Mini Reuben Sandwich Skewers: Bite-Size Deli Glory
You want party food that disappears faster than gossip at brunch? These Mini Reuben Sandwich Skewers are your secret weapon. They pack the full deli punch—savory corned beef, tangy sauerkraut, melty Swiss, and sharp Russian dressing—into one-bite power shots.
No soggy bread, no awkward slicing, no mess. Just grab, dunk, and flex your hosting game like you meant to do it all along.
Why This Recipe Never Fails
Short ingredient list, big flavor payoff. That’s the play.
Skewers eliminate the sog factor because each component gets toasted and layered for max texture. Plus, the dressing isn’t trapped inside—everyone gets a dip for perfect control. Whether you’re hosting game night or doing a lazy dinner, these are fast, scalable, and relentlessly delicious.
Servings, Prep Time, Cooking Time, Calories
- Servings: 18–24 skewers (about 8–10 appetizer servings)
- Prep Time: 15 minutes
- Cooking Time: 10–12 minutes
- Calories: ~90–110 per skewer (variable by portion and dressing)
What You’ll Gather
- 1 small rye loaf (seeded preferred), cut into 3/4-inch cubes
- 10–12 oz corned beef, sliced and cut into bite-size squares
- 8 oz Swiss cheese, cut into small cubes or squares
- 1 cup sauerkraut, drained and squeezed dry
- 2 tablespoons butter, melted (or olive oil)
- 1 teaspoon caraway seeds (optional, for extra rye punch)
- Fresh chives or parsley, chopped (optional garnish)
- Toothpicks or 4–6 inch cocktail skewers
Russian (or Thousand Island) Dressing
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon prepared horseradish (more for heat)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely minced shallot (or red onion)
- 1 teaspoon lemon juice or apple cider vinegar
- Pinch of paprika, salt, and pepper to taste
- Optional add-ins: 1 tablespoon finely chopped pickles or relish
Preparation Steps
- Prep the dressing. Stir mayo, ketchup, horseradish, Worcestershire, shallot, lemon juice, and paprika until smooth.
Season with salt and pepper. Chill to thicken while you assemble skewers.
- Toast the rye. Toss bread cubes with melted butter and caraway seeds. Spread on a sheet pan and toast at 375°F (190°C) for 6–8 minutes until lightly crisp but not rock-hard.
Think crunchy edges, soft center.
- Warm the corned beef. Quick sauté or warm in the oven for 2–3 minutes to release aroma and prevent a cold bite. Don’t overcook; it dries fast.
- Dry the sauerkraut. Squeeze it in a paper towel. Moisture is the enemy of crispness.
You want tang, not puddles.
- Cube the Swiss. Aim for bite-size so it doesn’t dominate the skewer. If using slices, fold into small squares.
- Assemble. Skewer in this order: rye cube, corned beef, pinch of sauerkraut, Swiss, then another rye cube for stability. Repeat until you run out or get hungry.
- Optional melt. Return assembled skewers to the warm oven for 2–3 minutes to soften the Swiss slightly.
Watch closely—melted, not mess.
- Garnish and serve. Sprinkle with chopped chives or parsley. Plate with a bowl of Russian dressing for dunking. FYI: a little dip goes a long way.
Storage Made Simple
- Make-ahead: You can toast the rye and mix the dressing up to 24 hours ahead.
Keep bread in an airtight container; refrigerate dressing.
- Short-term storage: Assemble up to 4 hours before serving; hold refrigerated and bring to room temp 15 minutes before guests arrive.
- Reheating: Quick 3–4 minutes in a 350°F (175°C) oven revives texture. Add dressing after reheating, never before.
- Leftovers: Store assembled skewers up to 2 days, tightly covered. Bread softens slightly but still solid with a warm-up.
Why This Recipe Rocks
- All the Reuben vibes without committing to a bulky sandwich.
It’s the flavor-to-bite ratio we all deserve.
- Party-proof. Easy to pass, easy to eat, zero forks, minimal drama.
- Customizable heat and tang. You control the horseradish and sauerkraut levels like a boss.
- Scales effortlessly. Double or triple with no extra headaches—just more skewers.
Nutrition Stats
Per skewer (estimate, depends on size and dip): 90–110 calories, 6–8g fat, 5–7g carbs, 5–7g protein, 250–350mg sodium. Using light mayo or Greek yogurt in the dressing trims fat; reducing cheese or using lower-sodium corned beef helps with salt. Want fewer carbs?
Use thinner rye cubes or a high-fiber rye.
Tips to Prevent Errors
- Squeeze the kraut. Wet sauerkraut = soggy bread. Dry it like you mean it.
- Don’t over-toast. Rye cubes should be crisp, not crouton-hard, or skewering becomes a contact sport.
- Cut everything evenly. Uniform pieces stack and cook better—plus, they look pro.
- Season the dressing well. Taste and adjust salt, pepper, and horseradish. Bland dip, bland skewer.
- Warm briefly, not forever. Cheese needs a gentle soften, not a meltdown.
- Use sturdy skewers. Flimsy toothpicks splinter.
Go for cocktail picks if you can.
Other Versions to Try
- Turkey Reuben (Rachel): Swap corned beef for turkey; use coleslaw instead of sauerkraut.
- Pastrami Power: Sub pastrami for corned beef for smokier depth.
- Low-Carb Reuben Bites: Ditch bread; wrap Swiss and sauerkraut inside a warm corned beef strip, secure with a pick.
- Spicy Reuben: Add hot giardiniera or a few chili flakes to the dressing.
- Gluten-Free: Use GF rye-style bread or toasted GF crackers; check labels on sauces.
- Cast-Iron Crisp: Pan-sear rye cubes in butter for extra crunch and color.
FAQ
Can I use Thousand Island instead of Russian dressing?
Absolutely. Thousand Island is sweeter and creamier; Russian is spicier with horseradish. Both work, and honestly, your guests won’t stage a coup either way.
What’s the best cheese if I don’t have Swiss?
Provolone or Havarti are solid swaps.
They melt nicely and keep the deli vibe, though you’ll miss Swiss’s nutty pop. Add a pinch of caraway to compensate.
How do I keep the bread from falling apart on the skewer?
Toast lightly first and use thicker cubes. Skewer through the crust side when possible—it’s sturdier.
Also, don’t overload with sauerkraut.
Can I serve these cold?
Yes, but they’re better warm. If serving cold, go lighter on sauerkraut moisture and add a touch more dressing for richness.
What if I can’t find rye bread?
Use pumpernickel or a hearty multigrain. Add a pinch of caraway to the butter to mimic rye’s classic flavor.
How far in advance can I assemble for a party?
Assemble up to 4 hours ahead, refrigerate, and warm briefly before serving.
Keep the dressing on the side until the moment of truth.
Chef’s Final Word
Mini Reuben Sandwich Skewers deliver maximum deli energy with minimum effort—AKA the appetizer ROI you’ve been waiting for. Crisp rye, juicy corned beef, tangy kraut, and that punchy dip turn casual hangs into “Whoa, who made these?” moments. Make them once, and IMO, they’ll become your signature party move.
Now go build a tray that vanishes in five minutes flat.
