St. Patrick’s Day is just around the corner. A day for fun and celebration and if you’re old enough, a pint of Guinness. A nice complement to that is this tasty appetizer that combines all the ingredients of a Reuben sandwich in a finger food that’s sure to please.
The tang of Thousand Island dressing mixed with corned beef, sauerkraut, and melted cheese all tucked inside hardy bread is a winner.
I was able to purchase everything needed in my local grocery store which has a well-stocked deli and a bakery with a good selection of specialty breads. I used refrigerated sauerkraut rather than canned because that’s just my preference. Either one will work fine.
I used a 2-pound loaf of bread but this can be made using a 1-pound loaf of bread and halving the ingredients. It can also be assembled ahead of time, refrigerated and then baked.
Cutco’s bread knife, the 9-3/4" Slicer with its long, sharp blade will easily help you slice the grid pattern into the bread.
Reuben Pull-Apart Bread
- 1 2-pound loaf rye or pumpernickel bread
- 2 cups thinly sliced corned beef, chopped
- 1 cup sauerkraut, drained and patted dry
- 1 1/2 cups Thousand Island dressing
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Gruyere cheese
- 1 teaspoon caraway seed
- Heat oven to 400 degree F. Place 2 pieces of aluminum foil, crossing one over the other, on a flat surface.
- Cut the bread in a grid pattern, spacing about 1 inch apart. Do not cut through the bottom crust.
- Combine the corned beef, sauerkraut, dressing, cheeses and caraway seed together in a bowl. Mix well.
- Place the loaf on the foil and spoon the corned beef/cheese mixture into the cut areas of the bread. Be sure to open up the bread so the mixture gets down inside. Wrap the foil around the bread and place on a baking sheet.
- Bake 30 minutes, pull back the foil and bake an additional 5-10 minutes or until the bread is a golden brown and the cheese has melted.
- Serve by pulling out the individual bread pieces using your fingers or a fork.