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Reuben Pull-Apart Bread

The ultimate sandwich combo in snackable, shareable form.

As far as I’m concerned, the Reuben just might be the greatest sandwich out there. Though I’m not a particularly huge fan of any of the components when they’re on their own, when they come together in that sandwich, pure magic happens. And that same magic – that combo of salty corned beef, nutty Swiss, tart sauerkraut, caraway, and plenty of creamy Russian dressing – is just what you get in this Reuben Pull-Apart Bread. It’s everything you love about a Reuben but in a very snackable, shareable (and yes, a little messy) form.

Now, rye or pumpernickel rounds can be pretty hard to find, but if all you can find in your grocery store is a sourdough round there’s still an easy way to get that signature Reuben flavor – caraway seeds! They’re what makes rye taste like rye, and if you sprinkle some into the corned beef mixture you’ll still get that same flavor even if you can’t get the traditional bread.

Whether you’re looking for an appetizer that your party guests will rave about or you just want something salty and snacky to have on hand for game day, this pull-apart bread fits the bill. I like to serve this because it’s a flavor combo that you know everyone adores, but you don’t have to all sit down to enjoy it. Just mill about and come grab a piece. And then another one. And then maybe another. (It’s a good thing this makes a pretty hearty loaf!)

Serves 6

10m prep time

15m cook time

Rated 4.4 out of 5
Rated by 5 reviewers

Allergens: Gluten

  • 1 pumpernickel or rye round or oval loaf
  • 3 tablespoons butter, melted
  • 2 cups corned beef, chopped
  • 2 cups Swiss cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 1 cup sauerkraut, drained of liquid
For the sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared horseradish
  • 2 teaspoons sweet pickle relish
  • Caraway seeds, optional
  1. Preheat oven to 400°F. Line a baking sheet with foil.
  2. Slice bread in a crosshatch pattern, creating large cubes but taking care not to cut all the way through.
  3. Place bread on baking sheet and drizzle butter into pockets of the bread.
  4. In a bowl, mix together cheeses, meat, and sauerkraut until well combined. Using your hands, stuff mixture into the bread.
  5. Bake until bread is golden and cheese has melted, about 15 minutes.
  6. While bread bakes, mix together all sauce ingredients and serve with bread for dipping. Enjoy!
  7. Note: If you cannot find rye or pumpernickel bread and need to use sourdough, add some caraway seeds to the filling mixture to give it a rye flavor.

Recipe adapted from Crunchy Creamy Sweet.

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