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Reuben pull-apart loaf

Katrina Meynink
Katrina Meynink

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Share-friendly reuben sandwich drizzled with Russian mayo.
Share-friendly reuben sandwich drizzled with Russian mayo.Katrina Meynink

The sandwich's answer to chicken soup, there is nothing more soul-satisfying than a well-made reuben. This version includes all the trimmings without the sandwich building labour, making it perfect for feeding a crowd.

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Ingredients

  • 1 large focaccia loaf (or loaf of your choosing, although longer, flatter-style breads work best)

  • butter for spreading (optional)

  • 350g sliced brisket pastrami

  • ½ cup sliced pickles (I used McClure's Sweet & Spicy pickles)

  • ¾ cup sauerkraut

  • 125g swiss cheese, thinly sliced

Russian mayo

  • ½ red onion, grated

  • 2 tbsp tomato paste

  • ½ tsp brown sugar

  • ¾ cup Kewpie mayo

Method

  1. Preheat the oven to 180C and line a baking tray with baking paper.

    To make the Russian mayo, combine all the ingredients in a bowl. Cover and refrigerate until ready to use.

    Slice the loaf most of the way through, both lengthways and across the loaf to create a crosshatch pattern. Butter the inside of the loaf (if using), then fill the sliced sections generously with the brisket, pickles, sauerkraut and cheese – rather than try to fit all fillings in every crevice, alternate the fillings across the incisions.

    Place the pull-apart on the lined tray and bake for 15 minutes. Rotate the tray, then bake for a further 5 minutes until the top is crisp and the cheese has melted.

    Drizzle over the Russian mayo to taste, and serve immediately.

    More footy snacks

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/reuben-pullapart-loaf-20180927-h15xu4.html