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Old 02-11-2011, 08:41 PM   #31
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Not anyone, everyone!
Does Kraft Foods make/market it under a different name than "Russian"? HERE are 60 Kraft Flavors....I don't see it.

Ah.....Wishbone has ONE
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Old 02-11-2011, 08:52 PM   #32
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russian dressing - Google Search
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Old 02-11-2011, 09:01 PM   #33
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Good to know....Thanks Andy! When shopping, we blow right past the salad dressing display...Maybe I can find the Wishbone....the others?...doubtful.
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Old 02-14-2011, 03:23 AM   #34
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So what is the difference between Russian dressing and Thousand Island? There seems to be a lot of overlap.
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Old 02-14-2011, 08:13 AM   #35
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we had Reubens last night and I am not a huge fan of the 1000 island dressing, it takes away from the corned beef (IMO) but I have bended it out with real mayo and like the milder flavor much better(just a thought).
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Old 02-14-2011, 10:40 AM   #36
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Most of the Reubens I have eaten had thousand island dressing, so I'm sure it will be good. I would probably spread the dressing thinly on the bread, as I don't like dressing oozing out of my sandwich and spreading it would give me more control.

I LOVE Reubens!

Barbara
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Old 02-14-2011, 11:15 AM   #37
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The sandwiches came out good. I shredded the corned beef but next time I'll do a little chopping too since the strands were a bit long. I layered it on the bottom of the bun, put the Swiss on top, buttered the bun tops and broiled the sandwiches. The cheese melted and the buns toasted then spread some dressing on the bun tops. They were good! I think I may add a bit more sauerkraut next time too. I used regular hamburger buns and may try a heavier roll like a kaiser or even a thick cut dark bread.
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Old 02-14-2011, 11:24 AM   #38
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The sandwiches came out good. I shredded the corned beef but next time I'll do a little chopping too since the strands were a bit long. I layered it on the bottom of the bun, put the Swiss on top, buttered the bun tops and broiled the sandwiches. The cheese melted and the buns toasted then spread some dressing on the bun tops. They were good! I think I may add a bit more sauerkraut next time too. I used regular hamburger buns and may try a heavier roll like a kaiser or even a thick cut dark bread.

Sounds really good. I like mine on pumpernickel or rye breads.
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Old 02-14-2011, 03:01 PM   #39
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Sounds really good. I like mine on pumpernickel or rye breads.
When I make the more traditional sandwich, I use a seedless rye bread. I'm not a big fan of whole caraway seeds. I like the flavor they give the bread but I inevitably bite one and . I think the bread would need to be thicker than commercial slices though.
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Old 02-14-2011, 03:12 PM   #40
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When I make the more traditional sandwich, I use a seedless rye bread. I'm not a big fan of whole caraway seeds. I like the flavor they give the bread but I inevitably bite one and . I think the bread would need to be thicker than commercial slices though.

You are my sandwich soulmate! I don't like caraway seeds in in rye bread either. I only ever buy seedless rye.
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