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"When New Yorkers taste my Reuben, they say it's like those served by delis in 'The Big Apple'," notes Patty Kile of Elizabethtown, Pennsylvania.
This recipe is:
Quick
Nutritional Facts 1 sandwich equals 705 calories, 45 g fat (15 g saturated fat), 124 mg cholesterol, 2,830 mg sodium, 41 g carbohydrate, 6 g fiber, 34 g protein.
Originally published as Toasted Reubens in Taste of Home October/November 2002, p8
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Reviewed on Feb. 14, 2012 by Annie216
We loved this recipe. I didn't have any rye bread on hand so I made the Onion Dill Bread on this site and it made an awesome subsitute.
Reviewed on Dec. 22, 2011 by murrell006
This is awesome!
Reviewed on Jul. 17, 2011 by kebmod54
This was so delicious!
Reviewed on Mar. 19, 2011 by cheroliver
We have made this many times, and it is sooo good! Don't forget to rinse the sauerkraut.
Reviewed on Mar. 09, 2011 by GeorgeAnne
This recipe appeared years ago in Taste of Home magazine. I made them several times and misplaced the recipe. So glad to find it again! This is the very best Reuben recipe I have ever tried.
Reviewed on Mar. 17, 2010 by misscleocat
I have tried a number of Reuben recipes and this one is the best I have ever made. I used our George Forman grill to toast to perfection but kept the rest pretty much the same. I am planning on making these again tomorrow!!!
Reviewed on Mar. 10, 2010 by hal47
SOOOOO GOOD!! These do taste like New York! Thanks!
Reviewed on Mar. 10, 2010 by Justbeck101
Loved it! This is the first time eating a Toasted Reuben, my husband, who hates sauerkraut, enjoyed also!
Reviewed on Mar. 10, 2010 by chefless
My family loves this sandwich with honey mustard instead of the mayo mixture.
Reviewed on Mar. 14, 2009 by char3bc
You can also use Catalina dressing instead.
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