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Reuben Pull Bread | www.tasteandtellblog.com

Happy St. Patrick’s Day!

Did you have a visit from any little leprechauns? Did you find that gold at the end of the rainbow? Are you wearing your green?

I mentioned earlier this week that I was quite the slacker this year, and didn’t have any fun St. Patrick’s Day food to post this year. Granted, I’m not Irish, and I don’t really celebrate St. Patrick’s Day, but any reason to celebrate and make fun food should be reason enough, right? :)

Well, this is as close as I am getting to St. Patrick’s food this year. Yeah, I know the Reuben sandwich isn’t Irish. It’s American. But, corned beef and sauerkraut are Irish, aren’t they?

Reuben Pull Bread | Taste and Tell

Regardless, this pull bread was fun to make, and was pretty darn delicious as well. I couldn’t find a loaf of rye bread that wasn’t already sliced, so instead of hitting up every grocery store with 2 kids in tow, I opted to just use a multi-grain loaf. It worked, and it saved my sanity! On the RR Show, Rachael squirted the sauce over the top of the bread, but I opted for dipping, mostly since I knew this would never get eaten in one sitting, and I didn’t want it to get soggy. And for some reason, I didn’t see any corned beef at the deli counter, so I actually ended up buying corned beef that I had to cook myself. And although it took some time, it was actually the easiest part!!

So if you are enjoying corned beef and cabbage while celebrating St. Patrick’s Day tonight, save some of that corned beef to make up this bread to snack on tomorrow!


 

Reuben Pull Bread

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 6-8 snack servings

Reuben Pull Bread

The Reuben sandwich gets a makeover in this easy and crowd-friendly appetizer.

Ingredients

  • 1 loaf rye bread
  • 1/2 cup sauerkraut, drained
  • 1 1/2 cups chopped corned beef
  • 1 1/2 cups shredded Swiss cheese
  • 1/2 cup sour cream
  • 1/2 cup ketchup
  • 1/4 cup relish

Instructions

  1. Preheat the oven to 400°F.
  2. Score the loaf of bread paralell and perpendicular in 1-inch cubes, making sure not to cut all of the way through the bread.
  3. In a bowl, combine the sauerkraut, corned beef and Swiss. Put the loaf of bread on a baking sheet, and carefully pulling apart the cubes, stuff the mixture into the crevices, distributing the mixture evenly over the whole loaf.
  4. Place the loaf in the oven, and bake until the cheese is melted and bubbly, 10-12 minutes.
  5. Meanwhile, mix together the sour cream, ketchup and relish. Season with salt and pepper.
  6. When the loaf is done, either squirt the sauce over the top of the loaf, or serve the sauce on the side for dipping.
  7. --------------------------
  8. Recipe from The Rachael Ray Show
http://www.tasteandtellblog.com/reuben-pull-bread/

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11 Responses to Saturdays with Rachael Ray – Reuben Pull Bread

  1. I love Reubens….this sounds amazing and Irish enough for St. Patty’s Day. I like the idea of dipping the sauce vs. drizzling.

  2. This looks so good! I have really been into the reuben flavours this week. :)

  3. branny says:

    SHUT UP! This looks soooo good.

  4. Bev Weidner says:

    WHOA. That looks so pimp. I want to climb on in!

  5. Joanne says:

    This looks the kind of thing I’d pull a piece off of every time I walked by the kitchen table! Dangerous and delicious.

  6. I make a casserole with all these same ingredients — like an inside out reuben sandwich. Everyone — especially men — love it. This looks like something that would be a kit, too.

  7. mjskit says:

    What a great idea! I’ve seen several pull-apart breads recently but this is by far the prettiest one and I’m sure the tastiest! The ultimate Reuben!

  8. grace says:

    well, this is a clever creation! it looks so fantastic, and it’s the most original version of the classic reuben that i’ve ever seen. terrific!

  9. Chels R. says:

    It’s so pretty! I’ve never had a reuben anything, but It does look really good!

  10. Jane says:

    I made this last night and used a loaf of 3 inch high, round Neo-Tuscan Boule. I thought I had ingredients pushed all the way into the cubes but when I served it I found most of ingredients only on top third. Good but will try stuffing mixture deeper next time

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