Reuben Sandwiches

  • lucky79tr Posted: 01/24/13
    Worthy of a Special Occasion

    I enjoyed this quite a bit. The sauce that you make was wonderful. This would be a great lunch time meal.

  • sukeedog Posted: 07/07/12
    Worthy of a Special Occasion

    Spectacular. The homemade dressing is amazing! I did assemble the whole sandwiches and then cook them in a pan, like a grilled cheese, so that they would be warmed through. Oh, and I didn't have any pickles on hand so I subbed pickled jalapenos in the dressing, which turned out pretty awesome - gave it nice a little kick.

  • Charismagic Posted: 09/06/12
    Worthy of a Special Occasion

    I heated the corned beef and the sauerkraut. Everything else exactly as written and they turned out wonderful.

  • TheMomChef Posted: 05/12/12
    Worthy of a Special Occasion

    Reubens are my absolute favorite sandwich. I wish this one had heated the meat and sauerkraut for serving at the very least. I found myself missing the butter-toasted bread the most though. The sauce, however, is fantastic. Absolutely delicious. You can read my full review at:

  • KathyinManvel Posted: 11/25/12
    Worthy of a Special Occasion

    Very good. Easy to prepare. Loved the sauce.

  • ttsholland Posted: 05/10/12
    Worthy of a Special Occasion

    excellent sandwich. had to substitute the ketchup for chili sauce and gerkins and some of their juice for dills since that's what I had in the fridge.

  • auntfizzy Posted: 06/18/12
    Worthy of a Special Occasion

    I realize I am not really reviewing the sandwich recipe as given, but here goes. On Oroweat Jewish rye, I used 1 ¼ slices of Sargento reduced fat Swiss cheese, 2 ounces of corned beef, and 1/3 cup sauerkraut per sandwich. After reading the review that mentioned the beef and sauerkraut being cold, I decided to change up the cooking method a bit, too. First, I lightly toasted the bread. The idea was to just make it a little dry and not really brown it. I lightly sprayed a slice of the toasted bread with regular Pam, and turned it face down. I then put on the cheese, breaking it as needed to fit the bread. Next, I layered the sauce, corned beef and well-drained sauerkraut followed by the other slice of bread. I sprayed the top of the bread lightly with Pam. I then grilled the sandwich to get the bread crispy and heat/melt the inside. I used my Griddler and cooked it like a Panini. We thought they were very good—crispy, hot throughout, and with just enough filling.

  • brendahi Posted: 08/03/12
    Worthy of a Special Occasion



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