Mini Reuben's Recipe

1. In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, Dijon mustard, white wine vinegar, paprika, salt, and black pepper until smooth and well combined. Adjust seasoning to taste. Refrigerate while assembling sandwiches; makes about 3/4 cup.

2. Prepare sauerkraut

Place sauerkraut in a fine mesh strainer and press or squeeze to remove excess liquid. If sauerkraut is very wet, blot with paper towels and coarsely chop so it fits neatly on sandwich halves.

3. Lay out 6 slices of rye bread. Spread about 1 teaspoon of the Thousand Island dressing evenly over each slice (reserve remaining dressing for serving).

4. Top each dressed slice with approximately 2 tablespoons (about 2 oz) of corned beef, folded or layered to create an even mini heap.

5. Divide drained sauerkraut evenly among the 6 sandwiches (about 2 tablespoons each). Place one Swiss cheese slice over the sauerkraut on each sandwich.

6. Cover each with remaining 6 slices of rye to form 6 mini sandwiches. Press gently to compact.

7. Insert a toothpick or small skewer through each sandwich to hold together.

8. Heat a large skillet or griddle over medium-low to medium heat. Add 1/2 tablespoon of softened butter and 1 teaspoon neutral oil (oil reduces butter burning) and swirl to coat surface.

9. Butter the top of each sandwich lightly with remaining softened butter (about 1/2 tablespoon per sandwich total between both sides). Place sandwiches buttered-side down in the hot skillet. Immediately butter the exposed top side of each sandwich.

10. Cook for 2–3 minutes on the first side until golden-brown and the cheese begins to melt. Reduce heat if browning too quickly. Flip carefully and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Press gently with a spatula to encourage melting.

11. If cooking in batches, keep finished sandwiches warm on a baking sheet in a 200°F (95°C) oven.

12. Remove toothpicks, or leave them in for easier handling if serving as hors d'oeuvres. Cut each mini sandwich diagonally into two halves if you prefer smaller bite-size pieces (optional).

13. Arrange on a platter. Spoon additional Thousand Island dressing into a small bowl for dipping alongside. Sprinkle chopped parsley over the platter for color, if using.

14. Serve warm. Each mini sandwich is best eaten within 20 minutes of grilling for optimal texture.