Reuben & Kimchi Pull-Apart Bread

This pull-apart bread dish is a fun and delicious starter for any gathering. Here’s a version inspired by the famous Reuben sandwich.

  • Aperitif and appetizers
  • Recipes
Preparation time Approx. 30 minutes
Cooking time Approx. 45 minutes
Total time Approx. 75 minutes

Reuben Sauce

Serves 8 portions
Makes about 3/4 cup. Mix all the ingredients. Season to taste.
3 tablespoons mayonnaise
3 tablespoons Kewpie Mayonnaise
1 teaspoon horseradish mustard
3 tablespoons dill pickle, finely chopped
1 clove, minced garlic
1 tablespoon lemon juice
2 tablespoons ketchup
Salt and pepper 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 garnish


    1. Preheat oven to 350°F (175°C). 
    2. Cut the loaf into a grid pattern by first slicing the bread into 1-inch-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-inch slices again. Set aside. 
    3. Combine corned beef, kimchi, 1 cup Emmentaler cheese and ½ cup Reuben sauce and mix thoroughly. 
    4. Wrap the bottom of the loaf with aluminum foil – leaving the top open. Place on a baking sheet. 
    5. Gently spoon the corned beef and cheese mixture in between the rows in the loaf. 
    6. Loosely tent the top with another piece of foil. Bake for 25 minutes. 
    7. Remove the top piece of foil; top with remaining cheese (get in between the cuts too!)
    8. Bake for an additional 10 to 15 minutes or until the cheese is melted and loaf is golden brown. 
    9. Sprinkle with thinly sliced green onions before serving.
  1. Tips for this recipe 

    • Don’t want to make Reuben sauce from scratch? Just substitute with ¾ cup of Thousand Island dressing! 
    • Kewpie Mayonnaise is Japanese mayonnaise that is richer in flavour than regular mayonnaise. It is often found in Asian grocery stores in a clear squeeze tube. If you don’t access to this ingredient, simply double the quantity of regular mayonnaise listed in the recipe.  
    • 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 Rreuben 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.