The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 15, 2009
Very tasty....simple...I didn't have loaf cocktail rye bread....Instead, I used sliced dark rye bread, lightly toasted, and cut in half...delicious..
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 14, 2009
I wasn't sure how these would go over at a St. Patrick's Day party, but they were a huge hit with people of all ages! I didn't change a thing- they were great.
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Cooking Level: Beginning

Home Town: Oskaloosa, Iowa, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 11, 2009
I made these for a family get-together and they were a big hit. Delicious! I couldn't find cocktail rye bread, so I used a loaf of rye and cut each slice into 2 or 3 pieces. It also makes a great easy supper served with chicken noodle soup.
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Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA
Living In: Mission Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 24, 2009
Excellent, Easy, and got great reviews. Enough said!
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Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 30, 2008
These were pretty good, though I used low fat thousand island and low fat Swiss cheese. I think I'd use the full fat varieties if I make it again though. Why scrimp when making something like this?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 24, 2008
These were good, but with a little tweaking, they can be great. Next time I will toast the bread a litle first, so they don't get soggy. I won't rinse the sauerkraut either. afer rinsing it was missing the sour bite that we like so much. And I will probably cut the meat into strips to make it easier to eat. It was still the first dish gone at the party!! Will definitely make again though.
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Cooking Level: Intermediate

Home Town: Riverview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2008
I loved these. The only thing is, I use my favorite reuben dressing, which is 1/2 thousand island and 1/2 russian dressing. Tangy and zippy. It's perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2008
This was a huge party hit! I substituted pastrami for the corned beef and also toasted the cocktail rye before putting the ingredients on and then broiled. This made it a little firmer.
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Cooking Level: Intermediate

Home Town: Auburn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 29, 2008
I threw these together in no time and they were very tasty! Great if you need something quick and easy, although I had to make a few w/o the sauerkraut because not a lot of people like it.
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Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Mar. 18, 2008
I made these last night for the boyfriend and I for St. Patrick's Day and they were perfect! I cooked corned beef beforehand and used that as I could not find sliced deli meat corned beef, and it worked just as well. I tried a recipe for a Reuben casserole that I believe I found on this site recently; although that was pretty good, these were much, much better. Thanks!
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Cooking Level: Intermediate

Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 5, 2008
I make these, but not open faced. I use a small amount of yellow mustard in place of the Thousand Island,serving the Thousand Island on the side. I lightly butter the top and bottom of the rye bread and place butter side down on a cookie sheet, cover with foil and heat in a 350° oven until heated through. They turn out like grilled reuben sandwiches
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Frankfort, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 22, 2008
These were definitely fast and easy. I thought they were pretty good, but nothing spectacular. The three stars are for the recipe as-is. I like the taste and texture of reubens that have been pan fried so the bread has a nice buttery and toasted taste to it. I do plan to make these again, only I will lightly butter the bread first and place just the bread under the broiler to let it toast slightly. After it is toasted, I would then follow the rest of the recipe as-is, with the exception of possibly adding another slice of bread to the top and toasting again. The second slice of bread would be for no other reason than to make them easier to bite into without everything sliding off. (This is coming from a mom of four young children, so you may not find this last step necessary.) ;)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 20, 2008
I love these...simple and quick!
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 19, 2008
These were pretty good. I think I might try mixing it all together like a spread as another reviewer mentioned. They are an easy appetizer to make.
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Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 18, 2008
I made this recipe to use up some cocktail rye bread we had on hand. The best thing about these was that you don't butter the bread like you would on a regular reuben. But, I would rather make regular reubens unless it was for an appetizer because these seem to make a bigger mess.
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Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 9, 2008
I made these for a Christmas "finger food" party and they were a big hit. I used turkey pastrami in place of the corned beef and everyone loved them. Not much left on that tray.
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Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 7, 2008
Easy and delicious! Made this for a holiday appetizer.
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Cooking Level: Beginning

Home Town: Endwell, New York, USA
Living In: Springfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 28, 2007
I have had many, many requests for these and when I make them, I put the thousand island dressing on the side for those who are not crazy about thousand island!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 22, 2007
I got this recipe from my sister some time ago and have made it at least 3 times. Everyone seems to love it. You can also vary it by using deli turkey and provolone on pumpernickle, or roasted chicken pieces with meunster. Use your imagination. These are just small versions of regular sized sandwiches, so go for it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 17, 2007
These are amazing! If you like the flavor of a regular reuben sandwich, you will LOVE these. They are the perfect appetizer size, and are easy to prepare and assemble. I'm making these again next weekend for my cousin's baby shower. I could eat the whole platter!! Thanks for sharing a wonderful, easy, impressive appetizer!
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