makes 24 mini-reubens
  • ¼ cup mayonnaise
  • 4 Tbs ketchup
  • 1 tsp caraway seed
  • ½ can sauerkraut, drained and chopped
  • 1 pound shaved pastrami
  • ½ pound swiss cheese, medium slices
  • 1 loaf cocktail pumpernickel bread (such as Rubschlager - 1 pound)
  • butter
  1. Heat large griddle or skillet to medium high.
  2. Mix mayonnaise, ketchup, caraway seed and sauerkraut together in small bowl.
  3. Cut or tear cheese slices to fit bread slices.
  4. Spread 24 slices of the bread with the sauerkraut mixture. Add shaved pastrami and cheese slices. Top with remaining bread slices. Butter both sides of sandwiches, if desired.
  5. Place sandwiches on griddle or in skillet, until brown, about 1 minute. Turn and brown on other side. Serve immediately, or move to cooling rack to cool completely.
  6. If making ahead: Cool completely. Place sandwiches in single layer in Ziploc bags. Freeze until ready to use. Reheat on a cookie sheet at 350 for about 20 minutes or until heated through.
Recipe by Raisin & Fig at