Reuben pull-apart loaf

Share-friendly reuben sandwich drizzled with Russian mayo.
Share-friendly reuben sandwich drizzled with Russian mayo. Photo: 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.


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


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.

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