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
Preparation
Whisk together salt, tomato paste, horseradish, soy sauce, mayonnaise, and onion powder for sauce. Fold in sauerkraut. Set aside.
Trim crust from bread. Slice bread into 1” squares. Melt 1 tablespoon butter in skillet over medium heat. Add bread pieces to pan and cook until toasted then flip and repeat. Add more butter as needed.
Cut cheese into squares to match the size of toasted bread pieces.
When ready to assemble place a dill pickle chip on platter. Top with a little pastrami, a piece of toasted bread, a piece of cheese, some sauce, and another pickle. Insert toothpick in each pickle sandwich to make sure they hold together. Repeat for remaining ingredients. Serve immediately and enjoy!
