Reviewed: Nov. 21, 2009

This is an AWESOME recipe. It is the same one I have always used. The only thing that I change when I make it, is I use fresh corned beef that I cook and I make my own dressing! (And add more to the individual sandwiches, based on taste.) Thank you for sharing!

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Kandin

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Reviewed: Nov. 21, 2009

This is exactly how I make my Reubens and there are always requests for seconds. I don't drain my sauerkraut but merely shake off the excess brine before putting it on the sandwich. Great recipe Colette!!

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ROXZEE

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 4, 2009

Delicious!

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Lisa

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Reviewed: Oct. 17, 2009

This was delicious! I eyeballed the ingredients and used cheddar instead of swiss, but it still turned out great!

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norcalfusion

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Reviewed: Oct. 12, 2009

These are great! Very easy and yummy! I used the corned beef slow cooker recipe off of here for the meat.

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ShareBear

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

This is how I've always made Reubens - but I will try them on the Foreman!!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I combined your recipe with tips from previous users. Microwaving the kraut first and using my George Foreman grill made a fantastic sandwich with very little mess or fuss. Thanks.

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arcticfox

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Reviewed: Sep. 1, 2009

This is my husband's favorite sandwich! I have made Reuben's before but never buttered the bread... wow makes a huge difference. Very good.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 24, 2009

To cut calories, I use spray butter for the grilling of the bread, low-fat dressing, low-fat swiss cheese, and lean corned beef. I grill mine using a press. We like ours grilled flat like a panini.

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Karen

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Reviewed: Aug. 17, 2009

I make it exactly as the recipe states... SO GOOD!!!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Aug. 13, 2009

Yummmm! I made these for dinner tonight and they were just perfect. I used lower fat swiss cheese and really good beef peppered pastrami from Sam's Club. I used the Thousand Island Dressing on here at AR and it was just perfect. I read some of the reviews here and I never knew that you can rinse the sauerkraut so it's not so tangy. It was the best Reuben I've ever made!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 5, 2009

YUM! This is ALWAYS the way I make my reuben sandwiches. Sometime I'll add extra of one thing or another depending on my mood. This is a classic and delicious recipe! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 26, 2009

This is one of my favorite sandwiches and I always stick to making it exactly this way. Delicious!

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Kendall

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

These are really tasty, and super easy to make. A nice change of pace from regular sandwiches. We don't like rye bread, so I used a light multigrain bakery bread and it was great! Makes a good light dinner with chips and a salad!

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domesticdiva

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Great taste and easy to make. I used my George Forman grill and cooked for @ 15 min total and turned out great!

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tcjewell

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Reviewed: Jun. 14, 2009

Good and classic! You may want to double up on the corned beef depending on how thin the slices are.

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novice cook1

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Reviewed: Jun. 10, 2009

I used meat, swiss , butter and Rye. very yummy

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annie

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Reviewed: Jun. 2, 2009

I made this for our family get together and it turned out great. They said it tasted just as good as at a bistro. I basically added a little extra of each ingredient on each sandwich and they were perfect. I also bought rye and pumpernickel bread so my family could choose their favorite version of a reuben sandwich. Delish!

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HotMamaFish

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 31, 2009

A classic recipe, and one of my favorites!

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HARTMR

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I used Arnold’s Jewish Rye (very good), Ken’s Thousand Island, real butter, Boar’s Head Corned Beef, Swiss cheese slices and Bavarian Sauerkraut. I put the sauerkraut in a small bowl and heated it the microwave for 30 seconds, then grilled for about 6 minutes per side on my pancake griddle until golden brown. Very tasty.

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