• 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.