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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This is THE perfect reuben, thank you Colette G! Used top quality ingredients and made a...