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Reuben Sandwich


Source: Casual Cuisines of the World - Diner
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 Reviews:  6   Viewing: 1 - 6  
Rating: 3
by: Betty, MI Reviewed: 03/12/2012
Great Sandwich.
I loved this. the only change I made was to simmer the sauerkraut, rinsed (with a little water added), with about 1/3 to 1/2 cup of brown sugar. I like my sauerkraut well done so I simmer mine until it is full of the brown sugar taste. It is the only way my husband will eat sauerkraut. It really adds to the sandwich.
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Rating: 4
by: Michelle Reviewed: 03/17/2011
Wow!
For being such a simple recipe I am very impressed with how tasty these sandwiches were! They were crispy, flavorful, warm and delicious. I will be making these again for sure.
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Rating: 1
by: Bruce, AL Reviewed: 03/16/2011
Are you sure you have the quanity correct on the corned beef? 1/4 lb of corned beef for FOUR sandwiches???!! I think you would be thrown out of Reuben's Restaurant. Any Reuben Sandwhich worth it's sauerkraut has at least a 1/2 lb of corned beef on it....or more!! This recipe calls for twice as much cheese as corned beef?? And speaking of sauerkraut..I recommend the the refrigerated kind that comes in the plastic bag..it has a much fresher taste and a little crunch.
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Rating: 1
by: Charles Reviewed: 03/16/2011
Holy cow
This is exactly the way I have made my reubans for years; however, I never realized that ths is a recipe for a heart attack. So good. So dangerous. I may have to at least cut back to using turkey instead. Maybe I will only have chest pains.
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Rating: 2
by: Mary Reviewed: 03/16/2011
Reuben
IMO the meat and kraut needs to be skillet fried to warm and de-juice the sauerkraut a touch more. I butter the bread and put a slice of swiss on the other side. THEN the dressing and warmed meat mixed with the Kraut. The cheese will help keep the bread from getting gooey from steam when you grill.
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Rating: 5
by: William, NV Reviewed: 04/18/2007
A great sandwich and so easy to prepare
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 Reviews:  6   Viewing: 1 - 6  
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