Reviews & Comments

I LOVE Rueben’s so I gave this a try first as I'm having a St. Patty party and thought this would be a good dish for 15 ppl. It was good but like others, there's a few things I need to change before making for a crowd. 1) more batter on bottom/less on top 2) a LOT more meat & cheese!! There wasn't enough meat and the swiss melted away to nothing. (I also used pastrami as it was cheaper than corned beef) 3) go easy on the mustard, we're not fans and even though I spread it on the slices lightly, we hit some heavy spots while eating that made your mouth wrinkle up. LOL 4) Definitely have to cut up the meat! Using the whole slices made it difficult to cut/serve without making a mess. 5) could use a little more sauerkraut as that too seemed to disappear during cooking. It's a keeper though!!

I thought this was great! Easy and it tasted like we were in a diner. I had pulsed some leftover corned beef from St. Pat's in the food processor for hash but I had way too much so made this with the rest. It was a hit :)

We love reubens and I found this to be a very satisfying and "lighter" choice without the buttered grilled bread. I used a mix of leftover corned beef and deli turkey pastrami. I think someone got into the pastrami before I made it, so the meat was a little on the low side. I cut back slightly on the mustard as I do in all recipes as it can be too overpowering for me. Will definitely make this again.

Doubled the recipe and baked the Reuben in a 12-inch cast iron Dutch oven on a camping trip. Wow! Cut it into wedges, served it with potato salad and fed ten hungry adults.