Excellent !!! After reading some of the reviews which said the bread was soggy, I decided to try something different. I had a loaf of light rye bread on hand, so that morning I cubed it and layered it on a large cookie sheet, then just put it in the oven (not turned on of course) all day to dry out a bit. That evening I put a layer of the bread cubes in a large baking pan sprayed with "pam", then half of the kraut, corned beef & cheese. I spread some homemade thousand isle over that and then repeated the layers. I had a few bread cubes left, so I put them over top and sprayed them with "pam". I baked it, covered with foil at 350 for 30 min. , then uncovered for an additional 10 min. It was awesome, it had a great texture and was very filling. We had a lot left over, so I'm going to try freezing it in single portion sizes for work lunches. Thanks for a great recipe!

Reviewed On: Jun. 7, 2010

Good recipe, crispy & tasty. However, I still prefer just shaking them gently in a bag with flour and a little salt & pepper, then frying them in bacon grease. Yummm

Reviewed On: Apr. 7, 2010

This was my first time actually making Mexican Wedding Cakes. I do beliveve they are the best I've ever eaten. Based on previous reviews, I did add and extra 1/2 tsp vanilla, but otherwise follwed the recipe exactly.

Reviewed On: Dec. 22, 2009