Cheesy Reuben Pretzel Bread are flavorful cheesy breads made with the traditional makings of a Reuben. They take two of my favorite foods, Reubens and pretzel bread and combine them into one quick and simple meal perfect for a weeknight dinner. I love most all things tart. From my obsession with vinegars to my love affair with sauerkraut, I love the bold flavors they add to any recipe. My husband on the other hand can’t stand sauerkraut even being stored in the refrigerator. It is just one of those things that people either love or hate, for me it is definitely a love!
Paired along with Swiss cheese, corned beef and Thousand Island dressing, it is a classic combination I have loved my whole life thanks to my mother. She has always been obsessed with Reubens. My entire life, anytime we were at a restaurant that had a Reuben on the menu, it was and still is what she orders. Sometimes you just find the perfect combination that works wonderfully.
I have been loving pretzel bread ever since it showed up in our grocery store. I found the chewy texture with a distinct flavor all it’s own, to be the perfect substitute for the traditional rye bread typically used in Reubens. Made into a cheesy bread, these pretzel breads make for a great dinner or a meaty appetizer.
Cheesy Reuben Pretzel Bread
- 2 pretzel sub or hamburger buns
- 1.5 c. sauerkraut well drained
- 3/4 c. Light Thousand Island dressing
- 8 oz. corned beef
- 2 c. swiss cheese shredded
- 1 tsp. caraway seeds
- Preheat your oven to 350°. Drain the sauerkraut well and squeeze dry with paper towels to extract as much moisture as possible.
- Slice your bread in half horizontally. Spread each half with 3 Tbsp. Thousand Island dressing, 1/4 c. drained sauerkraut, 2 oz. corned beef, 1/2 c. Swiss cheese & 1/4 tsp. caraway seeds.
- Bake at 350° for 15 minutes or until the cheese is melted and the meat is heated through. Serve warm.