Reviewed: Jan. 16, 2003

This indeed is the real thing! I too spread a little butter on each slice (so that the bread would be "toasted") and used a larger baking sheet that could hold 6 ruebens and flipped after 2 minutes to evenly broil both sides. Also, I used deli-sliced swiss and when they were done, I re-opened the sandwiches carefully to add the thousand island dressing on the sandwich. Corned beef is not my favorite meat...but who can pass up a sandwich this good? Thanks Al!!

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Reviewer:

DREGINEK

Reviewed: Dec. 15, 2002

Sensational! I used lighter colored Rye bread due to preference. I buttered the top of the bread (so the bread doesn't fall apart) and broiled them until lightly crispy and then assembled the sandwich and warmed. You have to be really quick or the bottom piece of bread will get soggy. It's best to make an extra sandwich rather than piling it high. I use to cook my sandwich on a skillet but this is a lot quicker and much tastier!

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14 users found this review helpful

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Reviewed: Mar. 20, 2002

Excellent and easy. Thanks Al

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3 users found this review helpful

Reviewer:

JOY B

Reviewed: Feb. 19, 2002

This one will be perfect if replacing thousand island dressing with Russian dressing.

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Reviewer:

JOMIN

Reviewed: Feb. 5, 2002

Unbelievably quick, easy and SOOO #(*$&^ good!!!

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2 users found this review helpful

Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jan. 18, 2002

Al, thank you, thank you, thank you! Rubens are my favorite but I was never able to do them right at home. I always fried them but my cheese didn't melt and my sauerkraut was cold. Broiling is definately the trick. YUM!

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8 users found this review helpful