Reuben Pull Bread
Serve easy-to-make appetizer-size Reubens for a unique and delicious treat.
- 1 loaf rye bread
- 1/2 cup sauerkraut, drained
- 1 1/2 cups corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup sour cream
- 1/2 cup ketchup
- 1/4 cup relish
- Salt and pepper
Pre-heat the oven to 400°F.
Score the loaf of bread vertically and horizontally to form one-inch cubes; make sure not to cut through the base of the loaf.
Arrange the loaf on a baking sheet and carefully loosen the cubes to form small crevices between them. In a large mixing bowl, combine the corned beef, sauerkraut and shredded Swiss, then stuff the mixture in-between the bread cubes, making sure to distribute everything evenly. Transfer to the oven and bake until cheese is bubbly, about 10-12 minutes.
Meanwhile, in a mixing bowl, combine the sour cream, ketchup and relish. Season with salt and pepper and pour into a squeeze bottle.
Remove the bread from the oven and top with the ketchup and sour cream sauce.