Reviewed: Apr. 24, 2009

This was pretty good and simple but next time, no tomato. It didn't really add to it at all.

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Elizabeth

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 3, 2009

i had my doubts at first, but this was really good. it was quick and easy to make AND delicious!

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dani

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Reviewed: Jan. 4, 2009

So yummy! What a great idea. I did use swiss and layered the ingredients instead of mixing them for ease.

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belle

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

these are amazing!! as others we changed the cheddar for swiss and they are not missing any flavor!! what meat???? a definate keeper!! mixing the cheese and dressing with the kraut is the gr8est for several reasons and at my cooking age i wonder why i've never thought of it!! thanks 4 da gr8 recipe!!

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floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Feb. 7, 2008

I am not a fan of Cheddar Cheese in Rubens so I switched it out to Swiss cheese and did the rest of it as suggested. I like mixing the cheese with the sauerkraut. It has a better blend and balance of flavors.

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Nancy Liedel

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 17, 2007

Yummy!

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Jennifer J

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2007

I thought these were okay but nothing I would make again. A classic reuben calls for Swiss cheese, not smoked cheddar. I followed the recipe exactly but think it would have been better with the Swiss. Also, I question why the cheese is shredded and mixed with the sauerkraut and dressing--seems like a lot of extra work. Even though this recipe omits the meat, the procedure for making the sandwich could still be followed--put the dressing on the inside of the bread and then layer the cheese, sauerkraut and tomato. I may try it that way, using Swiss cheese.

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