William Norrick

1. Chicken
2. 12 chicken wings
3. 1 cup buttermilk
4. 1 cup flour
5. 1 cup panko breadcrumbs
6. 1/4 cup fine cornmeal
7. 3 tablespoons unsalted butter
8. Spice Mixture
9. 1 tablespoon salt

1. 8 ounces fresh mushrooms
2. 2 tablespoons onions, chopped
3. 1-2 garlic clove, minced
4. 2 tablespoons butter
5. 2-3 tablespoons flour (separated)
6. 2 cups chicken broth
7. 1 cup light cream or 1 cup evaporated milk
8. 1 ⁄2 teaspoon salt
9. 1 ⁄4 teaspoon pepper

1. 2 tablespoons active dry yeast
2. 1 cup plus 2 tablespoons warm water
3. 1/3 cup vegetable oil
4. 1/4 cup sugar
5. 1 large egg
6. 1 teaspoon salt
7. 3 cups all-purpose flour

This recipe is what i made when i had my small restaurant. Was one of my best sellers for an appetizer.

When i had my small restaurant this was one of my top sellers. Many people like Reubens as i do. However, i got sick and tired of the old fashioned traditional way of how other establishments made it. So i am sharing my recipe that has more of a unique twist that will be the best Reuben you ever ate i promise you.Now the sizes i have are pretty large for nearly 13 to 18 servings because i had to cook in large quantities. However, it is great to portion these out in sandwich bags of at least 6 oz in the freezer for whenever you are craving a Reuben. Also great for party guests too!