Reviewed: Apr. 20, 2013

Someone mentioned that Thousand Island dressing is a "new" thing on a Reuben, and it is. In the olden days we always used Russian dressing on a Reuben, and I still do. There are several good recipes here for Russian dressing, some really easy and some taking a bit more time and effort. Try them and choose the one You like best, I did!

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Reviewer:

C1PNR

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Apr. 1, 2013

This is THE perfect reuben, thank you Colette G! Used top quality ingredients and made a corned beef just for this reciipe (have a freezer full from when they were on sale for St. Paddy's Day) A tip for all of you who found your sammie to still be cold inside after cooking: Cook on med-low, and COVER YOUR PAN WITH A LID. And take your time, these can't be rushed. This will insure that outside will be crispy and golden, but not burnt, and the inside will be perfect with yummy melty cheese and warm meat and sauerkraut. I served these with warm German potato salad and sour pickles. Absolutely fantastic :). Thanks for posting!

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Reviewer:

cathy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 28, 2013

Excellent! Hubby had mustard, I had TI dressing. Followed reviewer suggestions for warming the corned beef and sauerkraut. Next time I think I'll buy a few more slices of corned beef but we really enjoyed these as written. My mom used to make the best Reubens. These made me remember her so thanks for posting.

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Reviewer:

Cher

Cooking Level: Expert

Home Town: Ingersoll, Ontario, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Mar. 27, 2013

I used corn beef from our St Patrick Day dinner. I followed the suggestions by others to drain sauerkraut and warm before making sandwich . It was delicious . You can judge how long to warm sandwich on both sides. 8-10 mins on med-low. I nice change in eating.

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Reviewer:

SMcHurst Tx

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Irving, Texas, USA

Reviewed: Mar. 22, 2013

Love Reubens! 15 minutes per side is definitely too long for this, but the ingredients and method are spot on. I did a quick pickled cabbage instead of sauerkraut and some leftover corned beef with rye/pumpernickel bread. So yummy! Thanks for the recipe!

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Mar. 20, 2013

These were delicious! I too heated the sauerkraut up prior to adding it to sandwich.. defiantly a keeper!

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Reviewer:

Dezarie

Reviewed: Mar. 19, 2013

Wonderful sandwich! This is how we make ours ingredient wise. However, instead of deli corned beef, we always use any left over corned beef from St. Patrick's day to make our reubens. We warm everything up before creating this masterpiece of a sandwich!

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Reviewer:

Kathleen

Cooking Level: Intermediate

Reviewed: Mar. 17, 2013

Love this - exactly how we make it at home, except I heaped on more shaved corned beef. It's also great dipped in yellow mustard!

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Reviewer:

MissKitty

Cooking Level: Intermediate

Reviewed: Feb. 23, 2013

Best sandwich ever!

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Reviewer:

Dolina

Cooking Level: Intermediate

Reviewed: Feb. 4, 2013

pretty good just something missing - maybe it's the just the 1000 island dressing i used - i just felt like the whole sandwich lacked flavor - maybe there needs to be some additional seasoning added or make your own 1000 island

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