Reviewed: Jan. 1, 2011

Huge hit at party. Will make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Jan. 1, 2011

I brought these to a New Year's Eve party and everyone loved them! I broiled them at home then just warmed them up at 350 degrees for about 5 minutes once we got to the party.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

rkraemer

Reviewed: Nov. 1, 2010

This was the best! My store said it wasn't getting the cocktail rye bread for another few weeks. So I bought a dark rye bread loaf - lightly toasted and then cut into 4 pieces - then followed the recipe exactly. AWESOME!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: May 24, 2010

So much easier than the traditional way. I will be making these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aelliflame

Reviewed: Feb. 7, 2010

I make these just like the recipe says and they have always turned out. My husband loves them.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

luckydill

Cooking Level: Intermediate

Reviewed: Feb. 2, 2010

These are delicious! Of course, they taste exactly like the full size sandwich; the only disappointment was that you really need a fork and possibly knife to eat them - I was hoping they could be "finger food" but they get a bit messy when trying to eat with the hands.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Reviewed: Jan. 4, 2010

Fantastic idea, thanks MRSCANUCK! I used marble rye, toasted it, cut in half instead of the cocktail rye. Was a great tasting addition to my appetizer Christmas Eve, they went over really well.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Nov. 17, 2009

We have made these several times and they are ALWAYS a huge hit. Tips: Toast the bread a bit first or they can get soggy. Also, I think using thinly shaved corned beef makes them easier to assemble. If the meat is too think it doesn't want to stay folded. (I guess you could just cut it into little pieces and stack them up but then that adds another prep step.) The biggest problem with them is if you make a ton of them you need a really LARGE tray for transporting them. They don't do well stacked on top of each other.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

DFW Stark

Cooking Level: Intermediate

Home Town: Levelland, Texas, USA

Living In: Dallas, Texas, USA

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..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Oldpro

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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.

Was this review helpful? [ YES ]
0 users found this review helpful