Reuben Mini Bagels

Reuben Mini Bagels from Very Culinary

by Amy on January 9, 2014 · 10 comments

Say what? You want me to eat what? With what? Ssssshhh! Trust me! These were AWESOME.

I’ve been known to put pastrami and swiss, with dill pickles (of course!) and Caesar dressing, on pizza. So I knew I would love these, but I sort of get why some people might think it’s a weird combo. #notreally #idonotunderstandatall 

Reuben Mini Bagels from Very Culinary

Who knows why it all works (oh, that’s right – because these ingredients on their own are delicious. So put together, it’s all the restraint you can muster up to not shovel them into your face without any regard for manners.)


Paul and I wanted to eat like 1,047 of these. You will, too.

Reuben Mini Bagels
Makes 16
Prep time: 15 minutes
Cook time: 5 minutes

• 1/2 cup Thousand Island salad dressing
• 8 mini bagels, halved
• 3 large dill pickles, sliced into thin rounds
• 1/2 pound thinly sliced deli corned beef
• 4 slices square swiss cheese, quartered

Preheat broiler; place rack 6 inches from heat.

Spread some salad dressing on each bagel half. Top with 2-3 pickle slices, a little corned beef, and a piece of swiss. Place on a baking sheet and under the broiler for about 3-4 minutes or until cheese is melted and bubbly. (Keep an eye on them so they don’t burn.) Serve immediately and enjoy!

(adapted from Taste of Home)

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{ 10 comments… read them below or add one }

Stephanie January 18, 2014 at 3:52 pm

I don’t think this is weird at all. In fact, it sounds delicious! This would totally be a perfect finger food for Super Bowl or the like. One I think I will keep tucked away for just that! :)


Mom January 10, 2014 at 5:00 pm

UGH!!! I’m only willing to try one because your other combinations have been so good.


Tina @ Tina's Chic Corner January 10, 2014 at 8:37 am

These are so adorable! They make for a perfect appetizer…I’m already gathering my list for superbowl party. Love these. :)


Dani H January 10, 2014 at 12:15 am

These sound scrumptious! (But seriously, Amy ~ on pizza?)


Joanne January 9, 2014 at 7:15 pm

This is like…NYC food on a bagel…which is also NYC food. I LOVE IT.


Happy Valley Chow January 9, 2014 at 3:31 pm

Those look sooo awesome! Definitely bookmarking and making these sometime :)


Ray January 9, 2014 at 12:35 pm

Uh, you’ve forgotten a very important part of a Reuben.

Wo ist der Sauerkraut?


Amy @Very Culinary January 9, 2014 at 1:27 pm

1) I didn’t want to buy a huge jar (which is the only way I’ve ever seen it available), since I would have too much left…and 2) Paul hates it, which means I would have WAY too much left.

But you could add it! That would make a nice addition :)


Rachel January 9, 2014 at 10:10 am

I think that’s going to be my next panini, with sliced sourdough in place of bagels. 0_____________0


Amy @Very Culinary January 9, 2014 at 10:56 am

Oh, most definitely – that would be fantastic! Although, I would do rye bread :)


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