Recipe Image

Reuben Pickle Bites

  • 5 m
  • 15 m
Hilary Meyer
“This pickle-on-a-stick appetizer has all the flavors of a classic Reuben sandwich in one small bite. Watch this crowd-pleasing no-cook appetizer disappear in a snap at a party, game-watch or tailgate.”


    • 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


  • 1 Combine mayonnaise, ketchup, horseradish, Worcestershire, onion powder and hot sauce in a small bowl.
  • 2 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.
  • 3 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.
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