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.
Posts: 883 | Registered: Aug 2005
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posted
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.
Posts: 21898 | Registered: Nov 2004
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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.
Posts: 21182 | Registered: Sep 2004
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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.
Posts: 37449 | Registered: May 1999
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I have mine without the corned beef. Or without the Swiss cheese. But I am liking the sauerkraut on rye with Russian.
Posts: 10397 | Registered: Jun 2005
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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.
Posts: 883 | Registered: Aug 2005
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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.
Posts: 10397 | Registered: Jun 2005
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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!
Posts: 3149 | Registered: Jul 2005
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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.
Posts: 159 | Registered: Jun 2006
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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. Posts: 21182 | Registered: Sep 2004
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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.
Posts: 4515 | Registered: Jul 2004
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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.
posted
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.
Posts: 2054 | Registered: Nov 2005
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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
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.
Posts: 3149 | Registered: Jul 2005
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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. Posts: 21182 | Registered: Sep 2004
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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...
Posts: 21182 | Registered: Sep 2004
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Well, I found my original password, but I guess I changed it after that. I will have to e-mail dags about this.
Posts: 21182 | Registered: Sep 2004
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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.
posted
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! )
Posts: 3149 | Registered: Jul 2005
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The best one I had was made in a sandwich press. Mmm.
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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...
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