Reuben pickle bites 

There’s a bit of tang from the AA homemade Reuben sauce as well, which uses some sauerkraut in the mix instead of as a topping.

In the center of these little bites is some cubed and fried jewish rye bread, some pastrami, and some Swiss cheese. I like to put these together with the festive party toothpicks but you can use the plastic reusable ones or the bamboo ones.

For the sauce:

• 1/4 teaspoon kosher salt
• 2 tablespoons tomato paste
• 2 1/2 teaspoons prepared horseradish
• 1/2 teaspoon soy sauce
• 1/2 cup mayonnaise
• 1/4 teaspoon onion powder
• 1/4 cup sauerkraut, drained

For the pickles bites:

• 2 tablespoons butter, divided
• 2-3 medium slices jewish rye bread, crusts trimmed, cut into 18 (1-inch) pieces
• 6 small slices pastrami or corned beef, cut into thirds (18 strips)
• 2 slices Swiss cheese, cut into 18 (1-inch) pieces
• 1-2 (32 oz) jars dill pickle chips

Getting Ready To make the sauce, whisk together the salt, mayonnaise, tomato paste, horseradish, soy sauce, and onion powder. Add the sauerkraut and fold. Put aside. Remove the bread’s crust. Cut bread into 1-inch pieces. In a skillet over medium heat, melt 1 tablespoon of butter. Cook the bread slices in the pan until they are toasted, then turn them over and continue. If necessary, add extra butter. To fit the toasted bread pieces, cut the cheese into squares. Put a chip of dill pickle on the platter when it’s time to assemble. Add more sauce, another pickle, a bit of cheese, a piece of toasted bread, and a little pastrami on top. To ensure that the pickle sandwiches stay together, insert a toothpick into each one. Continue with the remaining ingredients. Serve right away and savor!