Growing up my family we all loved dill pickles, but I was particularly known for my fondness for them. It was a running joke in my family, to the point that as a child I presided over the opening of new jars of dill pickle spears as a mayor might attend a new building or facility opening in their city. And if there was ever a spare spear when we ate out I was the one eyeing it the whole meal until the owner relinquished it to my hot little hands. I know I’m not the only one as there are restaurants that now serve sandwiches on big pickles instead of on bread!
Long story short I love dill pickles and if you do, too, then you might be interested to try these Reuben pickle bites. They’re lower in carbs than regular sandwiches and have that tangy flavor of pickle in more abundance than a typical Reuben sandwich does.
There’s a bit of tang from the 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 these photos I had unintentionally bought the “slider” dill pickle slices, which are sort of oblong since they’re cut on an angle. I ended up cutting many of them in half so they wold be the right size for the toppings. So if you’ve gotten the same kind- have no fear- they will work!
These little bites are great for parties and all kinds of gatherings. Best of all they really hit the spot with us pickle lovers!
Yield(s): Makes 18 pickle bites
30m prep time
4m cook time
73 calories
