Mini Sausage Rubens

All the flavors of a classic Reuben sandwich shrunk down to bite-sized appetizers on party rye bread. Smoked sausage stands in for the usual corned beef, and it works. The smoky, salty sausage slices pair naturally with tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese.

Butter-toasting the rye bread on both sides first is what keeps these from getting soggy. That crisp base holds up under the wet sauerkraut and dressing without turning to mush during the second bake.

Criss-cross the Swiss cheese strips on top so they melt into a lattice that holds everything together. When the cheese bubbles and browns at the edges, they’re done.

Chef Tips

• Drain the sauerkraut thoroughly. Squeeze it in a clean kitchen towel to remove as much moisture as possible
• Slice the sausage thin so each mini Reuben gets a proportional amount without being too meaty
• Build them right on the baking sheet after the first toast to minimize handling
• Serve immediately while the cheese is still bubbly and stretchy

Variations

• Use deli corned beef or pastrami instead of sausage for a more traditional Reuben flavor
• Swap Thousand Island for Russian dressing or spicy brown mustard
• Try pepper jack cheese instead of Swiss for a spicier version