Quote:
Originally Posted by SAUTO
Dude...I seriously am. It looks so good.
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I grew up with reubens. Originally mom made them with shredded corned beef, shredded Swiss cheese and thousand island dressing all mixed together on Jewish seedless rye. When I’d order it when we went out and everything was sliced and layered I figured the restaurants were just being lazy (and using marbled rye for presentation). She eventually started making it the correct way (with the bread choice staying the same, which I still believe is the best bread to use).
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