Best 8 Mini Reuben Cups Recipes

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Bite-sized and bursting with flavor, mini Reuben cups are a delightful appetizer or snack that will surely impress your guests. Featuring all the classic Reuben sandwich ingredients, these savory cups are made with crispy wonton wrappers, tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a flavorful Thousand Island dressing. Whether you're hosting a party or looking for an easy and delicious weeknight treat, these mini Reuben cups are sure to be a hit. So, gather your ingredients and get ready to embark on a culinary journey that combines convenience, taste, and a touch of indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

MINI REUBEN CUPS



Mini Reuben Cups image

Treat your company to this fun, simple nibble. The prebaked wonton wrappers hold all the savory flavors of a reuben sandwich.-Grace Neltner, Lakeside Park, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

24 wonton wrappers
3 packages (2 ounces each) thinly sliced deli corned beef, chopped
1/3 cup sauerkraut, rinsed and well drained
1/3 cup Thousand Island salad dressing
2/3 cup shredded Swiss cheese

Steps:

  • Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 6-7 minutes or until lightly browned. , Meanwhile, in a small bowl, combine the corned beef, sauerkraut and dressing. Spoon into wonton cups. Sprinkle with cheese., Bake for 8-10 minutes or until filling is heated through. Serve warm.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

MINI CUBAN REUBENS WITH PULLED PORK AND ORANGE MAYO



Mini Cuban Reubens with Pulled Pork and Orange Mayo image

One of the first grilled cheeses I ever made at The Foundry on Melrose, these bite-sized sammies from The Great Grilled Cheese Book are an homage to my dearest friend and chef Alfonso Ramirez. Just like when we get together, these bad boys are trouble.

Provided by Eric Greenspan

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 16

2 pounds pork butt, cut into fist-size chunks
Kosher salt
1/2 cup garlic cloves
2 cups fresh orange juice
1/2 orange, peels only
1 head red cabbage, cored and shredded
2 cups red wine vinegar
1 cup orange juice
1/2 cup honey
1/4 cup kosher salt
1/2 cup mayonnaise
1/2 cup Dijon mustard
8 slices rye bread
12 ounces Gruyere cheese, grated
16 dill pickle chips
4 tablespoons unsalted butter for finishing

Steps:

  • For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes.
  • When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate.
  • Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo.
  • When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat.
  • For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed.
  • For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed.
  • Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices.
  • Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
  • Cut the sandwiches in quarters, plate, and serve.

MINI REUBEN MEATLOAVES



Mini Reuben Meatloaves image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces deli-sliced corned beef
1 slice rye bread, cut into cubes
1 pound ground beef
1 large egg
1/4 cup milk
1/2 onion, grated on the large holes of a box grater
1 1/4 cups shredded Swiss cheese (about 5 ounces)
Kosher salt and freshly ground pepper
1 cup drained sauerkraut
Russian or Thousand Island dressing, for topping
Chopped fresh parsley, for topping
Potato chips and pickles, for serving

Steps:

  • Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
  • Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
  • Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

MINI REUBENS



Mini Reubens image

These are appetizers, very easy and very good!

Provided by MRSCANUCK

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 20m

Yield 16

Number Of Ingredients 5

1 (1 pound) loaf cocktail rye bread
1 cup thousand island dressing
1 ½ pounds deli sliced corned beef
1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swiss cheese

Steps:

  • Preheat the oven's broiler.
  • 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.
  • Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.9 g, Cholesterol 58.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 994 mg, Sugar 4 g

MINI REUBEN CASSEROLES



Mini Reuben Casseroles image

These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
2 cups cubed cooked beef roast
1 can (14 ounces) sauerkraut, rinsed and well drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups shredded Swiss cheese, divided
1/3 cup 2% milk
1/2 cup Thousand Island salad dressing
2 slices rye bread, cubed
1 tablespoon butter, melted
1/2 teaspoon onion powder

Steps:

  • Preheat oven to 350°. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 650 calories, Fat 41g fat (15g saturated fat), Cholesterol 130mg cholesterol, Sodium 1782mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.

MINI-REUBEN APPETIZERS



Mini-Reuben Appetizers image

These are great little appetizers and so easy to make. Prepare in advance and pop in the oven just before serving.

Provided by Galley Wench

Categories     Cheese

Time 20m

Yield 24 pieces

Number Of Ingredients 5

1 loaf rye cocktail bread
1 (16 ounce) can sauerkraut
1/2 lb corned beef, sliced very thin and quartered
1/2 lb swiss cheese, sliced and quartered
thousand island dressing

Steps:

  • Drain sauerkraut.
  • Place coctail ryes on cookie sheet in single layer.
  • Carefully place corn beef on each slice of rye.
  • Add 1 tablespoon saurerkraut on top of corn beef.
  • Squeeze a dash of thousand island dressing on top of saurkraut.
  • Top with swiss cheese.
  • Preheat oven to 350 degrees.
  • Just before serving slide cookie sheet into oven for 5-8 minutes -- just until cheese has melted.

TRADITIONAL REUBEN CASSEROLE



Traditional Reuben Casserole image

This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!

Provided by AVEYED

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups thousand island dressing
1 cup sour cream
1 tablespoon minced onion
6 slices dark rye bread, cubed
6 slices light rye bread, cubed
1 pound sauerkraut, drained
1 ½ pounds corn beef, cut into bite-size pieces
2 ½ cups shredded Swiss cheese
¼ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a bowl, mix the thousand island dressing, sour cream, and onion.
  • Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
  • Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 28.2 g, Cholesterol 114.6 mg, Fat 44.2 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 18 g, Sodium 1545 mg, Sugar 9 g

MINI-REUBENS



Mini-Reubens image

This is based on a recipe from Eating Well magazine, Sept/Oct 1995. I think these are great. The intro says, "Last spring, I was asked by the Good Morning America producers to create a menu for people to enjoy while watching the Academy Awards. This recipe was inspired by a scene in the Oscar-nominated film Quiz Show. Now that fall is here, serve these mini-sandwiches during the half-time show on football Sundays, or rent the movie, make full-sized sandwiches and have a relaxing Friday night."

Provided by mersaydees

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

2 tablespoons reduced-fat mayonnaise (I don't use reduced-fat products)
4 teaspoons Dijon mustard
1 pinch cayenne
2 loaves pumpernickel cocktail bread (8 ounces each, about 44 slices) or 2 loaves rye cocktail bread (8 ounces each, about 44 slices)
1 cup Fontina cheese (4 ounces) or 1 cup swiss cheese, grated (4 ounces)
6 ounces turkey pastrami, very thinly sliced
fresh ground black pepper
1 cup sauerkraut, drained, rinsed and squeezed dry
2 teaspoons vegetable oil, preferably canola oil

Steps:

  • In a small bowl, stir together mayonnaise, mustard and ground red pepper.
  • Spread the mayonnaise mixture over the bread slices.
  • Sprinkle half of the cheese over half of the bread slices.
  • Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
  • Firmly place the remaining bread slices on top.
  • In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
  • Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
  • Add additional oil to pan as needed.
  • Cut each sandwich into 2 triangles and serve warm.

Nutrition Facts : Calories 71, Fat 5.1, SaturatedFat 2.1, Cholesterol 21, Sodium 329, Carbohydrate 1.5, Fiber 0.4, Sugar 1, Protein 4.8

Tips:

  • For a crispier Reuben cup, use day-old bread.
  • If you don't have Thousand Island dressing, you can make your own by mixing together mayonnaise, ketchup, relish, and a dash of Worcestershire sauce.
  • To make the cups ahead of time, assemble them and then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours before baking.
  • You can also make these cups in a muffin tin. Just grease the muffin cups and follow the same instructions as for the ramekins.
  • Serve the cups warm with your favorite dipping sauce.

Conclusion:

Mini Reuben cups are a delicious and easy-to-make appetizer that is perfect for any occasion. They are crispy, cheesy, and filled with all the classic Reuben flavors. Plus, they are fun to eat! So next time you are looking for a new appetizer to try, give these mini Reuben cups a try. You won't be disappointed.

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