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Old 08-25-2009, 09:33 PM
 
Location: Somewhere over the rainbow in "OZ "
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A good course rye bread to start... lightly buttered... then under the broiler to lightly toast.. just " one side only "
Now to build the sandwich....toasted side facing up.... spread with some good spicy mustard...apply some good lean corned beef... " thick or thin " then a " Big or Small " dollop of the shredded red pickled cabbage, then some good Swiss cheese... add some more spicy mustard to the other toasted side of the rye bread... place in a " buttered " frying pay at med heat and toast the out side now turning to get a crisp exterior....and the cheese is starting to melt.... serve with a good kosher pickle and some good potato chips....and your favorite drink... and relax and enjoy..
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Old 08-25-2009, 09:38 PM
 
Location: Land of 10000 Lakes +
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Yummm! Thanks Tinman.
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Old 08-26-2009, 05:18 AM
 
Location: Looking East and hoping!
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Or you could do open-faced under the broiler! Yum-and don't forget the russian dressing.
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Old 08-26-2009, 11:15 AM
 
Location: Pittsburgh
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I was just thinking about making Reubens for dinner in the next week or so. Now that I have your recipe, it's going to have to be sooner!
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Old 08-27-2009, 10:43 AM
 
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Sounds great, but I thought a reuben was pastrami, sauerkraut and thousand island dressing on rye?
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Old 08-27-2009, 11:11 AM
 
Location: Arlington Virginia
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I had to look it up Reuben sandwich - Wikipedia, the free encyclopedia
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Old 08-27-2009, 01:16 PM
 
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There is nothing better on a chilly Fall night than a Reuben right off the griddle. I use my teflon electric griddle and REAL butter. So good!
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