What makes a good ruben
- Nick Feb 23, 2003 11:03 AM
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.
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.
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.
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.
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.