Reuben Pinwheels Bitesized Reuben Rolls with Russian Dressing

Quick Hook

Reuben Pinwheels are my go-to party trick. They pack that tangy, savory, slightly sweet Reuben punch. Oh my gosh, they disappear fast.

I first made them for a Sunday game. Everyone loved these Pinwheel Sandwiches . Small bites, big flavor seriously addictive.

Brief Overview

This bite size riff nods to a New York deli classic. The original Reuben sandwich is a deli legend.

Difficulty is easy. Prep is about 20 minutes. Chill time is 30 minutes before slicing. Bake at 375° F ( 190° C) for 12 15 minutes or pan-crisp 6 8 minutes.

Yields about 24 pinwheels. Serve as snacks or a light meal.

These are basically Tortilla Pinwheels turned deluxe. Think tangy sauerkraut, melty Swiss, and a zippy Russian sauce.

Main Benefits

Top benefit: they’re protein rich and filling. Corned beef gives a solid protein boost.

Perfect for parties and tailgates. They’re ideal Game day finger foods and true Pinwheel Appetizers . I’ve served them at potlucks and bridal showers.

What makes them special is texture contrast. Crispy tortilla, melted cheese, and sauerkraut bite. This makes them better than average Appetizers Easy Finger Food .

Honestly, I love the messy, tangy hit every time.

If you like sauces, explore the Russian dressing recipe or swap to Thousand Island Dressing . Both are crowd pleasers. For crunchy contrast, offer Sauerkraut appetizer bites and pickle chips.

I remember one recipe mishap. I skipped drying the kraut once. Total soggy disaster. Lesson learned: squeeze it dry. Chill the rolls tight, too.

That gives neat slices and perfect Reuben roll ups .

Pro tip: slice with floss for clean rounds. Guests ask for seconds. These Corned beef pinwheels always impress.

Now, on to the ingredients. Grab tortillas, corned beef, Swiss, sauerkraut, and mayonnaise. We’ll make the dressing next. Ready?

Ingredients & Equipment

Main Ingredients

These are the bones of the dish. Think Pinwheel Sandwiches done right.

• 8 large flour tortillas (10 inch / 25 cm) . Fresh, pliable, not cracked.
• 16 oz (450 g) thin sliced corned beef or pastrami . Look for even slices.
• 8 oz (225 g) Swiss cheese . Mild, melts cleanly.
• 1 cup (140 g) sauerkraut, well drained . Squeeze out moisture.
• 2 tbsp (30 g) unsalted butter, melted for brushing.
• For the Russian dressing: 1/2 cup (120 g) mayonnaise , 2 tbsp (30 g) ketchup , 1 tbsp (15 g) sweet dill pickle relish , 1 tsp (5 ml) Worcestershire , 1 tsp (5 ml) lemon juice , 1/2 tsp (2.5 g) smoked paprika .
• Optional: 1 tbsp toasted crushed caraway seeds. Adds that rye-shop vibe.

I once made these Reuben Pinwheels for a game night. They vanished in ten minutes. No joke.

Seasoning Notes

Essential spice combinations keep things honest.

• Use smoked paprika with lemon for depth.
• A pinch of black pepper brightens the filling.
• Toasted caraway seeds bring rye bread nostalgia.

Flavor enhancers to try.

• A splash of Worcestershire lifts the dressing.
• A little horseradish mayo gives a kick.

Quick substitutions.

• Swap Thousand Island Dressing for the Russian dressing.
• Use provolone or Jarlsberg if Swiss is unavailable.
• Deli turkey pastrami works fine instead of corned beef.

These tips make them friendly for picky crowds. Perfect for Pinwheel Appetizers, Tortilla Pinwheels, and Reuben roll ups.

Equipment Needed

Keep it simple. No fancy gadgets.

• Baking sheet and parchment paper. For baking.
• Plastic wrap. For tight rolling.
• Sharp serrated knife or unflavored dental floss. Clean slices matter.
• Small bowl and whisk. For the Russian dressing.
• Colander and paper towels. Dry that sauerkraut.
• Pastry brush. For butter finish.
• Optional: cast iron skillet for pan-crisping.

Common household alternatives are fine. A cooling rack doubles as a platter. A butter knife works in a pinch.

Fun fact: appetizers like these often get eaten first. Make them neat. Chill 30 minutes before slicing. Bake at 375° F ( 190° C) for 12 15 minutes or pan-crisp 2 3 minutes per side.

These are true game day finger foods.

Cooking Method

Fun fact: people pick finger foods first at parties. I learned that after burning two trays of sliders. Honestly, Reuben Pinwheels steal the show.

They pack all the Reuben flavors in tiny bites. They fit perfectly with Pinwheel Sandwiches , Pinwheel Appetizers , and Game day finger foods .

Prep Steps

Get your mise en place ready. Drain and squeeze 1 cup sauerkraut until nearly dry. Slice cheese and weigh 16 oz corned beef into portions.

Save time by assembling on parchment. Wrap each roll as you go. Chill the wrapped logs for at least 30 minutes for cleaner slices.

Safety first. Use a very sharp serrated knife. Cut slowly to avoid squashing. Watch hot pans and broilers closely.

step-by-step Process

1. Make the dressing by whisking mayo, ketchup, relish, Worcestershire, lemon, and paprika.
2. Lay a tortilla flat and spread about 1½ 2 tbsp dressing, leaving a ½-inch border.
3. Layer cheese, then corned beef, and sprinkle drained sauerkraut lightly.
4. Roll tightly and wrap in plastic. Chill 30 minutes to firm up.
5. Slice each roll into eight pieces with a serrated knife or dental floss.
6. Bake at 375° F ( 190° C) for 12– 15 minutes until edges brown and cheese melts.
7. Or pan-crisp for 6– 8 minutes , pressing until golden on each side.

Visual cues matter. Look for light golden edges and melted cheese. Pinwheels should hold shape and feel warm inside. If sauerkraut leaks, they will be soggy.

Pro Tips

Toast caraway seeds for a bright finish. Use dental floss for perfect cuts. Chill every roll trust me, it saves mess.

Common mistakes: overfilling and not draining the sauerkraut. Both make a soggy mess. Don’t rush the chill step.

make-ahead option: assemble and wrap the logs. Refrigerate up to 24 hours or freeze for a month. Slice and bake chilled or from frozen.

I always bring extra Thousand Island Dressing and cornichons. Guests love dipping. These Reuben roll ups, or Corned beef pinwheels , hit that savory crunch spot every time.

Recipe Notes

I call these Reuben Pinwheels my party secret. Small, tidy, and wildly addictive. My friends always grab the Pinwheel Sandwiches first. My mantra: make snacks you can eat with one hand.

Serving Suggestions

Serve warm or room temperature. Arrange on a platter. Stand them upright for charm.

Pair with extra Thousand Island Dressing or your favorite Russian dressing recipe . Add kettle chips and dill pickle spears. For drinks, a crisp lager or iced tea works.

These are perfect Appetizers Easy Finger Food and great as Game day finger foods . Honestly, people go nuts for the Tortilla Pinwheels look.

Storage Tips

Refrigerate leftovers in an airtight container. They keep well for up to 3 days. For best texture, reheat before serving.

Freeze unbaked logs for up to 2 months. Thaw overnight in the fridge. Slice and bake from chilled.

Reheat in oven at 350° F ( 175° C) for 8– 10 minutes. Microwave makes them soft. Oven or pan-crisp restores the crisp edge.

Variations

Want a veggie version? Swap corned beef for smoked tempeh. Use vegan Swiss and mayo. Boom vegetarian Reuben roll ups .

Seasonal swap: add thin apple slices in autumn. Or swap dill relish for chopped gherkins in summer. I once added mustard seeds. People loved it.

Nutrition Basics

Each serving is hearty. Expect protein from corned beef. Cheese adds calcium. Sauerkraut gives probiotics. Sodium is high, though. Keep portions reasonable.

Quick fact: these bites pack savory, tangy, and sweet notes. That balance keeps guests coming back.

Final Thoughts

My first batch was soggy. I learned to squeeze the sauerkraut dry. That tip saved the next dozen trays. Try chilling the rolls for 30 minutes before slicing.

Bake for _12 15 minutes_ until golden.

Make a double batch. Freeze some. Trust me, these Corned beef pinwheels and Sauerkraut appetizer bites will vanish fast. Go on make Reuben Pinwheels for your next get-together.

You’ll thank me later.