Lunch

Hasselback Reuben Bread Recipe

Prep Time: 15 Min  |  Cook Time: 30 Min  |  Servings:  |  Calories:
hasselback reuben
Prep Time
15 Min
Cook Time
30 Min

Pumpernickel bread is sliced, brushed with melted garlic butter and thousand island dressing then stuffed with Sargento® Swiss Cheese, deli corned beef and sauerkraut, then baked until crisp and gooey.

Ingredients
  • 1 loaf Pumpernickel bread, sliced into 13 slices ¾ through
  • 2 Tbsp. Butter, melted
  • ½ tsp. Granulated garlic
  • 1 Tbsp. Parsley, finely chopped
  • ½ cup 1000 island dressing
  • 13 slices Sargento® Creamery Baby Swiss Cheese, halved
  • ¾ lb. Deli corned beef, thinly sliced
  • ½ cup Sauerkraut, drained
Directions
  1. Pre-heat oven to 375 degrees. In a small bowl, combine butter, garlic and parsley. Using a pastry brush, brush each side of bread with butter mixture.
  2. Spread dressing onto each slice of bread.
  3. Slide 2 half slices of cheese in between the first 2 slices of bread. Fold one slice of corned beef in half lengthwise, then in half crosswise. Slide folded slice in between the first 2 slices of bread. Spoon about 1 teaspoon of sauerkraut in between folds of corned beef. Repeat with remaining ingredients until entire loaf is stuffed.
  4. Wrap loaf in heavy duty foil that has been sprayed with non-stick spray.
  5. Transfer loaf to a large baking sheet. Bake for 20 minutes. Unwrap and bake an additional 10 minutes or until cheese is completely melted. Transfer to a platter or board and serve.

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