6 New Takes on the Classic Reuben Sandwich Recipe
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There are a couple debates about who created the classic Reuben sandwich recipe, but whoever it was deserves a prize! For those of you who haven't enjoyed the simple pleasure of a Reuben sandwich, let us explain. In between two toasty pieces of thick rye bread lies a generous portion of corned beef, a couple of slices of swiss cheese, a spoonful of sauerkraut, and a squeeze of Thousand Island dressing or Russian Dressing (possibly even Dijon mustard). But the best part about a Reuben sandwich is that it's served hot, so all of the ingredients are satisfyingly warm and melded together. Now, if you've never had this combination it may sound a little strange, but don't let that stop you from trying out one of these tasty twists on the classic Reuben sandwich recipe. And hey, if you need to get your toes wet first, then follow our recipe for The Ultimate Reuben. We bet you'll be comin' back for more!
Even if you've had a great Reuben Sandwich before, we urge you to try our version of The Ultimate Reuben...as it's truly a cut above the rest. Whether you cook it in a slow cooker or on the stovetop, this scrumptious open-face sandwich will have all eyes smiling, Irish or not!
If you're a fan of Reuben sandwiches, then you're going to love our reinvented Reuben Macaroni Salad. We tossed together all of your favorite Reuben ingredients to make this easy pasta salad recipe that's sure to make 'em all say "Mm!"
A Reuben sandwich is traditionally a grilled corned beef, Swiss cheese, and sauerkraut combo served with Russian dressing on rye bread. Well, these are an hors d'oeuvre or appetizer version - homemade taste, easy to make, and convenient to serve.
Jump on the pretzel bread bandwagon and give our Soft Pretzel Reubens a shot. Betcha never thought it would be this easy to make your own homemade soft pretzels, huh?
Reuben Loaf allows you to enjoy the flavor of a Reuben sandwich in casserole-sized portions. Reuben Loaf makes a wonderful dinner or snack and tastes just as great when reheated the next day.
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