The chicken Rubens are easily prepared, since you start out with pre-breaded chicken patties available in your local market. They were baking these on big trays which looked to have 20 or more of the Rubens in each batch baked.
Each of the pre-breaded chicken patties were given a layer of sauerkraut. A nice dollop of Thousand Island dressing was spread over the kraut. This was topped with a pile of shredded mozzarella cheese.
I’m estimating that these were baked at 350 degrees for about 40 minutes. This heated everything through and gave each one a beautiful golden/yellow color, with the melted cheese being the crowning glory. The combination of flavors made a tasty blend that was as equally appealing as was the color of the finished entrée.
These would be much easier to prepare and serve than chicken Cordon Bleu, and the home cook will find these easier than getting out the deep-frying equipment to make chicken fried steak or chicken fried chicken.
The folks at the Iron Skillet keep coming up with new and different entrees, vegetables and desserts to entice their steady clientele of local folks, travelers and professional truck drivers.
This is a 24-hour restaurant and the variety of offerings changes all day and all night. You’ll find plenty to like on the menu, but be sure to check out the buffet lines if you’re good and hungry. You can’t possibly go away hungry when you stop here for a meal, any time of the day or the year.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.