Reviewed: Mar. 18, 2012

Loved it!!!! I made the sandwiches Panini style on the stovetop and added some Swiss cheese. I will forever make my ruebens with coleslaw instead of kraut, so much better! Used recipe "corned beef for sandwiches" off this site for the meat as it is the best I have ever tried. Thanks for sharing!!!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Mar. 17, 2012

This recipe caught my eye because the cabbage wasn't cooked. I may be Irish but never did like sauerkraut. I cheated a bit, I had some very lean top loin corned beef from the deli. I made my cabbage mixture early in the day and let it sit in the fridge all day to marinate. I used cider vinegar and left out the salt and just kept throwing in shredded cabbage until it reached the right consistency. After I had my sandwich put together I decided to heat it up, so put it in my convection microwave on 350° until the Swiss cheese melted. Heating it was a great idea. Served with dill pickle wedges and chips. I'm not waiting until St. Patrick's day to make this great tasting sandwich again.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 26, 2011

This recipe is wonderful. I was out of spicy mustard so I used half yellow mustard and half horseradish. Also, like other viewers I added swiss cheese and I also sliced some tomatoes for us adults. And I marinated the cabbage ahead of time so it had time to absorb. There was too much cabbage leftover, but perhaps that's because I added other things to the sandwich. Next time I will probably half the cabbage and marinade. Overall, it was Excellent, my kids loved it, my husband loved it and I loved it! Great recipe! I will make this again and again.

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Reviewer:

Chocolate Lover's Anonymous

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

Served this to 8 people for book group and it was a huge success. Everyone loved them. I will definitely make again and not just for St. Patty's Day. I made the recipe exactly as stated and used sourdough wheat bread. So flavorful.

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7 users found this review helpful

Reviewer:

calimom29093

Reviewed: Mar. 15, 2011

We loved this. The only thing I changed is that I used Orowheat thins for the bread because this is what I had on hand and I I couldn't stand the thought of a "reuben" without cheese and so I shredded some swiss. Tasty stuff. Thanks bignosekate!

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Reviewer:

Soup Loving Nicole

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Apr. 24, 2010

This is my recipe..we make this every St Patrick's day. As for the recipe, I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad, shredded corned beef, all sandwiched between good sourdough. (I like to buy a french baguette from Panera Bread). Yum. Also, you can make any kind of vinaigrette you like. Mine was only a suggestion. I currently use the ratio: 3 TBL olive oil, 2 TBL red wine vinegar, 1 tsp greek oregano, and sometimes a pinch of sugar for a sweeter taste.

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Reviewer:

bignosekate

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: Santa Clara, California, USA

Reviewed: Mar. 31, 2010

This was a great sandwich. The only thing I would change is swap the cabbage with a cole slaw mix. The cabbage did not absorb the sauce, which was delicious. So I would marinate the cabbage ahead of time. My whole family, kids and hubby ate these! Thanks!

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10 users found this review helpful