How to Make Legendary Reuben Sandwiches: Cooking with Kimberly

Web chef, Kimberly Turner, from http://CookingWithKimberly.com shares with you How to Make Legendary Reuben Sandwiches!

* Recipe & Blog Post: http://CookingWithKimberly.com/legendary-reuben-sandwiches/

This show is brought to you by TechDadz.com: http://TechDadz.com

Want more Sandwich recipes? Check out our category: http://cookingwithkimberly.com/category/main-dishes/sandwich-recipes/

Be a Champion in the Kitchen & Eat Deliciously!

* “Like” on Facebook: http://facebook.com/CookingWithKimberly
* Subscribe on iFood.tv: http://iFood.tv/CookingWithKimberly
* Follow @CookingWithKimE on Twitter: http://twitter.com/CookingWithKimE

CREDITS:
Recipe by TechDadz.com: http://TechDadz.com
Styling: http://KapowMag.com/fashion
Kimberly’s Fitness: “Don’t Hate…Get in SHAPE!” Register for Classes @ http://BAMNiagara.ca
Video Production: http://KapowMag.com/media
Music: “Modern Jazz Samba” by Kevin MacLeod – http://Incompetech.com
Sounds: “Bomb” by Mike Koenig @ http://SoundBible.com
CWK is Made in Niagara! Are you? List your Biz @ http://MadeInNiagara.info/list-your-biz
Need Kitchen Gear? Shop @ http://shop.cookingwithkimberly.com

25 Replies to “How to Make Legendary Reuben Sandwiches: Cooking with Kimberly”

  1. the original ruben did not use dressing – skip the dressing – use only seeded jewish rye bread – butter on both sides and and toast the slices of rye in a hot pan – toast both sides of the bread – once toasted set the rye slices on a plate – use the best corned beef thin sliced – even a chipped corned beef – find the best Kraut you can and the best swiss cheese – heat the corned beef in a pan – then add the kraut, and mix together – and heat – slightly browning the corned beef – too much moisture is not good for the toasted rye – pile the corned beef and kraut in a shape of the bread slices – put the swiss cheese slices on that pile – turn of the heat and let the swiss cheese melt – when melted – add the pile to one of the toasted bread slices and then add the other slice – pickles on the side – very quick and very clean – excellent – skip that dressing….

  2. Do you have gas oven and a electric one why just go with gas only it's better

  3. @ 1:59 you say your kraut was made in Champagne. Does that refer to booze, or do you live in Illinois?

  4. In the Midwest "Rachaels" are made with ham, still with sauerkraut., not coleslaw. I dunno what that is.

  5. Girl girl girl girl girl!!!! you my dear are speaking my language!!!!!!!!! now you got me craving a sammich!!!!!!!

Comments are closed.