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Showing 1-4 of 4
on January 16, 2009
on March 17, 2008
Reubens are my all time favorite sandwich. I usually don't use the dressing, but decided to try your recipe. I used 6 deli slices of meat and a beautiful marbled rye bread in this order: bread, dressing, 1 slice of swiss, 3 slices corned beef, sauerkraut, 3 slices corned beef, 1 slice swiss, dressing, topped with the 2nd slice of bread. I spread the dressing on the outside and browned slowly in a covered skillet so that the meat and sauerkraut got hot and the cheese melted while the bread slowly toasted. Once it was finished, I opened the sandwich up and gave it a healthy squeeze of horseradish sauce before cutting it in half and devouring it with a big Kosher dill pickle on the side. In my opinion, there is not a better sandwich on earth then a really good Reuben. Thanks for sharing your recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 08, 2007
There are a few varieties for Reubens. This one is okay, but where I come from, in Philadelphia, New York, and Los Angeles, Reubens were always made with both corned beef and pastrami. It just would not be the same without the pastrami. Also, just 2 slices of corned beef is not enough. A Reuben must be nice and thick.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Lori Mama
on September 29, 2006
Serving Size: 1 (285 g)
Servings Per Recipe: 1