Reuben - How to??

Kyle · September 2007

Hello all,[p]I have had some delicious reuben sandwiches at restaurants, but none of those restaurants are local.[p]I would love to learn to make them.[p]I have tried at times in the past, but mine never seem to measure up to the best ones.[p]It seems to me that they use a sour kraut that has a slightly sweet taste and what we buy is more sour. Also it seems to me that theirs' is much more juicy.[p]Do you put Thousand Island on before the toasting operation or as a side for use after?[p]I would appreciate a recipe and instructions as to how to make them. [p]I feel like I am reading the best cooks there are, when I read posts in this forum.[p]Thank you for any help in making me smarter.[p]Kyle

RRP · September 2007

Kyle,
I've been loving Reuben's for years myself too. The best ones by far are the ones I make myself! First of all NO Thousand Island dressing!!![p]I use Butternut Dixie Rye bread and spread on an even but thin layer of Can't-believe-It's-Not-Butter on the two sides that will be outside. Then inside I spread real Mayo. Place the first butter side down on a griddle and then lay on two slices of good deli corned beef. Next is a layer of Frank's Polish Style Kraut. Then a slice of good Swiss cheese and then the other piece of bread. I grill them at moderate heat and flip a few times. By the time both sides are honey brown in color from the toasting the meat will be nice and warm and the cheese will have melted. Trust me - that makes a terrific Reuben sandwich!

BBQ-BoB · September 2007

Kyle,
I recently smoked a 15 pound corned beef on my XL then thinly sliced it (across the grain) and did kind of as RRP did. I however like 1000 Island on them so I buttered one side of a good rye bread and also used a griddle. I layered slices of the meat then swiss cheese and topped it with the kraut then the dressing. I put the top piece of bread on that also had the outer side buttered.[p]As the bottom side browned and heated through I put a piece of foil over the sandwiches and set a sheet pan and a cast iron skillet on top to press them down. Once the side was done to my liking I flipped them and repeated the pressing.
Came out very, very good! I also add a bit of sugar to the kraut and fry it in some butter to get some color on it. Just adds another dimention in flavors to the sandwich.[p]Bob

jake42 · September 2007

<p />Kyle, I followed this recipe from the Food Network. It works just as well with corned beef or turkey too. Sorry but i know these pics are out of order

Here's the link.

[ul][li]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34869,00.html?rsrc=search[/ul]

fishlessman · September 2007

<p />Kyle,
i go with pastrami from the egg sliced thin, sauerkraut, thousand islands and then cheddar instead of swiss, i dont seem to taste swiss cheese so i go with something i like. i dont just throw the sandwich together and fry, i heat the saurkraut and pastrami in a casserole dish in the oven with some of the liquid from the bag it came in. it gets nice and moist this way. then i assemble and fry last. if you wanted it sweeter you could add the sugar for the oven cook part. biggest trick is finding good bread

Unknown · September 2007

To All who responded[p]
THANK YOU VERY MUCH

EdF · September 2007

Kyle,[p]This is our homemade version:[p]Make pastrami by smoking some corned beef that has been pre-boiled to get out the extra salt (obviously real Reubens use the corned beef directly).[p]Make your own kraut - it's really easy. See Sandor Katz' "Wild Fermentation". Tons of great recipes there. And you'll want to use your own kraut for all kinds of things.[p]Good Swiss, like Emmenthaler.[p]Homemade rye.[p]Homemade Russian dressing (Joy of Cooking has a good one).[p]Put everything on the sandwich and toast in a pan with butter, putting some weight on the sandwich until the cheese melts.[p]Yikes![p]

Reuben - How to??

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