Reuben Stuffed Rye Pillows

OMG how I love a good Reuben….
Reuben Stuffed PillowsThey have pretty much always been my very favorite sandwich, especially with lots and lots of Thousand Island dressing. That leads me to pose a question to you-

Do you call it Thousand Island or Russian?? I have had people argue with me about this on several occasions. Russian dressing is red! It’s a tomato-y vinegar-y dressing with no chunks. Thousand Island has mayo, ketchup and pickles.

I mean…I thought everybody knew that.
Reuben Stuffed PillowsThese are made with a homemade rye bread recipe that I found – and by the way the caraway seeds are my very favorite part. Then I stuffed them with chopped corned beef, sauerkraut, swiss cheese and Thousand Island dressing, of course.

They’re kinda like a grown up Reuben hot pocket on steroids. Make sure you have plenty of Thousand Island on hand to dip them in!!

Here’s your printable-

Reuben Stuffed Rye Pillows

Reuben Stuffed Rye Pillows


  • 1 Jewish Rye bread recipe - You'll only need about half
  • 2 cups corned beef, chopped
  • 8 oz. Swiss cheese, chopped
  • 4 oz. sauerkraut
  • 1 green onion, chopped
  • 1 egg, whisked
  • Coarse sea salt
  • Extra Thousand Island dressing, to dip


  • Make the bread dough, and after the second rise, form into large discs (about the size of a small plate)
  • Preheat oven to 350 degrees.
  • Spoon about 2 tbsp of corned beef, 1 tbsp of cheese, 1 tbsp of sauerkraut and green onion in the middle, and carefully pull up all edges of the dough to form a ball, making sure to cover all fillings. Continue with remaining dough to use all of the beef, cheese and sauerkraut.
  • Brush each pillow with beaten egg, sprinkle with salt and bake for 20-25 minutes, until golden brown.
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