Cheesy Reuben Stuffed Bread Loaf Recipe
This warm, gooey, flavor-packed recipe takes everything you love about a Reuben—savory corned beef, tangy sauerkraut, melty Swiss cheese, and zesty mustard—and bakes it into a hollowed-out Jewish rye bread loaf for the ultimate party dip.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: ~8 servings
- Category: appetizers, cheesy, corned beef, dips, leftovers, snacks, st. patrick's day
- Method: grill, oven
- Cuisine: appetizers, cheesy, corned beef, dips, leftovers, snacks, st. patrick's day
Ingredients
- 1-14 ounce can sauerkraut, drained and squeezed dry
- 2 cups Guinness Corned Beef, chopped small
- 12 ounces full fat cream cheese, softened
- 4 ounces sour cream, full fat
- 2 cups Swiss cheese, shredded
- 1 tablespoon whole grain mustard
- 1 tablespoon yellow mustard
- 1 teaspoon caraway seed *optional
- 1 large Jewish Rye bread loaf/boule or 2 smaller ones
- Additional bread/crackers for dipping
Instructions
- Preheat the grill to 375°F for indirect cooking.
- Add all of the ingredients, except the bread, to a large bowl and mix with a spatula until well combined.
- Using a serrated knife, cut around the tip of the bread leaving about 1/2” border all the around going in on an angle. Pull off the lid and the hull out the insides of the bread, do not discard.
- Stuff the filling into the bread bowl(s). Place the lid back on top of the bread and then wrap the whole loaf or loaves with foil. Wrap the removed bread pieces and any additional bread chunks for dipping with foil.
- Place it on the grill, indirect side, and bake for 30-35 minutes or until the cheese is fully melted.
- Carefully remove from the oven, plate and serve with additional toasted bread and crackers.