Reviewed: Mar. 20, 2012

LOVED this! It was soooooo yummy, I will make it again!

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Reviewed: Jan. 27, 2012

This was a hit with every member of the family. I definitely took some liberties with the recipe. I used the refrigerated french bread loaf and unrolled it to "load it". On half of the loaf I used the ingredients stated with the exception of using Thousand Island Dressing instead of yellow mustard. On the other half, I used the rest of our roast beef (sandwich meat) and coupled it with Russian dressing and American and cheddar cheese. Both sides were totally devoured with many pleasant comments. Thanks for posting! Now I know what to do with our lunchmeat before it goes bad!

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3 users found this review helpful

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Luvinlif2k

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Bowie, Maryland, USA

Reviewed: Jul. 30, 2011

This was so yummy. I did not make the bread from scratch. I used the Pilsbury French loaf. Yum and easy.

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7 users found this review helpful

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BlondeJJ

Cooking Level: Intermediate

Home Town: Winfield, Kansas, USA

Reviewed: Jul. 14, 2011

We made this according to the directions the first time. We liked the idea of the crust but it was a bit thicker and harder than we liked. In the interests of time, the next time, I thawed a loaf of bread dough during the day in the refrigerator. I let it rise a bit then rolled spread it out and added the corned beef, Swiss cheese and sauerkraut. I did the same type of braid, spread with beaten egg and then baked it at 350 degrees for 25 minutes. We used this recipe for a dip/sauce. 1/3 cup mayonnaise 1 1/2 Tbsp ketchup 1 1/2 teaspoons prepared horseradish 1/2 teaspoon Worcestershire sauce Salt, to taste Freshly ground black pepper, to taste Great concept NEHCTERG but we like these slight changes.

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MNCOOK

Cooking Level: Expert

Reviewed: Jan. 28, 2011

Fantastic use of leftover corned beef. I did substitute 1c rye flour, but it was completely unnecessary. The yellow mustard adds a great flavor and brightness to the bread. I mixed some Thousand Island with hot cream horseradish and we dipped the sandwiches in that. So very tasty!

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6 users found this review helpful

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MommaPintler

Cooking Level: Intermediate

Reviewed: Nov. 13, 2010

We really enjoyed this at our home. Please don't judge, but I didn't have time to make dough. I had a Pillsbury french loaf that filled in nicely. Instead of mustard I made 1000 island dressing, (mayo, ketchup, and pickle relish). The possibilities are endless, ham and cheese, Philly cheese-steak, Italian meats w/marinara, turkey w/ bacon and Caesar dressing. . . The sky is the limit! Thank you, NEHCTERG, for the wonderful recipe.

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22 users found this review helpful

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Kenreanne

Cooking Level: Expert

Living In: Pasadena, Maryland, USA

Reviewed: Oct. 18, 2010

Oh... my... goodness!!! I made this a bit ago and it was fantastic! Didn't change a single thing about it and it turned out wonderfully. My fiance ate nearly the whole thing in one sitting. I will definitely be making this again!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: May 17, 2010

This bread came out FANTASTIC...Def. worth the time put into making it! You will love it.

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Maficocelli

Reviewed: Mar. 3, 2010

Everybody loved this recipe. I didn't use the corned beef. Instead I used left over roast beef, mashed potatoes, corn and peas. Made a gravy to dip it into. It was a big hit

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celena

Reviewed: Jan. 17, 2009

i love to make bread! this stuff is a big hit at my house. we like corn beef brisket. when i make it the left overs are for this bread. the only thing i changed is, i mix a little thousand island dressing in with the sauerkrat and layer cornbeef, then sauerkrat and then cheese. if cheese on bottom it makes to soggy. great find! thanks lisa

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12 users found this review helpful