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My review
The Real Reuben
ALDO1938
"Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special."
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Ingredients
8 m servings 874 calsOriginal recipe yields 1 servings (1 serving)
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Per Serving: 874 calories; 58.7 g fat; 52.8 g carbohydrates; 36 g protein; 152 mg cholesterol; 2716 mg sodium. Full nutrition
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Reviews
Read all reviews 6990 Ratings
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Most helpful positive review
3/14/2005
I am laughing reading these reviews, watching the pains everyone's taking to assemble it right! Hehe. Anyway, my "build" idea is this (seems complicated, but it's not). Heat the empty tray un...
Most helpful critical review
3/16/2006
You are really missing out on a great recipe if you don't try Pam Anderson's Classic Reuben Sandwich. You really need to use a skillet to get everything heated just right. The ingredients are ...
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3/14/2005
I am laughing reading these reviews, watching the pains everyone's taking to assemble it right! Hehe. Anyway, my "build" idea is this (seems complicated, but it's not). Heat the empty tray un...
4/8/2011
Great sandwich - definitely the "Real" deal! This is a classic and I guess that's why it's one of my favorites. This was so good and so easy to make. If you use good quality ingredients you'll e...
3/15/2005
Oh my gosh, this is soooo good! One of my absolute favorite sandwiches! That being said, here is my method for making "grilled" sandwiches- toast the bread in the toaster, assemble the sandwich,...
12/19/2005
This was a great recipe. I followed chefsingledad's suggestion on how to assemble it. Only disappointing thing was the kraut and meat was cool, while the bread and cheese were hot from broilin...
7/17/2007
My hubby and I just got back from a trip to Nashville where he swore he had the best Reuben sandwich at a place called the Palms....until now! I put this together following the advice of other r...
3/16/2006
You are really missing out on a great recipe if you don't try Pam Anderson's Classic Reuben Sandwich. You really need to use a skillet to get everything heated just right. The ingredients are ...
12/15/2002
Sensational! I used lighter colored Rye bread due to preference. I buttered the top of the bread (so the bread doesn't fall apart) and broiled them until lightly crispy and then assembled the ...
1/25/2005
Great recipe! The dark rye is oh-so-essential, but it's tough to gauge the degree of browning. Keep an eye on this fellow in the pan ;-)