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Reuben Pull-Apart Bread Recipe | Reuben Bread

A delicious reuben pull-apart bread with a Rada 10" Bread Knife.

Make a loaf of delicious baked Reuben pull-apart bread for a dish your friends and family will love! This recipe features a piping hot loaf of bread stuffed with corned beef, sauerkraut, and Swiss cheese. It’s a twist on the traditional Reuben sandwich that’s irresistible!

Reuben Pull-Apart Bread Recipe

Ingredients you will need:

  • 1 loaf Sourdough or Rye Bread
  • 1/2 lb. corned beef, shaved or sliced
  • 1 can sauerkraut, drained
  • 2 cups shredded Swiss cheese

Preheat oven to 350 degrees. Score bread loaf vertically and horizontally.

Jess cuts a loaf of bread with her Rada 10" Bread Knife.

Place half the corned beef into the openings in the bread.

Jess adds corned beef to bread.

Place the sauerkraut on top of the beef. Be sure to open up the bread a little to ensure that ingredients fall inside.

Jess adds sauerkraut to bread.

Top with remaining corned beef.

Jess adds another layer of corned beef to bread.

Top with Swiss cheese. Bake for 30 minutes.

Jeff sprinkles cheese on top of bread.

Serve and enjoy! Try it with Thousand Island dressing.

Jess poses with completed Reuben Pull-Apart Bread.

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Reuben Pull-Apart Bread Video Recipe Transcript

Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining me. Today we are going to make a super-simple baked Reuben pull apart bread. It just has a handful of ingredients and is ready in no time. Let’s get started!

For our first ingredient I have a loaf of sourdough bread. You could use rye, French, or whatever bread you like. With my handy Rada Bread Knife we’re going to come in and score the top of our bread, not all the way through, but enough that we can pull it apart and stuff it with our toppings. You’re going to have these nice, deep pockets that we’re going to stuff full of corned beef and shredded Swiss cheese.

Here I have half a pound of corned beef that I purchased at the deli counter. I choose to get this shaved but you could go anywhere from a shaved cut to about ¼ inch. It doesn’t have to look uniform because we are just going to stuff this down into the bread. In no particular order just get this down into all the little nooks. We’re going to layer all of our ingredients on top of each other so we’ll stuff as we go.

We’re going to do about half the meat on the bottom and then top it off before we put our last layer of cheese on. Now let’s layer on our sauerkraut. I love this stuff. It’s so salty and good. And this is actually the healthier component of our dish. So we have 1 can of sauerkraut that we drained and shoved in there. I’m going to top it with the rest of my corned beef, then I’m going to top that off with 2 cups of shredded Swiss cheese.

So our final step is to go in here and pull apart the bread into crevices so all of our toppings fall down in there. Then we’re going to top it off with some caraway seed for a rye flavor. It’s going to go into a preheated 350 degree oven for 30 minutes.

So here hot out of the oven we have our beautifully baked cheesy Reuben bread. I’m serving this with some homemade thousand island dressing. Thank you so much for joining me. Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.

End of Video Transcript

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