Nutrition per serving may change if servings are adjusted.
2½ tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon prepared horseradish
½ teaspoon Worcestershire sauce
¼ teaspoon onion powder
1-2 dashes hot sauce, such as Tabasco
2 tablespoons butter
2 medium slices rye bread, crusts trimmed, cut into 18 (1-inch) pieces
6 small slices pastrami or corned beef, cut into thirds (18 strips)
2 slices Swiss cheese, cut into 18 (1-inch) pieces
36 sliced kosher dill pickle rounds
Combine mayonnaise, ketchup, horseradish, Worcestershire, onion powder and hot sauce in a small bowl.
Heat butter in a large skillet over medium-high heat until melted. Add bread and cook, flipping once, until golden brown and crispy on both sides, 1 to 2 minutes per side.
To assemble bites: Onto each of 18 toothpicks, thread a pickle slice, a folded piece of pastrami (or corned beef), a piece of the bread and a piece of cheese. Add ½ teaspoon of the mayonnaise mixture and finish the skewer with another pickle slice.
To make ahead: Refrigerate dressing (Step 1) for up to 3 days.
51 calories;4 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 2 g protein; 6 mcg folate; 9 mg cholesterol; 1 g sugars; 0 g added sugars; 86 IU vitamin A; 0 mg vitamin C; 30 mg calcium; 0 mg iron; 193 mg sodium; 36 mg potassium