 cup mayonnaise
• 1/4 teaspoon onion powder
• 1/4 cup sauerkraut, drained

For the pickle bites:

• 2 tablespoons butter, divided
• 2-3 medium slices of Jewish rye bread, crusts trimmed, cut into 18 (1-inch) pieces
• 6 small slices of pastrami or corned beef, cut into thirds (18 strips)
• 2 slices of Swiss cheese, cut into 18 (1-inch) pieces
• 1-2 (32 oz) jars of dill pickle chips

Preparation:

1. Prepare the Sauce:

In a mixing bowl, whisk together the kosher salt, tomato paste, horseradish, soy sauce, mayonnaise, and onion powder until well combined. Fold in the drained sauerkraut to complete the tangy Reuben-inspired sauce. Set the sauce aside.

2. Toast the Bread:

Trim the crusts from the slices of Jewish rye bread and cut them into 1-inch squares. In a skillet over medium heat, melt 1 tablespoon of butter. Add the bread pieces to the pan and cook until golden brown on one side, then flip and toast the other side. Add more butter as needed to ensure even toasting. Set the toasted bread squares aside.

3. Assemble the Pickle Bites:

To assemble the bites, start by placing a dill pickle chip on a platter. Top it with a strip of pastrami or corned beef, followed by a piece of toasted bread, a square of Swiss cheese, a dollop of the prepared sauce, and finish with another dill pickle chip. Secure the mini sandwich with a toothpick to hold all the layers together. Repeat this process with the remaining ingredients.

4. Serve and Enjoy:

Serve the Reuben pickle bites immediately to keep the bread crisp and the flavors fresh. These tangy, crunchy bites are best enjoyed right away, making them a perfect appetizer or snack for any occasion.

Bonus Tip:

For an extra kick of flavor, you can lightly toast the rye bread squares with a sprinkle of caraway seeds before assembling the bites. The caraway seeds will add an aromatic touch that complements the classic flavors of a Reuben sandwich.

Conclusion:

These Reuben pickle bites are a fun, flavorful twist on the traditional Reuben sandwich, offering a tangy, crunchy experience that’s perfect for pickle enthusiasts. Whether you’re hosting a gathering or simply looking for a unique snack, these bites are sure to be a hit. The combination of savory pastrami, creamy sauce, and crisp dill pickles is simply irresistible. Give this recipe a try, and enjoy a bite-sized version of one of the best sandwiches out there—no bread required!