Reuben Reuben I've Been Thinking......

I make them with a hardy rye bread (we like the caraway seeds too) piles of thinly sliced corned beef, sauerkraut, swiss cheese and russian dressing. a lot of people will use thousand island dressing instead. Then you can either broil it under the flames or grill it with butter. I like to heat up the makings first, otherwise the sauerkraut can make things a little soggy. I like a crisp bread and hot innerds - mmmm. They are a tradition for us, after having corned beef for Saint Patrick's day. then we will also have for another meal something Italian for Saint Joseph's day (today)

let's see if this will let me respond now, as it wouldn't let me reply to Faith's or another's comments. I make them with a hardy rye bread (we like the caraway seeds too) piles of thinly sliced corned beef, sauerkraut, swiss cheese and russian dressing. a lot of people will use thousand island dressing instead. Then you can either broil it under the flames or grill it with butter. I like to heat up the makings first, otherwise the sauerkraut can make things a little soggy. I like a crisp bread and hot innerds - mmmm.