Mini Reuben Toasts Recipe
Emily Caruso | Jelly ToastMini Reuben Toasts are a quintessential appetizer for St. Patrick's Day. Your friends will love them.
I have a major weakness for mini food, which actually comes in handy when trying to come up with great appetizer ideas. I love taking some of my favorite foods and just turn them into smaller versions of themselves.
The miniaturizing makes them perfect for a party and a crowd.
Do you usually have a party for St. Patrick’s Day? In all honesty, we don’t do anything big, like getting together with friends, especially when St. Patrick’s Day lands on a weeknight like this year. Between school and swim lessons, I just don’t have the energy to plan a big shindig.
But, and this is a big but, I LOVE making Irish inspired food for my family on and around St. Patrick’s Day - even if it’s just the four of us.
Some years I’ve made a big batch of Guinness Irish Beef Stew or a classic corned beef and cabbage dinner. But often, I like to mix up some classic flavors and turn our dinner into a little tasting experience.
I’ll make some Irish beef and vegetable hand pies or some of these mini Reuben toasts. Some of these smaller portions paired with a salad work equally well for a main course as they do for appetizers.
Now, Reuben sandwiches have always been a favorite of mine. I can hardly l resist one when it’s on a menu at a restaurant.
I think it’s something about the fatty corned beef and cheese paired with the tangy sauerkraut. I cannot resist.
These mini Reuben toasts are simply small open faced Reuben sandwiches and so easy to make. You can make a big batch in about 15 minutes, which in my mind is the perfect kind of party food.
Pair them with a nice Irish beer (or root beer for the kiddos) and you can have a great little St. Patrick’s Day party in the comfort of your own home.
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Mini Reuben Toasts Recipe
Ingredients
- 24 slices Party Rye Bread
- 1/2 cup Thousand Island Dressing
- 15 ounces Sauerkraut, Drained
- 1/2 pound Corned Beef, Sliced thin
- 1/4 pound Lacy Swiss Cheese
Directions
- Preheat broiler to high. Place party rye bread on a rimmed baking sheet. Broil for about 1 minute or until toasted. Flip bread and toast the second side.
- Spread each piece of toast with 1 teaspoon of Thousand Island Dressing.
- Top each toast with 1 tablespoon of sauerkraut, 1 slice of corned beef and a small slice of Swiss cheese.
- Place baking sheet back under the broiler and broil until cheese is bubbly and golden. Serve toasts hot.
Notes
- Be sure to toast both sides of the bread. This sounds like a trivial step, but it’s important in how the bread holds up to all of the toppings.
- Drain your sauerkraut as much as possible! Really get rid of as much moisture as you can to ensure that the little toasts don’t get soggy.
- Use a great quality Swiss cheese. I like a lacy Swiss for this, with it’s tiny little holes it gives you a nice even layer of cheese over the top of each toast.
- Published:
- Modified:
- Author:
- Emily Caruso
- Cooking Method:
- Baked
- Category:
- Snacks
- Tags:
- Appetizers, Snacks, St. Patrick's Day, Easy, Baked, Beef, Cheese, Dressings, Party Food
- Related Recipes:
- Appetizer Recipes, Snack Recipes, St. Patrick's Day Recipes, Easy Recipes, Baked Recipes, Beef Recipes, Cheese Recipes, Dressing Recipes, Party Food Recipes
- Recipe Yields:
- 24 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Emily Caruso
Recipe Yields: 24 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Nutrition Facts
Amount Per Serving