Preheat oven to 375 degrees. Cut bread loaf diagonally in a 1-inch crosshatch pattern, cutting within 1-inch of bread bottom.
Recipe
Author
Hy-Vee Test Kitchen
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Description
All pull apart bread must have three key things: a crusty bread loaf, lots of cheese, and a dipping sauce of course! We have nailed that in this Reuben Pull-Apart Bread!
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20-oz.) loaf Hy-Vee Bakery unsliced marble rye bread | ||
| ½ c. Hy-Vee salted butter, melted | ||
| 1 ½ c. Hy-Vee finely shredded Swiss cheese, divided | ||
| 1 14.4-oz.) can Hy-Vee sauerkraut, drained | ||
| 8 oz. Hy-Vee Deli sliced corned beef, chopped | ||
| Hy-Vee Thousand Island salad dressing, for serving | ||
| Smoked paprika, for garnish | ||
| Hy-Vee sweet pickled relish, for garnish |
Things To Grab
- Heavy duty aluminum foil
- Large rimmed baking pan
- Serving bowl
Directions
Place bread on a heavy foil sheet large enough for wrapping the loaf. Separate the cut sections with your fingers; drizzle melted butter between the bread pieces.
Stir together 1 cup Swiss cheese, sauerkraut, and corned beef. Stuff mixture between the bread pieces. Top loaf with remaining 1/2 cup cheese.
Bring long sides of foil up and together to loosely cover bread loaf; fold twice to seal. Fold in the sides to seal.
Place foil packet in a rimmed baking pan. Bake 10 to 12 minutes. Open foil to uncover the top of bread; bake 10 minutes more or until cheese is melted and bread is slightly crisp. Let stand 3 minutes.
To serve, place Thousand Island dressing in a serving bowl. Garnish salad dressing with smoked paprika and pickle relish, if desired. Serve dressing as a dip for pull-apart bread.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 55mg
- Sodium: 920mg
- Total Carbohydrates: 28g
- Protein: 13g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen