Pickle Bites

Yield: Makes 18 pickle bites Preparation Time: 30 minutes Cooking Time: 4 minutes Calories: 73 per serving Allergens: Milk, Wheat, Eggs, Gluten

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 PICKLE 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

PREPARATION:

For the Sauce:

1. In a mixing bowl, combine kosher salt, tomato paste, prepared horseradish, soy sauce, mayonnaise, and onion powder. Fold in the drained sauerkraut to complete the sauce. Set it aside.

For the Pickle Bites:

1. Start by removing the crust from the Jewish rye bread. Then, cut the bread into 18 pieces, each measuring 1 inch.
2. In a skillet over medium heat, melt 1 tablespoon of butter. Place the bread pieces into the skillet and toast them. Flip them over and toast the other side, adding more butter as necessary.
3. Cut the Swiss cheese into squares that match the size of the toasted bread pieces.
4. When you’re ready to assemble the pickle bites, arrange a dill pickle chip on a serving platter. Top it with a small portion of pastrami, a piece of the toasted bread, a square of Swiss cheese, a dollop of the prepared sauce, and another pickle chip. Secure each pickle sandwich with a toothpick to ensure they hold together.
5. Repeat this assembly process for the remaining ingredients.
6. Serve your delectable pickle bites immediately and savor the flavor!