Pastrami on Rye Canapés are a charming miniature version of the classic deli sandwich. These bite-sized snacks combine smoky pastrami, tangy mustard, and crunchy rye bread for a bold, satisfying flavor. They’re perfect for cocktail parties, holiday platters, or game-day spreads—no fork required!

Makes 16–20 canapés

For the Canapés

4 slices seeded rye bread (or pumpernickel cocktail bread)

8 slices pastrami, thinly sliced

¼ cup sauerkraut (well-drained)

4 slices Swiss or Emmental cheese, quartered

2 tbsp whole grain mustard or Dijon

2 tbsp mayonnaise (optional, for a creamier base)

Optional Toppings

Cornichons, thinly sliced

Fresh dill sprigs

Caraway seeds

Cracked pepper

Prepare the Base

Lightly toast the rye bread for texture (optional but recommended).
Cut each slice into 4–5 bite-sized squares or rounds using a knife or cookie cutter.

Assemble the Canapés

Mix mustard and mayo (if using) and spread a small dollop onto each piece of bread.
Add a small folded slice of pastrami, followed by a pinch of sauerkraut.
Top with a quarter-slice of cheese (you can melt it with a kitchen torch or briefly broil if desired).
Garnish with a thin slice of cornichon or a fresh dill sprig.

Serve

Arrange on a platter.
Serve slightly warm (if melted) or at room temperature.

Serving Suggestions

Ideal as party bites, cocktail snacks, or a New York-style canapé tray.
Pairs wonderfully with a dry Riesling, lager, or classic Manhattan cocktail.

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Pastrami on Rye Canapés