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Feb 23, 2003 11:03 AM

What makes a good ruben

  • n

I'm going to try to make rubens at home. I was wondering if anyone had any thoughts on what makes an especially good ruben.

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  1. If you're not jewish, forget about it.

    8 Replies
    1. re: TheFoodDude

      make sure your corn beef is lean, nothing worse than fatty chewey sandwiches. Fos a change, sometimes I use coleslaw rather than saurkraut.

      1. re: TheFoodDude

        I am Jewish, thank you very much.

        1. re: TheFoodDude

          I'm curious. As a lover of Rubens, who is not Jewish, why should I forget about it?

          1. re: Jibe

            Me too! I love reubens. Does it follow then that only Chinese people should cook Chinese food, only Italians Italian food, etc? Or am I misinterpreting your comment?

          2. re: TheFoodDude

            But if you're Jewish, would you be eating a Reuben? it mixes meat and dairy...

            1. re: susanj

              Being Jewish and keeping Kosher are not necessarilly one in the same.

              1. re: chino wayne

                True. But being Jewish (whether Kosher or non) doesn't necessarily give a person the ability to make a good Reuben.

            2. re: TheFoodDude

              This is simply an inflammatory statement trying to get a reaction from others. (I'm giving this person the benefit of the doubt that they can't be serious.) Just ignore him and feel better about yourselves. I know I do.

            3. In addition to good quality ingredients, I prefer my reubens made on a griddle which does not require butter. I have a double sided waffle iron which had a flat side for these kinds of sandwiches. It makes for a crunchy non-greasy sandwich.

              1. Lean corned beef, sliced so thin you need a micrometer to measure it's thickness. Really good rye bread.

                1 Reply
                1. re: Chino Wayne

                  I like seeded rye or pumpernickel, and I prefer to grill it rather then toast it
                  The corned beef must be trimmed of fat and sliced very thin.

                  Please do not use kraut that is out of a can but simmering it in a bit of beer will probably take too long for a spur-of-the-moment Rueben.

                  Aged Gruyère is nice, but a good domestic swiss is acceptable.

                  I prefer to use Dijon or Düsseldorf mustard, but I know that Russian is traditional.

                2. Instead of the typical swiss with holes, I recommend using a good gruyere. Lean pastrami, good rye, and unpasteurized sauerkraut. I agree with a previous poster that a double sided waffle iron is the best for any grilled sandwiches. I don't wish to sound like a promoter, but the Forman Grill is really great for grilled sandwiches (but not much else.) Still, I use my Forman at least once a week, because to get heavenly grilled sandwiches in five minutes, with no mess, is a wonderful thing.

                  1. We make ruebens on our electric griddle a lot. I prefer marble rye, a dolop of home made 1000 island or russian dressing on the kraut, swiss, corned beef. The cole slaw version is often called a rachel. I prefer the butter - not too much, but I think it actually helps to crisp up the bread. 1000 island dressing - ketchup, mayo, dill relish and capers.