Several other reviewers noted the extreme amount of mayo. I also thought it sounded excessive. Like another reviewer, I found 2 Tbsp. of mayo seemed to be sufficient. I used English muffins instead of French bread. I discovered after making the recipe, that I hadn't read it carefully enough--I sprinkled the mozzarella on top of the sandwich instead of mixing it in with the tuna. The next day I added about 1-1/2 c. cheese and discovered that some additional mayo was needed to bind it together. Another 2 Tbsp. seemed to do the trick. I found the mixture seemed a little flat--it needs something to spice it up, maybe some prepared mustard. I wouldn't make it again as is.

Reviewed On: Nov. 5, 2009

I've made this bread many times now. It's easy and tastes good. Always rises to the top of the bread pan.

Reviewed On: Apr. 19, 2009

I thought these were okay but nothing I would make again. A classic reuben calls for Swiss cheese, not smoked cheddar. I followed the recipe exactly but think it would have been better with the Swiss. Also, I question why the cheese is shredded and mixed with the sauerkraut and dressing--seems like a lot of extra work. Even though this recipe omits the meat, the procedure for making the sandwich could still be followed--put the dressing on the inside of the bread and then layer the cheese, sauerkraut and tomato. I may try it that way, using Swiss cheese.

Reviewed On: Jul. 15, 2007