Best 8 Pastrami Reuben Appetizers Recipes

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Welcome to the ultimate guide to creating the perfect pastrami reuben appetizer! This classic Jewish-American sandwich has been a staple of delis and diners for decades, and now you can bring its iconic flavors into your own home. Whether you're hosting a party, looking for a quick and easy snack, or simply want to satisfy your cravings for pastrami and rye, this article will provide you with all the information you need to make mouthwatering pastrami reuben appetizers that will impress your friends and family.

Let's cook with our recipes!

PASTRAMI REUBEN BREAD BOXES



Pastrami Reuben Bread Boxes image

Who knew you could go deep-dish with a Reuben? All of the classic ingredients get layered in these homemade bread boxes (like bread bowls, but square). And you can easily double the dressing recipe to serve extra on the side for dipping.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 pound thinly sliced pastrami
1 loaf unsliced white bread (preferably Pullman), about 10-inches long
6 tablespoons unsalted butter
Kosher salt
12 slices Swiss cheese
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish, drained
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
Hot sauce, for serving
1 1/2 cups sauerkraut, drained well

Steps:

  • Position an oven rack in the center of the oven and preheat to 375 degrees F.
  • Wrap the sliced pastrami in foil and put on to a baking sheet. Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
  • Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on the same baking sheet as the pastrami and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. The pastrami should be warmed through.
  • Meanwhile, whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce and hot sauce in a small bowl. Season to taste with salt if needed. Set aside.
  • Layer each bread box with 1 1/2 tablespoons of the dressing, a quarter of the pastrami, a quarter of the sauerkraut and top with 2 more slices of cheese. Return to the oven and bake until the cheese melts, about 5 minutes. Drizzle with the remaining dressing. Serve whole or cut in half.

PASTRAMI REUBEN SANDWICH



Pastrami Reuben Sandwich image

The sauce can be doubled if desired, start with 2 tablespoons of relish and keep adding in until you achieve the flavor you like.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons oil (not olive oil)
1 small onion, chopped
1 (16 ounce) can sauerkraut, rinsed and well drained
1 teaspoon caraway seed (optional and to taste)
1/4 cup ketchup
1/4 cup mayonnaise
relish (use as much as desired)
6 pumpernickel bread, rolls (about 6-inches long, can use whole wheat or plain rolls)
1 1/2 lbs sliced pastrami (can use more)
6 slices swiss cheese (can use more)

Steps:

  • Heat oil in a skillet.
  • Add in onion; saute over medium heat until tender (about 7-8 minutes).
  • Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes).
  • Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like).
  • Split the bread rolls (careful not to cut all the way through).
  • Place pastrami down the center, dividing evenly between buns.
  • Top with sauerkraut/onion mixture, then the sauce, then top with cheese.
  • Wrap in foil (leave top open).
  • broil about 8 inches from heat.
  • Heat through and until cheese has melted (about 3 minutes).
  • Serve.

Nutrition Facts : Calories 1768.8, Fat 46.4, SaturatedFat 15.7, Cholesterol 221.4, Sodium 6323.4, Carbohydrate 227.9, Fiber 32.2, Sugar 7.9, Protein 110.2

PASTRAMI REUBEN APPETIZERS



Pastrami Reuben Appetizers image

Make and share this Pastrami Reuben Appetizers recipe from Food.com.

Provided by Ann Marie F

Categories     Lunch/Snacks

Time 15m

Yield 30 appetizers

Number Of Ingredients 5

1 lb sauerkraut
2 tablespoons thousand island dressing
1 package miniature party rye rounds
1/2 lb pastrami
1/4 lb swiss cheese

Steps:

  • Drain sauerkraut, but do not rinse.
  • Combine sauerkraut with thousand island dressing.
  • Place single layer of rye bread on baking sheet.
  • Place 1 tablespoon of sauerkraut mixture in center of each slice.
  • Top with 2 thin slices of pastrami and 1/2 slice of Swiss cheese.
  • Heat under broiler for 5 or more minutes till cheese melts.

PASTRAMI RUEBEN AKA "THE RACHEL"



Pastrami Rueben aka

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups mayonnaise
2/3 cup chili sauce
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon smoked paprika
1 dill pickle, chopped
1 shallot, chopped
Salt and freshly cracked black pepper
1 1/3 cups sauerkraut, squeezed of excess moisture
8 slices marble rye bread
8 slices Swiss
1 pound pastrami, shaved or cut how you like it
Salted butter, softened

Steps:

  • For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
  • For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
  • Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.

REUBEN STROMBOLI



Reuben Stromboli image

I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed
2/3 cup Thousand Island salad dressing, divided
3 tablespoons dill pickle relish
1/2 pound thinly sliced deli corned beef
1/2 pound thinly sliced deli pastrami
4 tablespoons spicy brown mustard
8 slices Swiss or fontina cheese
1-1/2 cups sauerkraut, rinsed and well drained
1 large egg white, lightly beaten
2 teaspoons caraway seeds or sesame seeds

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

Nutrition Facts : Calories 491 calories, Fat 32g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1566mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

REUBEN PINWHEELS



Reuben Pinwheels image

Delicious, pretty appetizer. Perfect for any party. They usually go very quickly too! Serve with Thousand Island dressing or a mustard dip.

Provided by Laura Pitaniello

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h42m

Yield 48

Number Of Ingredients 7

1 tablespoon all-purpose flour
1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) jar Dijon mustard
1 pound sliced pastrami
1 pound sliced Swiss cheese
1 egg, beaten
2 tablespoons caraway seeds, or to taste

Steps:

  • Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
  • Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 6.3 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 0.3 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 241.1 mg, Sugar 0.2 g

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

LATKE REUBENS



Latke Reubens image

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

Provided by Gail Simmons

Categories     Super Bowl     snack     Hors D'Oeuvre     Appetizer     Potato     Beef     Cabbage     Onion     Fry     Poker/Game Night

Yield Makes about 3 dozen

Number Of Ingredients 29

Slaw:
2 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
1 1/2 teaspoons light or dark brown sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups shredded green cabbage (about a quarter of a small head)
1 Granny Smith apple, cut into matchsticks
3/4 cup thinly sliced red onion (about half small onion)
2 celery ribs, thinly sliced
2 tablespoons chopped fresh dill
Dressing:
3/4 cup sour cream
1/4 cup ketchup
1 tablespoon prepared white horseradish
1 teaspoon hot sauce
Latkes:
3 1/2 pounds baking potatoes, peeled and quartered lengthwise
1 large yellow onion, peeled and cut into 8 wedges
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill
1/4 teaspoon baking powder
Kosher salt
Canola oil for frying
To assemble:
1/2 pound thinly sliced pastrami, slices cut in half crosswise
Chopped fresh dill

Steps:

  • Slaw:
  • In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
  • Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
  • Dressing:
  • In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
  • Latkes:
  • Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
  • In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
  • To assemble:
  • Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

Tips:

  • Use high-quality pastrami for the best flavor. Look for pastrami that is well-marbled and has a deep red color.
  • If you don't have a panini press, you can use a grill or a frying pan to cook the sandwiches.
  • To make the sandwiches ahead of time, assemble them and then wrap them tightly in plastic wrap. They can be stored in the refrigerator for up to 2 days.
  • When you're ready to serve, heat the sandwiches in a panini press or on a grill until the cheese is melted and the bread is golden brown.

Conclusion:

Pastrami Reuben appetizers are a delicious and easy-to-make party food. They're perfect for any occasion, from casual get-togethers to holiday parties. With a few simple ingredients and a little bit of time, you can make these tasty treats that will be sure to impress your guests.

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