What do you think is the best way to cook them? I have been just grilling them like grilled cheese, but I have to imagine there is a connoisseur of sandwiches here who can give me some advice.
Posted by Lyrhawn (Member # 7039) on :
I still can't get on board with the sauerkraut. I eat mine with just the swiss cheese, 1000 island, rye and corned beef.
At work we just toss the meat and kraut on the grill for a few minutes while the bread is toasting, then slather on some dressing and toss the meet and kraut on the bread.
Delicious.
I've also never been able to get on board with turkey reubens, which is turkey instead of corned beef and cole slaw instead of kraut, also called a reuben sub Rachel, for unknown reasons to me.
Posted by Frisco (Member # 3765) on :
Mmmmm...Turkey Reuben.
Posted by advice for robots (Member # 2544) on :
They make a pretty good turkey reuben at our work cafeteria.
Once, the lady taking my order wrote it down as "Tuk Rub" on the order sheet.
So every once in a while I ask her for a Tuk Rub. Sounds like it might be relaxing.
Posted by Launchywiggin (Member # 9116) on :
Lyr, that sandwich sounds like heaven. Never been able to make one myself.
Posted by Frisco (Member # 3765) on :
quote:So every once in a while I ask her for a Tuk Rub. Sounds like it might be relaxing.
Before I read your last sentence, I said to myself, 'That sounds either pornographic or painful.'
I guess I was thinking either sketchy Asian massage parlor or "noogie".
Posted by ketchupqueen (Member # 6877) on :
Me too, Frisco.
I like my Reubens without the cheese, or with non-fat mozzerella instead (not a Swiss fan, here.) And I don't really like rye but as long as it's the kind without caraway I like it okay on Reubens. I love sauerkraut and corned beef both, though, so that's probably why. The best one I had was made in a sandwich press. Mmm.
Posted by Carrie (Member # 394) on :
I really don't like sauerkraut, so I've never gotten into the whole "Reuben" thing.
Posted by anti_maven (Member # 9789) on :
Sorry to be an ignoramus, but what is a Reuben sandwich?
Posted by TomDavidson (Member # 124) on :
It's a sandwich of thinly-sliced corned beef and sauerkraut piled on dark rye bread, usually with swiss cheese and a little Thousand Island dressing. It's generally served hot. Done right, it's fantastic.
Posted by calaban (Member # 2516) on :
Reuben mit spaetzle and gravy bitte.
Posted by Tante Shvester (Member # 8202) on :
I have mine without the corned beef. Or without the Swiss cheese. But I am liking the sauerkraut on rye with Russian.
Posted by RunningBear (Member # 8477) on :
Wow. I cannot imagine it without the corned beef. That and the thousand island are always what I associated with it, because I have had it without sauerkraut and/or swiss before.
Turkey? I will have to try that, it does not fit with what I think of in a reuben.
und ja, speatzle ist sehr gut.
Posted by Tante Shvester (Member # 8202) on :
I follow kosher dietary restrictions, which don't permit the combination of dairy and meat. So, I've got to pick one or the other.
Posted by lem (Member # 6914) on :
My favorite sandwich in the entire world was the Denny's Reuben Sandwich, and they discontinued it!!
At least Mavrick has sauerkraut to put on their cheep hot dogs. :yummy graemlin:
Posted by Blayne Bradley (Member # 8565) on :
Gregory House likes Ruebens.
Posted by Primal Curve (Member # 3587) on :
quote:Originally posted by Carrie: I really don't like sauerkraut, so I've never gotten into the whole "Reuben" thing.
Bratwurst?
Posted by Uprooted (Member # 8353) on :
I've never been a huge corned beef fan, due to my mother's penchant for corned beef and cabbage, which I thought was the nastiest meal imaginable. But I do love a nice reuben. Greasy, guilty pleasure.
Up the Creek has a "grouben" made with grouper instead of the corned beef--surprisingly yummy, actually!
Posted by Chanie (Member # 9544) on :
quote:Originally posted by Tante Shvester: I follow kosher dietary restrictions, which don't permit the combination of dairy and meat. So, I've got to pick one or the other.
And in case you are tempted to try it with soy swiss cheese, let me save you the pain.
Posted by ketchupqueen (Member # 6877) on :
quote:corned beef and cabbage, which I thought was the nastiest meal imaginable.
You need to have my corned beef and cabbage (and carrots and potatoes.) In the crockpot, with apple juice, apple cider vinegar, and sugar mixed with the water. Cabbage doesn't go in until the end, just long enough to cook it. Everyone who has it RAVES about it. Posted by Goody Scrivener (Member # 6742) on :
No kraut, no dressing. Which of course means it's not a Reuben, just a corned beef with swiss. Yum. Oh, and I prefer marbled rye over plain light rye or pumpernickel.
And I'm another one that dislikes corned beef and cabbage, partly because the meat picks up a taste from the cabbage. But I might be willing to try KQ's version so long as you promise I don't have to touch the cabbage LOL.
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Chanie:
quote:Originally posted by Tante Shvester: I follow kosher dietary restrictions, which don't permit the combination of dairy and meat. So, I've got to pick one or the other.
And in case you are tempted to try it with soy swiss cheese, let me save you the pain.
Thanks for the advice, but I was not tempted. I know better.
Soy Swiss? Ewwwww!
Posted by Carrie (Member # 394) on :
quote:Originally posted by Primal Curve:
quote:Originally posted by Carrie: I really don't like sauerkraut, so I've never gotten into the whole "Reuben" thing.
Bratwurst?
Only if I have to. I prefer to load up my brats with mustard and onions; odd-tasting cabbage really doesn't do it for me.
*hangs head sheepishly*
Posted by MightyCow (Member # 9253) on :
I have a horrible aversion to caraway seeds. Something about the flavor and smell makes me feel ill. Thus, I avoid rye bread whenever possible.
Brats are delicious, especially with sauerkraut.
Posted by GaalDornick (Member # 8880) on :
Has anyone ever tried the Arby's Reuben sandwich? Is it any good?
I think they just opened up an Arby's near my house and I've never eaten there but I've heard mixed reviews about it.
Posted by ClaudiaTherese (Member # 923) on :
quote:Originally posted by Tante Shvester: Soy Swiss? Ewwwww!
I have to say, I actually recoiled in horror.
I do like soy milk and tofu, but ... *delicate shudder
Posted by ClaudiaTherese (Member # 923) on :
quote:Originally posted by ketchupqueen:
quote:corned beef and cabbage, which I thought was the nastiest meal imaginable.
You need to have my corned beef and cabbage (and carrots and potatoes.) In the crockpot, with apple juice, apple cider vinegar, and sugar mixed with the water. Cabbage doesn't go in until the end, just long enough to cook it. Everyone who has it RAVES about it.
Details! Details!
Dagonee's cookbook wants you. Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by ClaudiaTherese:
quote:Originally posted by Tante Shvester: Soy Swiss? Ewwwww!
I have to say, I actually recoiled in horror.
I do like soy milk and tofu, but ... *delicate shudder
Indeed. As the youngsters might say, soy cheese teh sux.
Posted by Uprooted (Member # 8353) on :
KQ, I might just be able to handle your version. I really don't like the saltiness of corned beef; is that mitigated any by the sweet stuff? I agree w/ CT, I'd love the details!
I like sauerkraut and country style ribs in the crockpot, with a sliced apple or two and (sorry MightyCow!) some caraway seeds sprinkled in.
And I love seeded rye bread. Toasted, with butter. Yum.
Posted by ketchupqueen (Member # 6877) on :
The saltiness doesn't seem as overwhelming, and mos importantly, it kills any bitterness. You know how when you cook corned beef a long time, especially in a slow cooker, it can get bitter? Never, with this. And it has kind of a sweet-sour-tangy thing going on that everyone seems to adore.
If you don't like the saltiness, though, you could consider corning your own beef. I hear from the people on the Kosher Cooking forums on recipezaar that home-corned beef brisket is wonderful.
Sauerkraut is just about the ONLY thing I like caraway in, but really, to be done right I want it on the stove. Kapushta, to be exact. (That's Polish sausage, sauerkraut, fresh cabbage and carrots, and caraway all cooked together.) I don't like caraway in or on any kind of bread. I don't really like poppy seeds, either.
I will go add the corned beef to the recipe site. Posted by ketchupqueen (Member # 6877) on :
Um, I can't. I can't remember my password and the e-mail I used to sign up is now defunct. I will poke around and see what I can do, but...
Posted by ketchupqueen (Member # 6877) on :
Well, I found my original password, but I guess I changed it after that. I will have to e-mail dags about this.
Posted by Swampjedi (Member # 7374) on :
Both the Arby's versions aren't bad, but don't even hold a candle to a good home made one.
Posted by solo (Member # 3148) on :
I don't remember ever having 1000 Islands on a Reuben in Canada, or at least it was only a thin layer. Here (Western Canada) they usually feature hot mustard, dark rye bread (though sometimes Winnipeg rye), sauerkraut, corned beef, and swiss. They are usually grilled but I think the beef and kraut are grilled outside of the bread first.
I love them.
Posted by ketchupqueen (Member # 6877) on :
Dags fixded it for me.
Here you go. Posted by Uprooted (Member # 8353) on :
OK, this will definitely go on my "to try" list, thanks! (umm, maybe then I'll make those macadamia crust lemon bars for dessert that I bugged you for the recipe for and still haven't tried yet--but they are not forgotten! )
![[Smile]](smile.gif)
The best one I had was made in a sandwich press. Mmm.
![[Cry]](graemlins/cry.gif)
![[Big Grin]](biggrin.gif)
![[Frown]](frown.gif)
I can't remember my password and the e-mail I used to sign up is now defunct. I will poke around and see what I can do, but...
![[Blushing]](graemlins/blushing.gif)
)