Pastrami Pickle Bites Story

When I first came up with the idea for Pastrami Pickle Bites, I was thinking about how to capture the bold flavors of a classic Reuben sandwich in one simple, bite-sized snack. I wanted something that could be easily prepared for a party or game day but still felt a little special. The combination of Pastrami Pickle Bites just made sense—savory pastrami, tangy dill pickles, creamy Swiss cheese, and a homemade sauce that pulls everything together. I knew these flavors would make a perfect harmony for any gathering.

Creating the Perfect Appetizer

The first time I made Pastrami Pickle Bites, I was hosting a small dinner with friends. I needed something quick but flavorful. As I laid out the ingredients—crunchy dill pickles, thin slices of pastrami, toasted rye squares, and creamy Swiss cheese—I felt excited about how easy it was going to be. The tang from the pickles balanced the richness of the pastrami and cheese beautifully, and the buttery rye bread brought that perfect crunch.

Sauces and Surprises

I’ve always believed a good sauce makes or breaks an appetizer. For these Pastrami Pickle Bites, I made a quick, zesty sauce with mayo, horseradish, and sauerkraut. It added just the right kick! My friends were instantly curious about what made the sauce so special. After the first bite, they were hooked. They loved the layers of flavor, and I knew I had a winner. Best of all, these little bites were fun and easy to eat.

Pastrami Pickle Bites_ raw — Pastrami Pickle Bites 3

Since then, Pastrami Pickle Bites have become a go-to snack for parties and casual gatherings. They’re always the first thing to disappear from the table, and I’ve gotten so many requests for the recipe. I love how something so simple can bring so much joy. Plus, they’re customizable—you can swap out the bread, cheese, or even the pastrami to suit your guests’ tastes. These bites are not just a crowd-pleaser; they’re a reflection of how easy, delicious food can bring people together.

Chef’s Notes- Pastrami Pickle Bites

Ensure Crisp Bread: When toasting the rye bread squares, be sure to get them golden and crispy on both sides. This adds a satisfying crunch and helps the bread hold up against the juicy pickles.
Prepping in Advance: You can make the sauce a day ahead and store it in the fridge. Just give it a good stir before using.
Butter Control: Adjust the butter quantity while toasting the bread to avoid sogginess. You want the bread to absorb just enough for flavor without becoming too greasy.
Pickle Variety: If you want to experiment with flavors, try using bread-and-butter pickles or spicy pickles to switch things up.
Layering Tip: Be mindful of balancing the pickles and pastrami so one doesn’t overpower the other. The Swiss cheese acts as a mellowing layer, so cut it to the right size for a perfect bite.
Temperature Tip: Serve these bites immediately after assembling to maintain the best texture—crisp bread, cool pickles, and warm, savory pastrami.
Party Prep Hack: Toast the bread and prep the sauce in advance, but assemble everything right before serving to keep things fresh and prevent the bread from getting soggy.

Pastrami Pickle Bites

5.0 from 1 vote

Get ready to wow your guests with these delightful Pastrami Pickle Bites! This easy-to-make appetizer combines the tangy crunch of dill pickles with savory pastrami, creamy Swiss cheese, and a zesty homemade sauce. Perfect for parties, game days, or any casual gathering, these bites are sure to be a hit. Inspired by the flavors of a classic Reuben sandwich, this recipe is a must-try for anyone looking to impress with minimal effort.

Course: Appetizer, SnackCuisine: American, JewishDifficulty: Easy

Servings

bites

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Sauce
1/4 teaspoon sea salt
2 tablespoons tomato concentrate
2 1/2 teaspoons grated horseradish
1/2 teaspoon tamari sauce
1/2 cup creamy mayonnaise
1/4 teaspoon powdered onion
1/4 cup drained fermented cabbage (sauerkraut)
For the Pickle Bites
2 tablespoons unsalted butter, divided
2-3 medium slices seeded rye bread, crusts removed and cut into 18 (1-inch) squares
6 small slices pastrami or corned beef, each cut into thirds (18 strips)
2 slices Swiss cheese, cut into 18 (1-inch) squares
1-2 (32 oz) jars dill pickle slices
Alternative Ingredients:
Sea Salt: Can be replaced with table salt.
Tomato Concentrate: Substitute with ketchup or tomato sauce.
Grated Horseradish: Use wasabi or mustard as an alternative.
Tamari Sauce: Soy sauce can be used instead.
Creamy Mayonnaise: Greek yogurt or sour cream can be used.
Powdered Onion: Replace with finely minced fresh onion.
Fermented Cabbage Sauerkraut: Kimchi can be used for a spicier kick.
Seeded Rye Bread: Whole wheat or sourdough bread can be substituted.
Pastrami or Corned Beef: Turkey or ham slices can be used.
Swiss Cheese: Cheddar or provolone can be used.

Directions

Prepare the Sauce – In a mixing bowl, combine sea salt, tomato concentrate, grated horseradish, tamari sauce, creamy mayonnaise, and powdered onion. Mix well until smooth. Fold in the drained fermented cabbage (sauerkraut). Set aside.
Toast the Bread – Remove the crusts from the rye bread and cut into 1-inch squares. Heat 1 tablespoon of unsalted butter in a nonstick pan over medium heat. Add the bread squares and toast until golden brown on both sides, about 2 minutes per side. Add more butter as needed.
Assemble the Bites – Cut Swiss cheese into squares matching the size of the toasted bread pieces. On a serving platter, place a dill pickle slice as the base. Top with a strip of pastrami or corned beef, a piece of toasted bread, a square of Swiss cheese, a dollop of the prepared sauce, and another dill pickle slice on top. Secure each stack with a toothpick.
Serve Immediately – Arrange the assembled Pastrami Pickle Bites on a platter and serve immediately for best taste and texture.