By Sue Lau on July 17, 2002
Photo by SharonChen
Photo by SharonChen
"I love these. They are quick and easy to prepare for an easy lunch or light dinner idea, when you want to take it easy."
Serving Size: 1 (333 g)
Servings Per Recipe: 1
"Sue, your sandwich was really filling and delicious...better than any famous deli or pub could make for me! But at 71.4 grams of fat I had to make a few changes...low fat thousand island... benecol to butter the bread...2 oz. of corned beef instead of 4oz...1 slice of deli swiss divided into 2 pieces. If it tasted this good with all the lower fat changes...I can only imagine what it tastes like fully loaded! I also appreciated your clear instructions on how to assemble the sandwich. I served the sandwiches with red seedless table grapes...never got to sit down...too many requests for more!"
"Sue I have never made my own Reuben sandwich and this was perfect! My daughter never had a Reuben sandwich and loved it. Thank you very much for the recipe. I made it exactly as written. My sister had given me a bunch of corn beef and it being St. Patrick's day I thought of Reuben sandwiches and couldn't of picked a better recipe."
"Another great recipe, Sue! I made these exactly as stated, and MAN! Awesome lunch for me, indeed! Thanks, Sue!"
"Wow! What a wonderful tasting sandwich. I made as instructed using caraway seeds and using Thousand Isalnd Dressing#394540 for the dressing...delicious. Definately a recipe to put in my Favorites of 2010 and use when we buy corn beef to cook up. Thank you Sue Lau for a wonderful recipe. Made for Think Pink Cancer Awareness tag game 2010."
"OK Sue, so I'm all about the "layering" to make any kind of perfect sandwich~~so you had me sold on that! Delicious! I wanted to use sauerkraut with caraway seeds, but couldn't find it, and my DH forgot to get it, but that would be the final touch to perfection. I used both pastrami & lean corned beef as the lean corned beef was $12 a lb. Thanks for posting. This is a splurge meal that I'll use once a month!"
"I love Reubens, they are my favorite sandwich--and this is a a good one! I did make one change, I made up the sandwiches and broiled them under the broiler as I was making a lot of them for lunch. These are an awesome football Sunday sandwich! Delicious, the perfect Reuben! Thanks, Sue!"
"First time making Reuben's myself, using leftover corned beef from St. Patrick's day. YUM!"
"Liked especially the caraway or juniper berry addition in this classic."
"Hands down, the best reuben I have ever made. I used homemade Recipe #93429 which is amazing. Also used homemade Recipe #40302 which was outstanding. I simmered my sauerkraut with a few slices of apple to take away the bite. I then went with both juniper berries and caraway seeds. Hubby and I shared one HUGE sandwich. So good!!!"
"Oh, boy, did I ever enjoy this sandwich! One of the best Reuben's I've ever had. In fact, I think I'll go and make another one! Thnx for sharing your recipe, Sue Lau. Made for the Voracious Vagabonds for ZWT6."
"A HIT! This turned out the perfect Reuben. DH was very pleased. we used deli seeded rye bread and also added caraway seed before "toasting" on the stove. Will definitely use again! Thanks for sharing. Reviewed for ZWT6"
"Extreme enjoyment, but must stop using my laptop as a tray. Made for ZWT #6."
"Wunderbar! A Ruben would have to be done really wrong for me not to give it five stars. I have loved them ever since I was a kid and next to the Philly cheesesteak it is my fave sandwich. Yet, in all the time I have been making them, I never thought to start with one slice of bread in the pan and build up from there. I always assemble and then put it in the pan. From now on I will be doing it that way because it made it much easier. Made for Zee Zany Zesty Cookz for ZWT6."
"This is absolutely delicious and great to make when you want something quick and hearty to eat. The combination of ingredients go great together. Thank you for sharing."
"yummy!! what a great sandwhich i used a rye/pumpernickel bread instead and i loved it. what a quick easy delicious lunch in fact i cant wait till lunchtime today so i can make another one. thanks for a great recipe."
"Very tasty & easy, just gotta get the hang of flipping the unyieldy sandwich. I took Greg's suggestion and added some horseradish. I used a marbled rye/pumpernickel bread. Very nice. Served with my black bean soup. (And I discovered one must *really* squeeze sauerkraut to get it well drained.)"
"You've got a winner here! I used Boar's Head (highly recommended) sliced pastrami and, because I had it on hand, Monterey Jack cheese. I prepared my sandwiches with fresh extra-sour rye bread. I used caraway seed, and a little more butter on the bread to make sure I got the golden-brown grilled appearance I wanted. My only other addition was a tablespoon of horseradish to the sauce. The sandwich was absolutely perfect! Thank you, Sue! I served it with a very chilled dill pickle spear, but omitted the chips. Too many calories! Try adding lightly dressed Cole slaw or my cucumber salad to this meal. Please try it! I'm so glad I've had a chance to review your recipe and I hope my comments will be helpful."
"Perfect directions for making my favorite sandwich! Thank you:]"