Stuffed Rye Bread

  • 1 package (16 oz.) Boars Head Sauerkraut, drained
  • 1 Delicious Orchards Rye Bread
  • 1/2 lb. Boar’s Head corned beef or pastrami, shaved
  • 1/2 lb. Boar’s Head domestic Swiss cheese, thinly sliced
  • Marzetti’s Thousand Island salad dressing
  • Non-stick cooking spray

Preheat oven to 375 degrees. Cut bread making one-inch squares horizontally and vertically three quarters of the way to bottom without cutting all the way through. This will create crevices for stuffing. Reserve four slices of Swiss cheese. Cut remaining Swiss cheese into small pieces and place in a mixing bowl. Add corned beef, sauerkraut and six tablespoons of salad dressing, stirring until well combined. Cut a piece of foil large enough to wrap the bread in. Spray the foil with non-stick cooking spray and set aside. Generously stuff this mixture into crevices of the bread and place bread on the foil. Wrap bread loosely and bake for approximately 20 minutes or until heated through. Unwrap bread and place the four reserved slices of Swiss cheese on top; dab with Thousand Island dressing. Return bread to oven and heat until cheese melts, about 5 minutes. Remove from oven. To serve, place on platter and pull bread apart to enjoy!