Reuben Sandwich

[Anonymous No.6141046]

I just hat the first Reuben sandwich in my life (Germanfag here). It was delicious.
I first learned about it here on /ck/, but then watched several youtube videos on it.

Seems like it's typically eaten warm, shich I did. How about preparing one tomorrow morning out of the leftovers. Is it also good when it's prepared cold? (I don't have enough time to grill the shit before work, I'd just assemble everything cold.)
What do you think?

[Anonymous No.6141063]

>>6141046
I would atleast toast the bread before eating.

[Anonymous No.6141066]

>>6141063
granted. That's easy and quick.
Thanks.

[Anonymous No.6141078]

>>6141066
No problem. There's a nice German diner by my house that serves a mean reuben on rye. Tad dry but the kraut helps with that

[Prophet Mohammad No.6141194]

hot +cold there just good.

[Anonymous No.6141241]

Deutschfag here, too.
What ingredients did you use?

[Anonymous No.6141252]

>>6141046
It's still alright cold

[Anonymous No.6141254]

>>6141046

i've never seen / ate a reuben that wasn't open faced. i thought this was the way they were served normally?

[Anonymous No.6141268]

>>6141254

I always eat my open faced Reubens with my chinese eating sticks. Isn't that the way?

[Anonymous No.6141273]

>>6141194
Fuck you. Gtfo

[Anonymous No.6141275]

>>6141241
home cooked corned beef,
come made thousand-island-dressing (with home made mayo, yoghurt, ketchup, pickles, bell pepper, black pepper, and although that doesn't belong there, I added some chopped garlic),
Emmentaler cheese,
and Sauerkraut,
all on freshly toasted Schwarzbrot.

[Anonymous No.6141277]

>>6141254
>open faced sandwich
what's the point of that i wonder?

[Anonymous No.6141304]

>>6141275
>no horseradish in the mayo

you're fuckin up kid

[PROPHET MOHAMMAD No.6141313]

Whats the diff there just good

[Anonymous No.6141314]

>>6141275
Way different than how it's served here. Sounds good though.

[BAR B Q KING No.6141348]

REUBEN TOP SHELF SANDWICH.KING HAS SPOKEN. THEIR KINGS FAV. HAMPLANET CAN FINNISH 14 IN 1 SITTING. THE SOUR KRAUTS GIVE HER GAS 4 THE EMPIRE NITE. HAD 2 SLEEP IN THE GARAGE W/BUSA.

[Anonymous No.6141418]

>>6141314
What is it served like there, and where is there?
Cheers!

[Anonymous No.6143440]

So how was it, OP? I like to grill up a reuben for dinner now and then, but never thought to pack a cold one for lunch.

[Anonymous No.6143446]

>>6141046
You and me alike. Made my first after trying one at a McCafe.
They put horseradish in theirs, which I adopted anyway. Best sandwich I ever had. Why must the supermarket be closed.

What sauce do you do? 1000 Island?

[Anonymous No.6143447]

Cold's just fine. Microwave or buy some hot soup to eat it with when lunchtime comes around.

[Anonymous No.6143448]

>>6141304
Oh, so its meant to have horseradish?
Nvm then

To answer your question OP, I like them both but for some reason like it most when it was toasted, but left to go cold.

[Anonymous No.6143582]

>>6143446
They have Reuben sandwiches at McCafe?? Whoa. Are they good.

Yeah I used thousand island sauce. See ingredients here >>6141275

[Anonymous No.6143584]

>>6143440
It was good, but not as good as the fresh, warm one.
Also I used a different cheese that is softer than Emmentaler so the texture would be very similar to a warm one.

[Anonymous No.6143595]

>>6141275
you forgot home made coco nut

[Anonymous No.6143597]

>>6141046
Reubens are good any way at all.

Consider also the "New York Reuben" which uses pastrami and (American?) coleslaw in the place of corned beef and kraut. Slightly sweeter flavor. Good as fuck.

[Anonymous No.6143688]

>>6143595
I actually have some of my own vegetables in my garden in summer.

You better don't mind the emulsifiers and other chemical food additives in your meals, though.

[Anonymous No.6144448]

>>6143597
Pastrami is fine for a reuben IMO, but it doesn't taste like a reuben without sauerkraut. I also find the texture unpleasant when some other form of cabbage is used.

It's amazing what some people will try to pass off as a reuben... I once ate a "turkey reuben" that was open-faced on white bread with turkey, cheese, and some vinegary red cabbage shit. It was awful.

[Anonymous No.6144592]

>>6143597
> Consider also the "New York Reuben" which uses pastrami and (American?) coleslaw in the place of corned beef and kraut.

Nope, that is a Rachel, not a Reuben. Swapping 1000 island for Russian might still pass, but not changing the kraut, meat, and the cheese.

> Open face
I'm seeing more of these at diners on the east coast. Me no like. Surprising how much you miss a slice of bread when its missin.

[Anonymous No.6145749]

>>6141046
Damn that looks delicious.

[Anonymous No.6145778]

>>6143582
Good enough I've been making my own at home ever since.

I noticed theirs have Big Mac sauce in it instead of 1000 Island.
They do it as: Corned beef, sauerkraut, big Mac sauce, horseradishy sauce, Swiss cheese on sourdough bread. Dunno if that's the original besides the obvious BM sauce,

[Anonymous No.6145787]

>>6145778
Does sourdough make an acceptable substitute for rye?

[Anonymous No.6145792]

>>6145787
no

[Anonymous No.6145830]

>>6145787
sure, but then it's not technically a reuben

[Anonymous No.6145854]

>>6141046
Tfw i can't eat reubens because i get daylong liquid shits that rape my insides...i just cannot eat Sauerkraut anymore
more.sad

[Anonymous No.6145885]

>>6145787
It tasted nice, and all I have is multgrain frozen at the moment, so it will have to do for me. Next loaf I buy it will be rye.

[Anonymous No.6145902]

>see Reuben thread
>store is closed, no corned beef
> realise I might have some left in the freezer from August corned beef week
>success
>tupperware of sauerkraut still smells like sauerkraut
>only Tasty cheese left
>white bread
>no thousand island
>ketchup and caeser will do
>yes I actually have some bavarian horseradish >not even remotely spicy
>smear glob of "wasabi"

At what point is grandfather's axe not his axe?

[Anonymous No.6147331]

>>6145749
I must admit it's not my Reuben depicted. I had it eaten before I started the thread.
Looked similar, though.

[Anonymous No.6147343]

>>6141277
You've never had?

It's more to pile more meat and stuff without having the sandwich fall apart into pieces. In other circumstances, it's to have equal amount of toppings/seasons/condiments on both sides of the sandwich.

[Anonymous No.6148557]

Can't say this looks as good as it tasted, but I think this thread needs more pictures. Pressing the sandwich makes it harder to see what's in it.

Used the last of the sauerkraut and dressing I bought to make myself reubens on Christmas. Downside of living alone, I guess.

Is it weird that I like to add grilled onions to my reubens?

[Anonymous No.6148563]

this thread's convinced me to try a reuben

instruct me, friends

[Anonymous No.6148570]

>>6148563
It's been mentioned in this thread a few times m8. Its also written on the Wikipedia page.
The main idea is to have the corned beef, sauerkraut, thousand island, melty cheese (can't remember the name sorry) and bit of horseradish. And rye if you can.

[Anonymous No.6148575]

>>6148563
Rye Bread
Corned Beef or Pastrami (thick slices preferred, piled high if you like)
Swiss Cheese
Sauerkraut (squeeze out as much liquid as you can)
Thousand Island or Russian Dressing

Grilled/served hot. It's a sandwich; I think you can work out the details.

[Anonymous No.6149261]

Why toast the bread?
Fresh bread has a perfectly crispy crust anyway.

[Anonymous No.6149372]

>>6149261
>What is browning
You could try not being retarded

[Anonymous No.6151089]

For what the source is, Friendly's makes decent Reubens.

[Anonymous No.6151112]

>>6141046
Cold is fine. The important parts are the quality of the bread, and the quality of the corned beef.

The kraut, cheese, and dressing (horseradish or thousand island) are just condiments.

[Anonymous No.6151116]

>>6151112
>Cold is fine


i cant belive no one suggest that OP cook it and then eat it cold. fried, then room temp is better then just assembleing it cold, bc it will stick together that way. its not like its full of lettuce or whatever to get soggy.

[Anonymous No.6151285]

>>6151116
Yeah, it's best when the cheese had melted, fresh hot or not