James

I make Reuben sandwich's often and usually to have leftovers too. I try to create a moisture barrier between the bread and other ingredients with first a slice of cheese on each piece of bread. The bread will keep crisper too if you air-fry leftover sandwich.

I substitute pieces of zucchini for the asparagus and added some beef base to water because it was a warm side dish for a steak dinner. Good use of the large pearl couscous.

I make these all the time and usually get 8 of the largest peppers I can get. I do add 4oz of crumbled Queso Fresco, a few tablespoons of a shredded Mexican blend, and a couple tablespoons of Thai Sweet Chili Sauce.

I also added a 2 ounce of creamed cheese instead of egg and skipped the pepperoni. I spread the breadcrumbs and Parmesan cheese mixture on top of mushrooms.

I mixed into the soup mixture ground ham and shredded Swiss and poured it over the noodles and then layer cooked chicken. I used a stuffing mixed with parmesan cheese without coating crumbs in butter. I did moisten stuffing with chicken stock.

I made stock from ham bone and beer I cooked ham in. I add a few diced potatoes and 6 ounces of dried whole green peas because they don't get as soft as the split peas. Pea Soup is about texture so cook it to your liking.