Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 30 pieces
Indulge in these delightful Reuben Pucks with Horseradish Cheese, an elegant yet simple spread that’s perfect for a casual brunch or a quick lunch. These savory bites combine the classic flavors of a Reuben sandwich into bite-sized delights, ideal for sharing at any gathering.
Ingredients:
- 1 cup sauerkraut, drained
- 1 cup light cream cheese
- 6 tablespoons sour cream
- 1/4 cup horseradish
- 1/4 teaspoon freshly ground black pepper
- 30 pumpernickel bread rounds
- 2 ounces pastrami, sliced thin
Instructions:
-
Prepare the Horseradish Cream Cheese:
In a medium-sized bowl, blend the light cream cheese with the sour cream until the mixture is smooth and well combined. Stir in the horseradish and freshly ground black pepper. This flavorful cream cheese mixture can be made ahead of time and stored in the refrigerator for up to 2 days. -
Assemble the Reuben Pucks:
Spread a generous layer of the horseradish cream cheese mixture over each pumpernickel bread round. Top each round with a teaspoonful of drained sauerkraut. -
Add the Pastrami:
Shape the pastrami slices into small rosettes and place one on top of the sauerkraut on each pumpernickel round. -
Arrange and Serve:
Arrange the assembled Reuben Pucks on a serving tray. If preparing in advance, cover the tray and refrigerate the pucks for up to 3 hours to allow the flavors to meld beautifully before serving.
These Reuben Pucks offer a zesty twist on traditional Reuben sandwiches and make an excellent addition to any spread. Enjoy them fresh or chilled, perfect for adding a touch of sophistication to your next meal! 🌟🥪