Plan ahead to enjoy this delicious sandwich on St. Patrick’s Day.

It was created by DiBruno Bros. in Philadelphia, where it’s called the Irish Hoagie.

The biggest challenge is finding a pumpernickel baguette in our area. We did find a pumpernickel rolls.

If you can’t find anything similar, a pumpernickel bagel or a loaf of sliced pumpernickel bread will do.

(We’re using the bagel. One of our colleagues couldn’t find a recipe for pumpernickel baguettes, so she’s baking this pumpernickel loaf recipe and cutting it horizontally to emulate a hoagie roll.)


  • Pumpernickel bread
  • Guinness-braised corned beef (here’s a recipe)
  • Cabbage slaw (cole slaw), well drained*
  • Whole grain mustard
  • Side: mixed pickled vegetables

    *Have fun with this Bacon, Lettuce & Tomato Slaw.

    To Drink

  • Guinness, other dry stout or other Irish beer

    1. SLICE the bread as desired. Layer the mustard, corned beef and cabbage slaw.


    Pumpernickel is a type of rye bread that originated in Germany.

    It is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. Today, it is often made with a combination of rye flour and whole rye grains.

    At one time pumpernickel was traditional peasant fare as were all brown breads—white flour was very expensive.

    With the German immigration in the late 19th century, various forms of pumpernickel became popular in delicatessens and other food markets.

    Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners, and, in North America, coloring and flavoring agents, the addition of wheat flour, higher baking temperature, and a dramatically shortened baking time [source].

    Much of the mass-produced pumpernickel in the U.S. varies from the authentic recipe, including:

  • Natural colorants such as molasses, caramel color, coffee, or cocoa powder, among others, to imitate the various shades of brown of traditional German pumpernickel.
  • Commercial bakeries the world over often add wheat flour to provide gluten structure and increase the rise along with commercial yeast to quicken the rise, compared to a traditional sourdough.
  • To increase production efficiency and profits the slow baking traditional of classic German pumpernickel is eliminated.
    The result is a loaf that is often indiscernible from dark rye bread.


    [1] DiBruno Bros. makes these wonderful pumpernickel baguettes, but we can only find pumpernickel rolls (photo © DiBruno Bros.).

    [2] Pumpernickel loaves. Here’s the recipe from Red Star Yeast.

    [3] Pumpernickel baked in a tube. Here’s the recipe from Red Star Yeast.

    [4] Pumpernickel loaf (photo © Eli Zabar).

    Some shops and boutique bakeries in America still use the old recipes. If you can find them, you’re lucky!

    Otherwise, for a true pumpernickel experience, search out boutique bakeries on your next trip to Germany.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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