Crispy Turkey Reuben Bites with Sauerkraut and Swiss are the ultimate appetizer for anyone who loves the tangy, melty, savory hit of a classic Reuben sandwich—now reinvented as craveable, shareable finger food. These bites pack all the key flavors: juicy turkey, sharp Swiss cheese, briny sauerkraut, and zesty Russian or thousand island dressing, all wrapped in a golden, crunchy shell.
They’re a celebration of texture and taste, ideal for using up leftover turkey after the holidays, but so irresistible you’ll want to make them all year round. Serve at parties, family gatherings, or holiday buffets and watch them disappear as fast as you can plate them.
Why You’ll Love It
These Reuben bites are everything you crave in a party snack: crispy on the outside, gooey and vibrant inside, with the deeply satisfying flavors of Thanksgiving and deli sandwiches combined. They’re perfect for game day, potlucks, or any gathering where you need a hearty, flavorful appetizer.
The compact, poppable size makes them mess-free and ideal for dipping, and they use basic ingredients you probably already have. They’re endlessly adaptable—make with roast beef or corned beef, swap cheeses, or spice up your sauce—and can be made in advance, then baked or fried fresh for ultra-crispy edges.
Key Ingredients
For the bites:
- 2 cups cooked turkey, diced or shredded (roast, smoked, or leftovers)
- 1 1/2 cups finely shredded Swiss cheese
- 3/4 cup sauerkraut, well-drained and squeezed dry
- 1/2 cup Russian or thousand island dressing (plus more for dipping)
- 1/4 cup finely chopped dill pickles or relish (optional, for extra tang)
- 1 tablespoon fresh chives or parsley, minced
- 1/2 teaspoon ground black pepper
- 16–20 egg roll or wonton wrappers (or use phyllo for a lighter version)
- 1 egg, beaten (for sealing)
- Vegetable oil for frying (or cooking spray for baking or air frying)
For garnish/dipping:
- Extra dressing, stone-ground mustard, or horseradish sauce
- Chopped parsley or chives
- Lemon wedges
Preparation
In a mixing bowl, combine turkey, Swiss cheese, sauerkraut, dressing, pickles (if using), herbs, and black pepper. Mix until everything comes together in a thick, cohesive filling.
Lay a wonton or egg roll wrapper on your work surface. Spoon 1–2 tablespoons of filling in the center, keeping it compact. Brush edges lightly with beaten egg. Fold and roll up according to your wrapper type—like a mini burrito for egg rolls, or diagonally for wontons—making sure to seal the edges tightly.
Repeat with remaining filling and wrappers. Set formed bites on a parchment-lined tray and cover loosely with a towel to keep from drying out.
To fry: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry bites in batches, 2–3 minutes each, turning for even golden color. Drain on paper towels; sprinkle with flaky salt while hot.
To bake: Preheat oven to 400°F (200°C). Brush or spray bites with oil, place on a parchment-lined tray, and bake 18–20 minutes, turning halfway, until crisp and browned.
To air fry: Spray with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping once for even results.
Serve hot on a platter with extra dressing, mustard, or horseradish for dipping. Garnish with parsley and lemon if desired.
Technique, Tips & Tricks
Drain and squeeze sauerkraut well—excess liquid will keep bites from crisping and may cause soggy pockets. Don’t overfill wrappers, and seal edges tight to prevent cheese leaks.
Chill formed bites for 10–15 minutes before frying to help them hold shape. For best results, use freshly sliced or grated Swiss cheese for ultra-melty centers.
If baking or air frying, brush with oil or melted butter for deepest golden color and crunch.
Leftovers? Reheat in oven or air fryer to restore crispiness.
Substitutions and Variations
- Corned beef or pastrami: Use in place of turkey for a more classic deli bite.
- Cheddar or provolone: Swap in for Swiss if preferred.
- Vegetarian: Use chopped sautéed mushrooms or jackfruit and extra cheese.
- Gluten-free: Use gluten-free wrappers or stuff mixture in halved mini bell peppers and roast.
- Add-ins: Crisp bacon, caramelized onions, or roasted red peppers for new flavor profiles.
For a spicy kick, mix a little horseradish, hot sauce, or chopped jalapeños into the filling or dipping sauce.
Serving Suggestions
Arrange Reuben bites on a large platter, sprinkle with fresh herbs, and offer small bowls of Russian dressing, mustard, and pickles for dipping. For a heartier snack spread, pair with potato chips, pickled veggies, and a crisp green salad.
As an appetizer, pass with toothpicks and tiny plates at parties; as a meal, serve with slaw, roasted potatoes, or a warm grain salad.
Pair with cold beers, crisp ciders, or a classic ginger ale for classic deli flavor.
Story & Origins
The Reuben sandwich is a New York deli staple, beloved for its punchy mix of corned beef, Swiss, sauerkraut, and tangy dressing. Folding those flavors into fried bites is a modern party twist, popularized by bar menus, food trucks, and holiday leftover hacks from inventive home cooks. Turkey makes it a natural choice for Thanksgiving and Christmas, but the flavor combo works all year round.
This recipe celebrates the playful side of comfort food, transforming leftovers and classic sandwiches into bites that spark joy and invite sharing.
Nutrition Notes
These bites offer plenty of protein and calcium from turkey and cheese, and probiotics from sauerkraut. To make lighter, bake or air fry instead of deep-frying, use less cheese, or substitute low-fat dressing.
Use lean turkey to lower fat, and go gluten-free with specialty wrappers or veggies as holders.
Each bite is a portion-controlled snack; enjoy as an appetizer, side, or late-night nibble.
Flavors & Pairings
Serve alongside sharp pickles, potato salad, or lemony slaw to cut the richness. Sharp, cold drinks like pickled martinis, lemon seltzer, or kolsch beer match the tangy-savory notes.
Served with ketchup, spicy mayo, or even wasabi-laced sour cream, you can dial the flavor profile up or down depending on the occasion.
Perfect as part of a holiday buffet, gameday tailgate, or as the highlight of a creative leftovers feast.
Frequently Asked Questions
Can I make ahead?
Yes—prep and chill raw bites up to 24 hours, then bake or fry fresh.
Can I freeze them?
Freeze before cooking; bake or air fry straight from frozen, adding a few minutes to cook time.
Best cheese?
Swiss or Emmental for classic melt, but cheddar or Monterey Jack are tasty too.
How to avoid soggy bites?
Dry sauerkraut, avoid overfilling, and seal wrappers well.
How long do they keep?
Best fresh, but re-crisp in oven/air fryer for up to 3 days from fridge.
Final Thoughts
Crispy Turkey Reuben Bites with Sauerkraut and Swiss are a joyful celebration of flavor, texture, and creativity—equally perfect for using up holiday leftovers or for wowing a party crowd at any time of year. They bring everyone to the table with the promise of gooey cheese, tangy kraut, and golden crunch in every bite.
