Comments on: How to make Reuben Sandwiches (Baked)

By: Sue

Sue — Sun, 16 Mar 2025 23:54:18 +0000

This was delicious! Baking the sandwiches was great ! I will definitely be making these again !

By: Barbara

Barbara — Tue, 11 Mar 2025 23:12:06 +0000

made them tonight. AMAZING!

By: Dottie

Dottie — Fri, 02 Feb 2024 23:33:02 +0000

Great results from this recipe! And the sauerkraut issue? I put it in a plate, drain it as much as possible from that, then use clean paper towels and press down gently to remove moisture. Repeat as needed. Works like a charm. Also a time-saver? I mix the dressing along with the kraut. Eliminates a step. Thanks for sharing this great baked reuben idea!

By: Barbara Snarski

Barbara Snarski — Tue, 31 Jan 2023 22:42:13 +0000

I use a salad spinner to dry the sauerkraut. Then it’s not pressed into a lump from squeezing. And I agree with buying kraut from the refrigerator section, not off the shelf. Same with the dressing.

By: Rachel Ballard

Rachel Ballard — Sat, 11 Jun 2022 14:09:13 +0000

In reply to Greg Rorris. Thanks Greg! And yes, you have to drain that liquid thoroughly so the bread doesn't get soggy. --Rachel

By: Greg Rorris

Greg Rorris — Mon, 06 Jun 2022 22:00:10 +0000

I’ve used your recipe often – or as often as I make Reubens. You’re absolutely right – dry the sauerkraut. Pour the jar or can of kraut into your colander and with your fists press the moisture out of the kraut. Viola!

By: Rachel Ballard

Rachel Ballard — Fri, 27 Aug 2021 15:50:56 +0000

In reply to Donna J.

I don’t at the moment but I will make you one soon Donna! One like this might work, it has great reviews: https://www.biggerbolderbaking.com/steakhouse-style-pumpernickel-bread/ –Rachel

By: Donna J

Donna J — Sun, 15 Aug 2021 12:10:17 +0000

do you have any recipes for rye or pumpernickel bread, it is my husbands favorite and I would love to me it from scratch. Thank you!