Reuben Stuffed Rye Pillows

OMG how I love a good Reuben….
Reuben Stuffed Pillows

They 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?? There have been occasions, several, actually when people have argued with me about this.

Russian dressing is RED – It’s a tomato-y vinegar-y dressing with no chunks.

Thousand Island is SALMON in color – It contains mayo, ketchup and pickles, etc. as well as other preservative shit unless you make it at home.

I mean…I thought everybody knew that.
Reuben Stuffed Pillows

These 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.
  • [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

    View all posts

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.