I love Reubens but, sometimes they're a pain to make. I like this recipe because it mimics the taste, if not the essence of a Reuben sandwich.
I made this twice before posting my comments --- both times in an 11x7 casserole dish and scaling down the ingredients (e.g., 1/2 lb corned beef instead of 1 lb, etc.)
TOAST YOUR BREAD! Otherwise, it will come out soggy. What I did was to cut up my bread and put it into the casserole dish, then put the dish into the oven while it was warming up.
I drained, but did not rinse my sourkraut. I think that this give a bit more flavor to the dish.
I used Thousand Island dressing (instead of Russian) both times. It still turned out great.
56 users found this review helpful
May 18, 2007