redkneck Posted February 20, 2012 Report Share Posted February 20, 2012 Good stuff! Quote Link to comment Share on other sites More sharing options...
Dawg Posted February 20, 2012 Report Share Posted February 20, 2012 Looks good....I've never eaten one before. Quote Link to comment Share on other sites More sharing options...
mike Posted February 20, 2012 Report Share Posted February 20, 2012 one of my top 5 greatest sandwiches right there! loves me a good reuben! Quote Link to comment Share on other sites More sharing options...
rbduck Posted February 20, 2012 Report Share Posted February 20, 2012 A good rye bread Spread with Thousand Isle dressing 6oz sliced corned beef 4 thick slices of Swiss cheese 6oz sourkraout Put all this together, butter outside of bread, grill in non stick pan till done to your satisfaction Enjoy Ron:) Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 20, 2012 Author Report Share Posted February 20, 2012 Right you are Ron!!! They are one of those things where you have to pay attention to the details in how you put it together. The rye or the sour krout can overpower the rest of it. Got to drain the stuff then cook it like you said to get it right. Never been able to completely duplicate some of the good ones I've had at a good deli. So a "Top Five" sandwich huh Mike? What is on that list? For me the crown jewel is the BLT but only in the summer of course, the tomato is the key! Quote Link to comment Share on other sites More sharing options...
mike Posted February 21, 2012 Report Share Posted February 21, 2012 agreed, a blt with garden fresh tomato with some frsh iowa sweet corn is in the top 5. I would have to say a good philly cheese steak is too! patty melt and and a fresh made club sandwich probably round it out Quote Link to comment Share on other sites More sharing options...
pointing_dogs_rule Posted February 21, 2012 Report Share Posted February 21, 2012 MY #1 sandwich good luck to all the dog Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted February 25, 2012 Report Share Posted February 25, 2012 hard to beat a good rueben. Quote Link to comment Share on other sites More sharing options...
Tominator Posted February 26, 2012 Report Share Posted February 26, 2012 Got to drain the stuff then cook it like you said to get it right. Never been able to completely duplicate some of the good ones I've had at a good deli. Try cooking the sauerkraut in some butter and bacon grease and add the thousand island after you grill it. Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 27, 2012 Author Report Share Posted February 27, 2012 Try cooking the sauerkraut in some butter and bacon grease and add the thousand island after you grill it. Will do! As if something could not be improved with bacon grease, I can't believe I havent tried that yet! Quote Link to comment Share on other sites More sharing options...
ClassicCar94 Posted February 27, 2012 Report Share Posted February 27, 2012 I've never had one of those before but I want one now! Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted February 27, 2012 Report Share Posted February 27, 2012 It's hard to find a really good reuben in a restaurant. A good quality corned beef makes the sandwich for me and it is tough to find around here. There was a little place in Elburn, IL that had the best one I ever had. Haven't been there in 15 years but dang they were good. Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 27, 2012 Author Report Share Posted February 27, 2012 It's hard to find a really good reuben in a restaurant. A good quality corned beef makes the sandwich for me and it is tough to find around here. There was a little place in Elburn, IL that had the best one I ever had. Haven't been there in 15 years but dang they were good. You're right about that. I would just as soon have a bologna and cheese as a mediocre reuben. The one I made the other night was handicapped by the meat. Can't get the good stuff down here either. Used to be a little deli in town that had great ones, but is closed and I have no clue where they got their meat. The good stuff is in NYC. Quote Link to comment Share on other sites More sharing options...
Tominator Posted February 28, 2012 Report Share Posted February 28, 2012 You're right about that. I would just as soon have a bologna and cheese as a mediocre reuben. The one I made the other night was handicapped by the meat. Can't get the good stuff down here either. Used to be a little deli in town that had great ones, but is closed and I have no clue where they got their meat. The good stuff is in NYC. You almost have to go to a decent delicatessen and tell them to cut the meat really thin. Sometimes the stuff that comes in the plastic tub works well if you can't get corned beef at the meat counter. Pastrami works in a pinch too. Now I want a Reuben.:disolve: Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted March 6, 2012 Report Share Posted March 6, 2012 Looks good John. Like everything about a reuben cept the sauerkraut. Just don't care for that stuff. Quote Link to comment Share on other sites More sharing options...
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