Reuben Sandwiches

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The picture is actually from Google, but my homemade Reuben was very similar except with less beef.

And I totally agree - lots of Sauerkraut is key to a tasty Reuben.
 
FrDavid96 said:
Boar’s Head!
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The picture I showed was actually from Boars Head.

Although I think the Reuben in that sandwich fell victim to the heinous crime of using Thousand Island instead of Russian dressing. 😦
 
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FrDavid96 said:
And whatever you do, dear readers, do not, I SAY DO NOT, order a so-called Reuben from that national chain named after an underground rail system. They are absolutely horrible and an insult to the Czar of Sandwiches.
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I made that mistake once. I will not repeat it.
 
Caution. There is a variety of “corned beef” that seems unique to Pittsburgh. At least 50 years ago… (gee, I sound old saying that. Wait a minute, I am -er- unyoung.)
 
Of course, @(name removed by moderator)

I meant to imply that it was grilled!

If I ever crossed paths with some heretic making a Reuben without grilling it, I’d be tempted to go all St. Nicholas on him.

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I like Italian hoagies more,
But yeah ,that looks delicious!
 
Hopefully in a more tasteful bathing suit
 
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My husband and his brothers (all born and bred New Yorkers) are up in arms over the marble rye.

“NO!” they yell as they assemble pitchforks and torches. “Jewish rye is valid matter, not marble rye! Burn the heretics!”

Okay, so they made a face and simply said, “Meh, I’d rather have it on Jewish rye.”
 
As a former NYer, I have to agree. Never saw marble rye until Arby’s used it…

And yes, I know this is a great controversy, but the rye bread must have caraway seeds. One more thing to add to the “don’t know why, but when it’s all put together it’s great tasting” category.
 
I feel compelled to say a few things regarding the reuben. First, it must not be dry, in any way shape or form. The brisket must be cooked and sliced properly or all is lost. If there is not enough marbling in the brisket, the sandwich will be dry and taste like cardboard. The rye is key as well, it must work in union with the rest of the sandwich.

Also, variations on the reuben are perfectly acceptable. Different kinds of rye, provolone instead of swiss, a mix of turkey and corned beef, are all okay by me. I prefer the bread to be grilled with butter, and the meat and sauerkraut to be seared on the grill as well.

Finally, so that people who visit this thread are not led into error, I will post some pictures of a proper reuben. Ignore the fact that the second picture does not have enough sauerkraut on it; but it’s a good example of the right consistency of fat in the meat.

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Now I want another Reuben…

I think I’ve got enough stuff to make one more.
 
My favorite Reubens come from Katz Deli in NYC. Touristy I know but the meat is still really really good.
My husband used to make trays of mini Reubens for parties with the little hors d’oeuvre bread (and he used real Russian dressing).

My other favorite Reuben, who I often think of when eating the sandwiches…

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Because if this thread, yesterdays dinner was a Reuben. Well, actually two Reubens.

I’m really blessed. Near work here, there’s a Pauline Bookstore, and next to it is an authentic Jewish deli that makes Reubens that are quite good. Perfectly marbled meat. Hmmm, do I need any more Christmas presents? Hmmm.
 
StephieNorthCo said:
… next to it is an authentic Jewish deli that makes Reubens that are quite good. …
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Jewish, I won’t argue. But they’re not Kosher.

Kosher food laws absolutely forbid mixing meat and dairy products in the same meal.

My favorite deli is very strict.

I have to order a corned beef sandwich, pay for it, and take it out to the car. Then I have to go back in and ask them to sell me the Swiss cheese.

As I said, they’re very strict.

They’ll sell mixed groceries (in separate bags), but when it comes to ready-to-eat foods every order is either meat or dairy; no mixing.
 
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