Ingredients
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
Directions
1
Whisk together salt, tomato paste, horseradish, soy sauce, mayonnaise, and onion powder for sauce. Fold in sauerkraut. Set aside.
2
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.
3
Cut cheese into squares to match the size of toasted bread pieces.
4
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!