Hi Robin, I am from Scotland and I made your Reuben sandwich, it was awesome and it's one of the best sandwiches i have ever had, thank you. Will definitely make it again 🏴
Hi Robin! You asked about the difference between pastrami and corned beef. Both are brined for several days prior to cooking and therein lies the difference. Pastrami is traditionally smoked with low heat for several hours after being removed from the brine and corned beef is traditionally boiled/simmered for an hour or two after brining. Thanks for your quick and easy Reuben sandwich recipe!
A great recipe! I do one tiny thing differently for any sandwich I make that has cheese slices. I put one slice of cheese on the top and one slice on the bottom so when it melts the meat is surrounded by a cheesy envelope. It also helps hold the sandwich together!
Okay. Update! The loaf of rye bread I got in the mail was outstanding. I made the sandwich almost exactly as you did and it came out the way a Reuben sandwich should taste. That Russian dressing was killer and made the sanwich extra special. I can hardly wait to put it on a hamburger. Thank you.
I haven't found fresh ground horseradish anywhere in Bangkok but I just got some mail-order powdered horseradish to make the Russian dressing (also not available here) and I can hardly wait for the loaf of dark rye bread I ordered. Thanks for the easy to follow instructions. Good luck on your channel.
When i made this last week I absolutely loved it! Loved the Russian dressing with the kick of siracha! Love your videos when i have time to make food, keep doing what youre doing!
Thank you for this video! I'm making pastrami "from scratch" with a corned beef brisket this weekend and I got all the ingredients to make the Russian dressing and Reuben sandwiches. What I didn't have is a technique for actually making the sandwiches, but now I do. Reminds me of how my mom makes grilled cheese sandwiches.
I've never made Reuben sandwiches before but I love them. I bought five flat cut corned beef briskets over St Patrick's Day and froze them. Tomorrow I'm going to have a go at making some sandwiches using your technique. Thanks for your easy to follow instructions on how to make cheese sandwiches.
American Brew-Pub food is fun, particularly when people from all over 'todos del Mundo' enjoy it. Really solid build, though am partial too Marble-Rye as it is so fun to look at!
actually is way easier to say than you think...." wu-ster-shier"...its easy if you think [rooster-sheer] went to a broadcasting school first thing they taught us...
Good day from over the pond. That’s a very close pronunciation. In the uk we say: ‘Wooster’ sauce. Because after a Bloody Mary or 2 that’s how it comes out :)
Sorry. If you're gonna toss around the word "classic", you need to use Dark Rye -- Pumpernickel in a pinch. I guarantee they didn't use sickly pale or (worse) that yuppie Marble crap when they first made'm in that famous Omaha poker game. It's worth noting that you yourself -- in the video -- said you're not a fan of rye bread. Perhaps this is not the sandwich you should be attempting. And you inexplicably think draining the sauerkraut is a "plus". It isn't tinsel. It's not there for decorative reasons. The juice is part of the sandwich. Certainly remove the excess, but keep as much as possible. The Reuben is supposed to be a moist sandwich. It's gooey and juicy in the center -- crunch-crispy outside. No one said it is easy to achieve this delicate balance. That's why a properly made Reuben is almost non-existent these days. Keep your short-cuts. Also, deli-sliced meat rarely provides a good sandwich. Certainly not a Classic one. This ain't Arby's. Use hand-carved. Reubens are all about balance and texture as well as taste. It's not hard to boil a corned-beef in pickling spice and garlic for a few hours, let it set and carve away.
Both are made with beef brisket, but corned beef is from the back end of the brisket, and pastrami is from the end closer to the navel, which is a bit fattier.... Then, corned beef is boiled, n pastrami is smoked... "traditionally"
Hi Anne, thanks for watching my Reuben sandwich video. Here is a playlist of all the sandwiches that are on my channel for your viewing pleasure! th-cam.com/video/gCkV6RDNbxE/w-d-xo.html
“Worcestershire” Sauce is hard to pronounce because because that is not the way to say it. It is “Wooster” Sauce in England, and sometimes“Worstesher” Sauce in America.
No pickle? The best Rueben is served with a fresh dill pickle and steak fries: big, coarse fries that are crispy and tender in the middle. If you're gonna spend all that time on the sandwich you need the embellishments.
I love Reubens, but I’m a bit of a weirdo because I hate sauerkraut, so if I’m out somewhere and order a Reuben I order mine without sauerkraut. It’s kind of hard to call it a Reuben without sauerkraut, but whatever I guess, so I just eat mine with the corned beef, cheese and Russian dressing.
Thanks for this! I'm glad this was the first Reuben video I checked out. I've never like sauerkraut, but dang... See I'm on this mission to learn all the classic sandwiches from around the world. Caesar Club, Cubanos, Sloppy Joe (I've found I prefer a melt), now the Rueben! And I love it! :D Thank you for suggesting alternatives, I went with Spiced Beef and 1000 Island Sauce. Also I don't like Rye so I'm sticking with Sourdough. But be that as it may. I think the magic is in the preparation as per your instructions. I really had my misgivings about this one due to the Sauerkraut, but... It just works :D So easy and so nice. The great sandwiches are magic. Any suggestions for the next one I should try?
Hi Joe, here is a playlist of all the sandwiches I have on my channel for you to explore: th-cam.com/video/gCkV6RDNbxE/w-d-xo.html Let me know if you will be trying any of these! Have a great day!
To make a good homemade meal, we must put work into it. A good meal is made the hard way, but is worth it. Thank you for the great information and recipe. I learn best by seeing well made videos like yours. It's harder for me to learn by reading alone. Your version of Russian sauce is very nice. I used ⅛ teaspoon of Tabasco Sauce since I don't have any Sriracha. I also found that ¼ to ½ teaspoon Worcester sauce also works well. Both of these ingredients are very strong, and learned long ago to use them carefully. Even though I have a learning disability, your videos are easy to understand and learn from.
If I may chime in on the Russian dressing, here's how I just made mine with these ingredients: Mayonnaise w/ Olive Oil Ketchup Hot Sauce Relish Sandwich Spread Taco Bell Chipotle Sauce Ground Pepper
Hey Robin, we tried this tonight. Really great stuff !! The russian dressing is outstanding. Thanks for sharing. Kind regards from from Cologne, Germany
You got lucky and picked Jewish Rye Bread, Why? It contains Caraway Seed which makes it a genuine Ruben. An obligatory addition would be a slice of Dill Pickle. More Caraway Seed. would be preferred by some people. Nice video. Robin , you are great..
Just the way I used to make them at the restaurant EXCELLANT. The right way to do it . Thank you for the memories after all these years Imade one last night and was in 7th Heaven Thank you so much again EXCELLENT DEMONSTRATION
If you are in a hurry, squeeze the sauerkrout by hand, put on a small plate, cover with corned beef and top with cheese. Put in microwave to heat through. Put butter in frying pan until melted. Put one slice of bread in, mop up the melted butter until absorbed and toast. Remove to plate and repeat with next slice. Give microwave a final blast, put on one slice and cover with the other and back into the pan to heat trough on both sides. Sliced kosher dills are required and so is the bests deli potato salad you can find near by, plus a good pilsner. Russian dressing is classic but I prefer deli mustard.
Just made this. Amazingly delicious. Didn't have shallots-used green onions instead. Upon tasting the dressing, it seemed missing something for my taste ( though I've never had Russian dressing) - a bit of sweetness? Since it was also fairly thin, I added a couple tablespoons of Miracle Whip which added a touch of sweetness and made it a bit thicker. REALLY good! Liked the idea of toasting both sides of the bread-you're so right-no sogginess. I made the whole thing on the griddle of my stove. One thing I do to make things easier/faster is to butter the grill rather than the bread. Also assembled corned beef, swiss cheese and saurkraut on the grill, when my bread was toasted, added dressing to both pieces and slapped it together. Covering the meat, cheese and kraut with a concave glass lid, made the cheese melt that it even ran onto the grill and browned the edges. OMG. Thank you so much for this recipe and new ideas. Will be making this often. The dressing will be good on other kinds of sandwiches, as well. Had to subscribe.
My first reuben was on a cruise ship. They had a tiny deli that opened when the main kitchen closed, it stayed open all night. I gained 10lbs in 5 days on those reubens.
I am in heaven > I made Homemade Kraut for the last few months so I have real sour, sauerkraut, I last Night made home made sourdough and a Corned beef. Today we feast. I followed this Recipe and its incredible. YUMMY!!! Thanks for sharing.
Hello Robin! Hope all is well. I also hope u see this comment and have an answer. Please tell me who is the manufacturer of the knife u were using to chop the shallots! Looks like a nice knife. In advance thank you!
Hello Chef, the manufacturer of the knife I used in this video is J.A. Henckels. I placed a link in the description of the video so you can see the details. Here is a link to the recipe. Then click the link below the video where it says show more. th-cam.com/video/qsm1INDq8q4/w-d-xo.html
Hi my dear friend. I'm sorry if I missed your video,but I gow from my country and I don't have network. I miss a lot from TH-cam. I'm happy to see you. Have a beautiful night. Love you. Good recipe.🤗🤗🤗🤗💖💖💖💖💞💞💞💞👍👍👍👍💝💝💝💝😘😘😘😘😘😍😍😍😍😍
Thanks Steve, for the update. Glad to hear everyone is enjoying it! Have you seen my latest video? It's Turkey Fried Rice and it's delish. Check it out: th-cam.com/video/qMut8zvbEZ0/w-d-xo.html
Hi Robin,
I am from Scotland and I made your Reuben sandwich, it was awesome and it's one of the best sandwiches i have ever had, thank you.
Will definitely make it again 🏴
So glad you enjoyed this sandwich! Thanks for getting back to me as well!
Hi Robin! You asked about the difference between pastrami and corned beef. Both are brined for several days prior to cooking and therein lies the difference. Pastrami is traditionally smoked with low heat for several hours after being removed from the brine and corned beef is traditionally boiled/simmered for an hour or two after brining. Thanks for your quick and easy Reuben sandwich recipe!
Fabulous! We will have it for lunch!
A great recipe! I do one tiny thing differently for any sandwich I make that has cheese slices. I put one slice of cheese on the top and one slice on the bottom so when it melts the meat is surrounded by a cheesy envelope. It also helps hold the sandwich together!
Sounds good Joe! Thanks for watching.
I make them just like you do, with the exception of toasting both sides of the bread. That's a great idea, I will do that from now on. Thanks Robin.
You are welcome! Glad to be of help!
Okay. Update! The loaf of rye bread I got in the mail was outstanding. I made the sandwich almost exactly as you did and it came out the way a Reuben sandwich should taste. That Russian dressing was killer and made the sanwich extra special. I can hardly wait to put it on a hamburger. Thank you.
This looks FANTASTIC! Omg my tastebuds are doing flips !! Love it! I really enjoy your channel, Robin!
Thank you so much for your support! It's a mighty good sandwich which doesn't disappoint! Glad you are enjoying the videos!
I use pumpernickel bread for my Reubens. Also use corn beef. Pumpernickel is my favorite bread!!! The Reuben is my favorite sandwich of all time!!!
i liked the part where the corned beef slipped
Enough said beautiful, beautiful, beautiful.
That sure is a great recipe for a great recipe. Thank you for sharing. It was quick and easy and I loved this sandwich.
Thanks for getting back to me with your update Steve!
I haven't found fresh ground horseradish anywhere in Bangkok but I just got some mail-order powdered horseradish to make the Russian dressing (also not available here) and I can hardly wait for the loaf of dark rye bread I ordered. Thanks for the easy to follow instructions. Good luck on your channel.
Glad you did this one! It’s one of my favorite sandwiches ever! I’m gonna try it out this weekend, it looks delicious!
So I'm curious as to how you liked this sandwich! Thanks for watching!
When i made this last week I absolutely loved it! Loved the Russian dressing with the kick of siracha! Love your videos when i have time to make food, keep doing what youre doing!
I’m making your Reuben Right Now 😇🥪 Thank You So Much 😊
Awesome Mick!
I put a weight on my sandwich while toasting, otherwise just the same. 👍
Thank you for this video! I'm making pastrami "from scratch" with a corned beef brisket this weekend and I got all the ingredients to make the Russian dressing and Reuben sandwiches. What I didn't have is a technique for actually making the sandwiches, but now I do. Reminds me of how my mom makes grilled cheese sandwiches.
Thanks for the comment Robbie! Enjoy your Reuben sandwich!
I've never made Reuben sandwiches before but I love them. I bought five flat cut corned beef briskets over St Patrick's Day and froze them. Tomorrow I'm going to have a go at making some sandwiches using your technique. Thanks for your easy to follow instructions on how to make cheese sandwiches.
I bet those sandwiches turned out great! Thanks for stopping in to comment.
This sandwich looks amazing! Will definitely make it.
Corned beef is boiled while pastrami is smoked.
The difference between 1,000 Island and Russian dressing is; 1,000 has sweet pickle relish in it.
Also, Russian has horse radish in it.
Uh. Corn beef is pickled and pastrami is cured
OMIGOSH... I haven’t had one of these in over eight years since I moved here to CALI from Michigan, thanks for this recipe and reminder🥪
Problem is you moved to California.
Liberal shit hole.
Hay Robin, why dont you show how to make sauerkraut
Now there's an idea! Thanks for the request!
Thanks for posting, from sunny Belfast 👍
You are welcome Davy!
Love the Russian dressing recipe. (substituted green peppers for challots)
American Brew-Pub food is fun, particularly when people from all over 'todos del Mundo' enjoy it. Really solid build, though am partial too Marble-Rye as it is so fun to look at!
actually is way easier to say than you think...." wu-ster-shier"...its easy if you think [rooster-sheer] went to a broadcasting school first thing they taught us...
Thank you for that tip , i had a hard time alwalys pronouncing this word.
Good day from over the pond. That’s a very close pronunciation.
In the uk we say: ‘Wooster’ sauce. Because after a Bloody Mary or 2 that’s how it comes out :)
Yeah, cracks me up hearing non UK residents trying to say worcestershire sauce.
Just "wush ta shy ur"
blud made me har har har
Sorry. If you're gonna toss around the word "classic", you need to use Dark Rye -- Pumpernickel in a pinch. I guarantee they didn't use sickly pale or (worse) that yuppie Marble crap when they first made'm in that famous Omaha poker game. It's worth noting that you yourself -- in the video -- said you're not a fan of rye bread. Perhaps this is not the sandwich you should be attempting.
And you inexplicably think draining the sauerkraut is a "plus". It isn't tinsel. It's not there for decorative reasons. The juice is part of the sandwich. Certainly remove the excess, but keep as much as possible. The Reuben is supposed to be a moist sandwich. It's gooey and juicy in the center -- crunch-crispy outside. No one said it is easy to achieve this delicate balance. That's why a properly made Reuben is almost non-existent these days. Keep your short-cuts.
Also, deli-sliced meat rarely provides a good sandwich. Certainly not a Classic one. This ain't Arby's. Use hand-carved. Reubens are all about balance and texture as well as taste. It's not hard to boil a corned-beef in pickling spice and garlic for a few hours, let it set and carve away.
Definitely want one now!!! Delish!
Hi Jen, you really should try this! Thanks for commenting!
yummy and the Russian dressing sounds heavenly.
.
Hi Beverlee, I think you will love this one! The Russian dressing is really nice especially with the diced onion. Thanks for watching!
Both are made with beef brisket, but corned beef is from the back end of the brisket, and pastrami is from the end closer to the navel, which is a bit fattier....
Then, corned beef is boiled, n pastrami is smoked... "traditionally"
My mouth is watering watching this.never made it at home,always at a Deli, going to try it. thanks for sharing
Hi Anne, thanks for watching my Reuben sandwich video. Here is a playlist of all the sandwiches that are on my channel for your viewing pleasure! th-cam.com/video/gCkV6RDNbxE/w-d-xo.html
Instead of sauerkraut, i take cabbage and onions and saute with a lil oil spray with salt, pepper, garlic powder, celery seeds
“Worcestershire” Sauce is hard to pronounce because because that is not the way to say it. It is “Wooster” Sauce in England, and sometimes“Worstesher” Sauce in America.
This is a new staple at my house. Can't wait to try the baked eggplant! :)
pastrami is smoked corned beef. corned beef is traditionally boiled, but when smoke, it becomes pastrami.
No pickle? The best Rueben is served with a fresh dill pickle and steak fries: big, coarse fries that are crispy and tender in the middle. If you're gonna spend all that time on the sandwich you need the embellishments.
How does the viewer know you're making a great ruben sandwich so they can request it?
Pretty sure pastrami is just corned beef that's been smoked. Brisket is the best. Delicious sandwich. My favorite
You are correct Courtney! Thanks for watching!
I love Reubens, but I’m a bit of a weirdo because I hate sauerkraut, so if I’m out somewhere and order a Reuben I order mine without sauerkraut. It’s kind of hard to call it a Reuben without sauerkraut, but whatever I guess, so I just eat mine with the corned beef, cheese and Russian dressing.
Pastrami is cut from around the navel and smoke. Corn Beef Brisket is cut from the chest and boiled.
Aww, you have a new sub just because your name. My daughter's name is Robyen. Can't wait to see more!
Robin, all your lifetime of experience in the kitchen is shining through on this awesome sandwich,, ty for posting!!!
Thanks for your kind comment! I do appreciate it. Be sure and check out more of my recipes! I hope you enjoy!
When I do grilled sammies, I usually use mayonnaise instead of butter. I may make that substitution when I do this.
Thanks for this! I'm glad this was the first Reuben video I checked out. I've never like sauerkraut, but dang... See I'm on this mission to learn all the classic sandwiches from around the world. Caesar Club, Cubanos, Sloppy Joe (I've found I prefer a melt), now the Rueben! And I love it! :D
Thank you for suggesting alternatives, I went with Spiced Beef and 1000 Island Sauce. Also I don't like Rye so I'm sticking with Sourdough. But be that as it may. I think the magic is in the preparation as per your instructions.
I really had my misgivings about this one due to the Sauerkraut, but... It just works :D So easy and so nice. The great sandwiches are magic. Any suggestions for the next one I should try?
Hi Joe, here is a playlist of all the sandwiches I have on my channel for you to explore: th-cam.com/video/gCkV6RDNbxE/w-d-xo.html Let me know if you will be trying any of these! Have a great day!
Where is the 5 thumbs up button!?
Thanks James! I appreciate the support.
Over here in the UK, the difference between pastrami and corned beef is vast. I'm going to make both versions and see how upsetting it is.
With regard to Worcestershire sauce, my Canadian friend says they just call it Wooster sauce.
Pastrami is corn beef that’s been smoked. That’s the only difference
Looks absolutely delicious.
Purtroppo Corned beef o Pastrami sono difficili da trovare in Italia
Great job, I love it. Thank you so much!
To make a good homemade meal, we must put work into it. A good meal is made the hard way, but is worth it. Thank you for the great information and recipe. I learn best by seeing well made videos like yours. It's harder for me to learn by reading alone. Your version of Russian sauce is very nice. I used ⅛ teaspoon of Tabasco Sauce since I don't have any Sriracha. I also found that ¼ to ½ teaspoon Worcester sauce also works well. Both of these ingredients are very strong, and learned long ago to use them carefully. Even though I have a learning disability, your videos are easy to understand and learn from.
If I may chime in on the Russian dressing, here's how I just made mine with these ingredients:
Mayonnaise w/ Olive Oil
Ketchup
Hot Sauce
Relish Sandwich Spread
Taco Bell Chipotle Sauce
Ground Pepper
Thanks for sharing Batman!
I personally like to wrap the meat in tinfoil and pop it in the oven with the sauerkraut on a separate piece of foil. Then grill.
Thanks for sharing. Great video. 👍🏻😋
Pastrami is corned beef that is rolled in coriander and black pepper and then smoked and steamed
So,.. thanks to Kathryn I’ll never eat another Rubins , , ... . NAH!
Hey Robin, we tried this tonight. Really great stuff !! The russian dressing is outstanding. Thanks for sharing. Kind regards from from Cologne, Germany
Great to hear! Thanks for stopping in to comment!
That looks wonderful ROBIN, I can’t wait to try it thank you sweetheart. Your friend KATHY❤️😇
Thank you Kathy!
Hahah! The _proper_ way to pronounce Worcestershire is (phonetically) 'woosta-sher' (or in an American accent, 'woosta-sha' would probably be better).
Thanks, I need all the help I can get!! lol.
Thank you 😊😊😊💕💕 going to get the stuff right now ,
I've been eating this for years and I don't ever remember having a sauce on it.
Wonderful video! I made a corned beef brisket that was great and used the leftovers to make your Reuben sandwich. Fantastic!
Awesome! Thanks for letting me know.
Corned beef is not smoked it’s boiled. Pastrami is smoked.
Croque Monsieur, Monte Christo or Reuben. They are all ham and cheese grilled sandwiches. I like the Monte Christo the best.
Thanks for stopping by!
You got lucky and picked Jewish Rye Bread, Why? It contains Caraway Seed which makes it a genuine Ruben. An obligatory addition would be a slice of Dill Pickle. More Caraway Seed. would be preferred by some people. Nice video. Robin , you are great..
THANK YOU ROBIN
Just the way I used to make them at the restaurant EXCELLANT. The right way to do it . Thank you for the memories after all these years Imade one last night and was in 7th Heaven Thank you so much again EXCELLENT DEMONSTRATION
Great job. I make mine exactly the same way. Thanks for validating.
You are welcome!
Classic would be on dark pumpernickel
I’m looking for a Sandwich Channel. All sandwiches. I love Ruben’s too.
If you are in a hurry, squeeze the sauerkrout by hand, put on a small plate, cover with corned beef and top with cheese. Put in microwave to heat through. Put butter in frying pan until melted. Put one slice of bread in, mop up the melted butter until absorbed and toast. Remove to plate and repeat with next slice. Give microwave a final blast, put on one slice and cover with the other and back into the pan to heat trough on both sides. Sliced kosher dills are required and so is the bests deli potato salad you can find near by, plus a good pilsner. Russian dressing is classic but I prefer deli mustard.
I prefer mustard as well
pastrami is cooked smoked while corn beef is boiled
New subscriber. I love Reuben sandwich.
Welcome to my channel Jay! Thank you for subscribing. I have many recipes for you to explore. Remember you can do a search. Enjoy!
That is one hell of a Reuben!
I can only enjoy these at home when I make them myself. Restaurants always make them soggy, and scrimp on corned beef!
Thanks for the compliment! I totally agree, homemade Reubens are the best!
This is SOOOOOO good. I've made it a number of times already. Much thanks.
Use yellow mustard instead of dressing.
If you don't have rye bread try texas toast or cottage bread.
Just made this. Amazingly delicious. Didn't have shallots-used green onions instead. Upon tasting the dressing, it seemed missing something for my taste ( though I've never had Russian dressing) - a bit of sweetness? Since it was also fairly thin, I added a couple tablespoons of Miracle Whip which added a touch of sweetness and made it a bit thicker. REALLY good! Liked the idea of toasting both sides of the bread-you're so right-no sogginess. I made the whole thing on the griddle of my stove. One thing I do to make things easier/faster is to butter the grill rather than the bread. Also assembled corned beef, swiss cheese and saurkraut on the grill, when my bread was toasted, added dressing to both pieces and slapped it together. Covering the meat, cheese and kraut with a concave glass lid, made the cheese melt that it even ran onto the grill and browned the edges. OMG. Thank you so much for this recipe and new ideas. Will be making this often. The dressing will be good on other kinds of sandwiches, as well. Had to subscribe.
Pastrami is basically smoked corned beef
This is one of my favorite Sammiches! I hope this tasted as well as it looked :)
I certainly enjoyed it! Thanks for stopping in.
I’m soooooo hungry that sandwich is epic
Hi Aaron, so have you made this sandwich yet? Let me know if you tried it and how it turned out! Have a great day!
i've always made the rueben sandwich with the classic rueben with the more traditional pumpernickel rye.
Great video, and I will definitely be trying this out soon! xxx
Hi Danielle, thank you! I hope you enjoy the Reuben!
My first reuben was on a cruise ship. They had a tiny deli that opened when the main kitchen closed, it stayed open all night. I gained 10lbs in 5 days on those reubens.
They are hard to resist!
I am in heaven > I made Homemade Kraut for the last few months so I have real sour, sauerkraut, I last Night made home made sourdough and a Corned beef. Today we feast. I followed this Recipe and its incredible. YUMMY!!! Thanks for sharing.
Great video thank you♥️👍
Hello Robin! Hope all is well. I also hope u see this comment and have an answer. Please tell me who is the manufacturer of the knife u were using to chop the shallots! Looks like a nice knife. In advance thank you!
Hello Chef, the manufacturer of the knife I used in this video is J.A. Henckels. I placed a link in the description of the video so you can see the details. Here is a link to the recipe. Then click the link below the video where it says show more. th-cam.com/video/qsm1INDq8q4/w-d-xo.html
Now that's a beautiful sandwich. Great job!!
Thank you Damien! I hope you try it!
You don't make it right!! 👇👇
Delicious..😊
Worchestersauce= what's this here sauce (say it fast)
Hi my dear friend. I'm sorry if I missed your video,but I gow from my country and I don't have network. I miss a lot from TH-cam. I'm happy to see you. Have a beautiful night. Love you. Good recipe.🤗🤗🤗🤗💖💖💖💖💞💞💞💞👍👍👍👍💝💝💝💝😘😘😘😘😘😍😍😍😍😍
Hi Serban, thank you for tuning in to watch my video! I hope you can try my Reuben sandwich!
My favorite sandwich 🥪
Yum! Thanks for stopping in Sally!
Now that's a sandwich I share with friends and get awesome smiles as a reward ! Thanks for sharing.
Thanks Steve, for the update. Glad to hear everyone is enjoying it! Have you seen my latest video? It's Turkey Fried Rice and it's delish. Check it out: th-cam.com/video/qMut8zvbEZ0/w-d-xo.html
Very Nice, Thank You.
Glad you like it Ronald! Thanks for watching!
Thanks robin.. looks lovely 😊
Thank you!
Wow did that look great, wish I had seen you try the sandwich however it had to be delicious !
Thanks for sharing.
You can just say WOOSTER, it's what the Brits call it.