One of the foods that sticks out from my trips to New York is the classic New York style Deli Reuben. Piled high on the two biggest slices of Rye Bread you’ll ever see is a tower of Corned Beef, Swiss Cheese slices, Sauerkraut, and creamy Thousand Island Dressing. If you’re in the right place, they’ll smear real Horseradish all over your bread. I grew up on spicy Horseradish, and there’s nothing like Horseradish on a sandwich. In my opinion, if your nose doesn’t burn or you eyes aren’t watering, there’s not enough Horseradish. These sandwiches were always a necessity to any trip to NY but they’re naturally messy and way too big to try and serve in a party setting. So in keeping with the Super Bowl theme of sharing foods from the participating teams cities, today we explore a downsized, meatless version of the famous NY favorite.
I give you, Mini Meatless Reubens! With prepared Horseradish Sauce.
To make these appetizer sized Reubens for your Super Bowl party, you’ll need:
10 Mini Cocktail Rye Bread
1/2 Cup Shredded Swiss Cheese
1 small Can (or bag) Sauerkraut, drained and rinsed
3 T of your favorite Thousand Island Dressing (I like to a reduced fat version)
*Depending on how many guests you will be serving, you may used your entire loaf of bread or more than one can of Sauerkraut. When I made this for my husband and I, I used 10 slices of mini rye, and a small can of Sauerkraut. My amounts of dressing and cheese are based on that. In all honesty, you may want to add more cheese or less dressing, depending on your personal tastes. You can use the amounts in the recipe as a guideline, or do what I do; start with a little, taste, add more, taste, etc.
To make the Horseradish Dressing, you’ll need:
2 T of Fat Free Sour Cream
1 T of Plain Greek Yogurt
2 T of Horseradish
1 T of Apple Cider Vinegar
Now it’s time to get cooking!
1. Drain and lightly rinse your Sauerkraut. I used my Tofu Xpress which took about 1 minute to drain all of the excess liquid out. You can squeeze it by hand but the Tofu Xpress works wonders. You don’t want soggy sandwiches!
2. Combine the Sauerkraut, Thousand Island Dressing, and Swiss in a mixing bowl. Combining the cheese and dressing into the Sauerkraut keeps everything from oozing off of your bread and evens out the flavors.
3. Arrange your Mini Rye on a baking sheet. Lightly spray or butter one side so they will not stick to your pan.
Now it is time to make the Horseradish Sauce so we can start building our Mini Reubens!
4. Measure out all of your ingredients for the sauce and pour into a mixing bowl. Whisk all of the ingredients together. Taste. You may want to add more Horseradish for more of a kick, or another splash of vinegar for a thinner sauce. And your sauce is complete! Easy, right?
5. Begin building your Mini Reubens. Place a dollop of sauce on each piece of bread. Take a spoonful of Sauerkraut mixture and drop onto the bread, spreading over your sauce. You want enough of the mixture to just cover the bread.
6. Place in your oven at 400 Degrees for about 10 minutes. For a nice crisp to the top of your Mini Reubens, place under the broiler right before you take your minis out of the oven. I left mine under the broiler for about 2 minutes. And there you have it! A two bite sized finger sandwich modeled after a NY favorite. Serve these with dill pickles, or more horseradish sauce on the side for dipping.
I served mine for dinner that night along side some broccoli and canned beets I marinaded in some vinegar with onions. I love beets, but usually buy them plain with no salt added so I can adjust my flavors to my taste.