Stackable Reuben Bites with Dijon Caraway Butter
A Lucky Tasting Treat
Stackable Reuben Bites with Dijon Caraway Butter are a fun, party ready twist on the classic deli sandwich, featuring crispy rye sandwiches layered with sliced corned beef, Swiss cheese, sauerkraut, and Thousand Island. These are cut into bite size stacks, brushed with a buttery Dijon caraway glaze, and baked until warm, melty, and perfect for dipping.
For St. Patrick’s Day I was craving the flavors of a classic Reuben but I did not feel like cooking an entire corned beef dinner. These Stackable Reuben Bites with Dijon Caraway Butter ended up being the perfect little compromise.
They are a fun appetizer for a St. Patrick’s Day gathering. They also make a really nice little side sandwich to serve with a cozy bowl of potato soup .
This is perfect if you want those festive flavors without making the whole holiday meal
Cool Your Jets, Or Your Corned Beef
One little trick that really helps these turn out perfectly is letting the sandwiches cool on a rack before cutting them. The first time I made these I set the toasted sandwiches directly on a cutting board and the bottoms softened from the trapped heat and steam, which made them a little soggy.
Letting them rest on a rack allows air to circulate around the bread so the bottoms stay nice and crisp. It is a simple step but it makes a big difference, and it is definitely a mistake I will not make again.
Buddig Or Budding?
Carl Buddig corned beef is what I used for this recipe because it is easy to find and already thin sliced. This makes these little sandwiches quick to assemble.
You can usually find it in the refrigerated lunch meat section at most grocery stores like Jewel-Osco, Walmart, Aldi, and many neighborhood markets. The brand has actually been around since 1943 and is still a family owned company that makes convenient sliced deli meats that generations of people grew up eating.
I also recently realized something funny while making this recipe. I always thought the brand name was pronounced “Budding” like a flower bud, but it is actually “Budding,” which I had apparently been saying wrong for years [EDITOR ANDREW ADDS: I don’t hear an “n”, I think you’re OK].
Maybe Double The Butter
The Dijon Caraway Butter brings all the flavors of these little sandwiches together. The butter melts into the toasted rye bread and adds richness.
The caraway seeds give that classic earthy rye flavor you expect in a deli style sandwich. The Dijon mustard adds a tangy kick while the small amount of brown sugar balances everything with just a hint of sweetness.
As the bites bake, the butter soaks into the bread and lightly caramelizes on the edges. This gives the Stackable Reuben Bites a warm, savory deli flavor in every bite.
If you make a double batch of the butter mixture, it is also really good tossed with baby red potatoes. The Dijon and caraway pair beautifully with roasted potatoes and give them that same deli inspired flavor.
It is an easy way to turn this appetizer into more of a full St. Patrick’s Day style meal.
Stackable Reuben Bites with Dijon Caraway Butter
These Stackable Reuben Bites with Dijon Caraway Butter are crispy rye sandwich squares layered with corned beef, Swiss cheese, sauerkraut, and Shamrock Ranch, then brushed with a buttery Dijon caraway glaze and baked until warm and melty. They make the perfect St. Patrick’s Day appetizer and can be served with extra Shamrock Ranch or classic Thousand Island dressing for dipping
Ingredients
- 8 slices rye bread
- Mayonnaise, for spreading on bread
- Thousand Island dressing
- 1 pound thin sliced corned beef (such as Carl Buddig)
- 8 slices Swiss cheese
- 8 tablespoons drained sauerkraut
- 2 tablespoons butter, for toasting sandwiches
- 4 tablespoons butter
- 2 teaspoons caraway seeds
- ½ tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1/2 tablespoon of horseradish (or to taste)
Instructions
- Preheat oven to 375 degrees.
- Spread a light layer of Thousand Island on one slice of rye bread. Add about 1 tablespoon of well drained sauerkraut.
- Layer the corned beef over the sauerkraut and top with a slice of Swiss cheese.
- Place the second slice of bread on top to close the sandwich. Lightly spread mayonnaise on both outer sides of the bread.
- Heat 2 tablespoons of butter in a skillet over medium heat. Toast the sandwiches until both sides are golden brown and crispy and the cheese begins to melt.
- Transfer the sandwiches to a rack and allow them to cool slightly so they stay crisp and do not become soggy.
- Cut each sandwich into 9 even squares.
- Stack two squares together and secure with a wooden toothpick. Arrange the stacked bites on a baking sheet or in a casserole dish.
- To make the Dijon Caraway Butter, in the same skillet used to toast the sandwiches, melt 4 tablespoons of butter. Add the caraway seeds and allow them to toast for about 1 minute until fragrant.
- Whisk in the brown sugar, horseradish and Dijon mustard. Let the mixture simmer while whisking until slightly thickened and glossy.
- Brush the Dijon caraway butter generously over the stacked sandwich bites.
- Bake for 12 to 15 minutes until heated through and lightly crisp on the edges.
- Serve warm with extra Thousand Island dressing for dipping.