Serves 4-6 as a snack
Originally aired January 31, 2012
- 1 loaf of rye bread
- 1/2 cup sauerkraut, drained
- 1 1/2 cups chopped corned beef
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup sour cream
- 1/2 cup ketchup
- 1/4 cup relish
Preheat oven to 400F.
Score the loaf of bread parallel and perpendicularly to form one-inch cubes; make sure not to cut through the base of the loaf.
Arrange loaf on a baking sheet and carefully loosen the cubes to form small crevices between them. In a large mixing bowl, combine the corned beef, sauerkraut and shredded Swiss then stuff mixture in-between the bread cubes, making sure to distribute everything evenly. Transfer to oven and bake until cheese is bubbly, about 10- 12 minutes.
Meanwhile, in a mixing bowl, combine sour cream, ketchup and relish. Season with salt and pepper then pour into a squeeze bottle.
Remove bread from oven and top with the ketchup and sour cream sauce.