Reuben Sandwich @ Specialities, Pine Street, SF

[DavidT]

I just had my first Reuben sandwich at the Specialties Cafe & Bakery on Pine Street in the Financial District SF. It has been recently added to the menu.

The good:

1) The sandwich contained a decent-sized portion of pastrami, probably more than the Refuge puts on their Reuben.
2) Considering that, the price of $6.99 was very reasonable.
3) The requisite elements (pastrami, swiss cheese, pickle slice, 1000 island dressing) were there.

The less good:

1) The pastrami was very lean. To the eye, it looked more like corned beef than pastrami. Because of this, it did not have a whole lot of flavor. I do not know where they source it.
2) The sandwich was served on a ciabatta role, rather than rye bread, which was a little odd. I am guessing Specialties does not bake a rye bread in-house.

I would grade it somewhere between fair and good.

[bobpantzer]

I thought the classic Reuben sandwich recipe called forcorned beef, not pastrami.

[DavidT]

You are right! The classic Reuben does have corned beef, not pastrami.

http://whatscookingamerica.net/Histor...

That being said, both Specialties and the Refuge (in San Carlos) use pastrami in their Reubens.

[Frosty Melon]

It's got to be grilled on light or dark rye to be a Reuben in my book.

Was it served warm at least? And did it contain sauerkraut?

[DavidT]

Yes, it did contain sauerkraut (sorry I forgot to note that in my original post) and yes, it was baked/toasted in some fashion.

[Mick Ruthven]

To me, a Reuben has to be grilled or it doesn't qualify. Toast just doesn't cut it for me.