Reviewed: Apr. 26, 2012

What a delicious blend of ingredients for the sauerkraut mix. My roast beef was sliced thin but not shaved. I had my broiler on lo and they took 4 minutes to be light brown on top and they were heated through and through. Husband added mayonnaise to his bread, the rest of us did not. I tried both and it is good both ways.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Jan. 28, 2010

Excellent taste - sauerkraut is the key~ I made this recipe though with a large garlic loaf browned as usual rather than just bread. Mmmm.....

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Reviewer:

bluheelr

Cooking Level: Intermediate

Home Town: Cornwall, Ontario, Canada

Reviewed: Apr. 8, 2009

My family LOVED this recipe. I should note that I used hoagie rolls, instead of the sliced bread that was called for. I also omitted the hot sauce - not intentionally, but I discovered I was out when I went to make these. I think the pepper jack cheese has more than enough pep and I will not be adding the hot sauce in the future. I used 24 oz. of sauerkraut and doubled the mustard, barbecue sauce. I was able to make 7 sandwiches out of this.

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