Preparation: 30 minutes | Total Time: 1 hour and 15 minutes | Serves 6-8
makes about 3/4 cup
3 tbsp mayo
3 tbsp kewpie Mayo*
1 tsp horseradish Mustard**
3 tbsp dill pickle chopped fine
½ tsp minced garlic (about 1 clove)
1 tbsp lemon juice
2 tbsp ketchup
Salt and pepper to taste
Mix together all the ingredients. Season to taste.
Reuben & Kimchi Pull Apart Bread
1 round loaf of rye or sourdough bread
3 cups chopped corned beef
1 cup chopped kimchi***
2 cups grated Emmentaler cheese
½ cup reuben sauce
green onions for garnishing
- Preheat oven to 350ºF.
- Cut the loaf into a grid pattern by first slicing the bread into 1″ thick slices, making sure not to cut all the way down through the bottom of the loaf. Then, turn it 90 degrees and slice it across your original cuts into 1″ slices again. Set aside.
- Combine corned beef, kimchi, 1 cup Emmentaler and ½ cup reuben sauce and mix thoroughly.
- Wrap the bottom of the loaf with aluminum foil – leaving the top open. Place on a baking sheet.
- Gently spoon the corned beef-cheese mixture in between the rows in the loaf.
- Loosely tent the top with another piece of foil. Bake for 25 minutes.
- Remove the top piece of foil; top with remaining cheese (get in between the cuts too!).
- Bake for an additional 10 to 15 minutes or until the cheese is melted and loaf is golden brown.
- Sprinkle with thinly sliced green onions before serving.
- Don’t want to make reuben sauce from scratch? Just substitute with ¾ cup of Thousand Island dressing!
- *Kewpie mayo is Japanese mayonnaise that is richer in flavour than regular mayo. Often found in Asian grocery stores in a clear squeeze tube. If you don’t have this available just double up on regular Mayo.
- **If you don’t have horseradish mustard, just mix in a tiny bit of horseradish into your mustard.
- ***We love the kimchi in this recipe as it gives the bread a nice spicy zing, but if you prefer a more traditional reuben taste, swap out the kimchi for sauerkraut.
- This recipe can be made up to one day in advance. Prepare recipe up to step 5, then wrap the loaf in aluminum foil and keep in the fridge until you’re ready to bake. If baking loaf straight from the fridge, increase baking time by an additional 5-10 minutes.