Mini Reubens Recipe -
Mini Reubens Recipe
  • READY IN 20 mins

Mini Reubens

Recipe by  

"These are appetizers, very easy and very good!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Preheat the oven's broiler.
  2. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
  3. Broil for 3 to 5 minutes, until cheese is melted. Serve warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2005

These were a huge hit! I'm too lazy to stack everything up, so I just mixed all of the ingredients together (except the bread), using diced corned beef and shredded cheese. Then I dropped a tablespoon or so on each slice of bread and broiled. Easy and delicious! They also tasted good at room temperature, so you can make them ahead if you want.

Most Helpful Critical Review
Dec 23, 2011

I thought these were very salty, and would not make them again. I am not a big fan of Ruebens, so I gave it an extra star to be fair.

Aug 27, 2007

We thougt these were pretty good. Next time I will toast the mini rye bread first as it was a little soggy. With that in mind we will make these again

Mar 15, 2006

I love the classic Reuben sandwich, but these appetizers are even better! Since they have less bread, you can taste the other flavors better, and they are healthier since they are broiled rather than grilled with lots of butter. You can serve them anywhere from a Super Bowl party to a shower (although I would recommend eating with utensils at the latter since the sandwiches can get messy).

Dec 30, 2010

I have been making these for years, and usually I by the cheap corned beef (Budding brand) and use siccors to 'shred'. the beef. I also use some shredded swiss cheese. I mix the beef, cheese and kraut together - adding enough dressing to make it creamy. Then I scoop a tablespoon full onto the mini rye slices and top with a small square fo swiss cheese... and bake! SOOOO GOOD!

Feb 05, 2008

I make these, but not open faced. I use a small amount of yellow mustard in place of the Thousand Island,serving the Thousand Island on the side. I lightly butter the top and bottom of the rye bread and place butter side down on a cookie sheet, cover with foil and heat in a 350° oven until heated through. They turn out like grilled reuben sandwiches

Nov 18, 2009

We have made these several times and they are ALWAYS a huge hit. Tips: Toast the bread a bit first or they can get soggy. Also, I think using thinly shaved corned beef makes them easier to assemble. If the meat is too think it doesn't want to stay folded. (I guess you could just cut it into little pieces and stack them up but then that adds another prep step.) The biggest problem with them is if you make a ton of them you need a really LARGE tray for transporting them. They don't do well stacked on top of each other.

Aug 30, 2008

I loved these. The only thing is, I use my favorite reuben dressing, which is 1/2 thousand island and 1/2 russian dressing. Tangy and zippy. It's perfect!


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 994 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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