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We turned the classic Reuben into ultra-crispy, golden roll ups that are crunchy on the outside, melty on the inside, and completely next level.

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33 Comments

  1. Got a little confession to make. I love Reubens, but, honestly, have never been a fan of sauerkraut. So I was cheered to see this and NO kraut. So this is going to be made as soon as I have some corned beef leftovers.

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