Mini Reubens Popular in the 1960s Are Back
Mini Reubens are crafted as delightful, bite-sized versions of the classic Reuben sandwich, offering all the iconic flavors in a smaller, appetizer-friendly format.
Originating from a popular sandwich concept, these miniatures are prepared using the same key ingredients: corned beef, Swiss cheese, sauerkraut, and a tangy dressing, typically Thousand Island or Russian. The corned beef is sliced thin and layered onto small pieces of rye bread, often toasted to create a crisp base.
Swiss cheese is melted in these mini sandwiches over the corned beef, allowing each flavor to blend perfectly. Sauerkraut is added to bring a touch of tanginess, balancing the richness of the cheese and the saltiness of the beef.
A small dollop of dressing adds a creamy element that complements the bold flavors. Finally, the assembled mini Reubens are often baked or broiled briefly to achieve a gooey, melty, warm, and inviting texture.
Served hot, mini Reubens are frequently enjoyed at gatherings and praised for their satisfying flavors in smaller portions. The mini Reuben has become a beloved choice for hors d’oeuvres, showcasing the beloved Reuben flavors in every bite.
History of the Reuben Sandwich
The Reuben sandwich, with its savory blend of corned beef, Swiss cheese, sauerkraut, and dressing on rye bread, has a storied history with two main origin stories. One claim attributes the Reuben to Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska, who reportedly created the sandwich in the 1920s for a weekly poker game held at the Blackstone Hotel. Charles Schimmel, the hotel’s owner, was so taken with it that he added it to the menu, and it quickly became a popular item.
The second version credits New York-based Arnold Reuben, owner of Reuben’s Delicatessen, who is said to have invented the sandwich in 1914 to satisfy a hungry actress who requested a hearty meal. He reportedly experimented with rye bread, cheese, and corned beef, which gave birth to what would eventually become the Reuben sandwich.
As for the mini Reuben, the idea of making bite-sized versions likely emerged in the mid-to-late 20th century as part of a larger trend toward bite-sized appetizers, especially for gatherings. Mini Reubens took off as a party snack, with caterers and home cooks finding that shrinking this beloved sandwich offered a convenient, handheld version that retained its original flavors, making it a favorite for cocktail parties and events.
My food related memories of the ’60s also include cocktail parties, where my parents and their friends consumed mysterious drink concoctions with enticing names like “Manhattan” or “Rob Roy.”
I loved these parties because I could sneak in unnoticed and help myself to “pigs in a blanket” or some other form of cocktail frank, deviled eggs, spinach balls, onion dip, stuffed mushrooms, and two of my favorites, which I still serve my baby boomer friends: Asparagus Rolls and Mini-Reubens.
60s Appetizers Mini Reubens
Ingredients
- 1 loaf party rye or loaf of thin rye bread cut into quarters
- Thousand Island dressing
- ½ lb. Corned beef
- 1 can sauerkraut
- ½ pound Swiss cheese
Instructions
- Place rye bread (or quarters) on cookie sheet. Spread a thin layer of Thousand Island dressing on each.
- Add a layer of corned beef, then a teaspoonful of sauerkraut, and top off with a square of Swiss cheese equivalent in size to each piece of bread.
- Bake in a preheated 375°F oven until cheese is melted.
One Response
Thanks so much for sharing! This looks great!