Swiss works, but Muenster cheese melted on a Reuben is the real deal. OTOH, if you can find someone selling horseradish-infused cheddar, that's approaching perfection.
Mustard and horseradish is the other popular formulation. Other variants include pumpernickel instead of rye (which I like a lot), and pastrami instead of corned beef.
Me, I like my Reubens with various combinations of Thousand Island, mustard, horseradish, swiss, muenster, provolone, corned beef, pastrami, pumpernickel, light rye, dark rye, with a fox, in socks, and in a box.
Fresh Reubens? Oh, hell yes. Skip the Thousand Island and mix up some strong cocktail sauce - light on ketchup, excessive on the horseradish/hot sauce/lemon juice.
Tried the pastrami Reuben - is good. Horseradish sauce is a little too warm for me unless cut with cocktail sauce makings or tartar sauce. My preference on the rye bread is marbled and dressing is Russian. Oven baked is okay but fried is just as good.
Damn, I'm at work and they don't serve these for lunch here...
And it's cool enough that you'll be able to open a window. Which will be important, in about an hour and a half.
ReplyDeleteYou're one of those weirdos who puts Thousand Island on your Reubens? Feh. Too sweet. Everything tastes too sweet to me, these days.
ReplyDeleteSwiss works, but Muenster cheese melted on a Reuben is the real deal. OTOH, if you can find someone selling horseradish-infused cheddar, that's approaching perfection.
ReplyDeleteAny other suggestions besides the Thousand Island? I like mine the way she just described but I'm open to some suggestions...
ReplyDeleteJoe R.
Mustard and horseradish is the other popular formulation. Other variants include pumpernickel instead of rye (which I like a lot), and pastrami instead of corned beef.
ReplyDeleteMe, I like my Reubens with various combinations of Thousand Island, mustard, horseradish, swiss, muenster, provolone, corned beef, pastrami, pumpernickel, light rye, dark rye, with a fox, in socks, and in a box.
You got kind of a Bram Stoker thing happening here with all the sandwich reports. Huh.
ReplyDeleteAllegedly, a traditional Reuben uses old-fashioned Russian (not the watery red stuff) instead of 1000 Island.
ReplyDeleteNice!
ReplyDeleteTonight I had a taste for RYE bread. Good Jewish rye, not that weak stuff.
ReplyDeleteSome sliced smoked ham, good unseeded Rye, and horseradish mustard.... that was dinner.
Yum...... and Thunder tried his dog-fu on me to now avail. He got none at all.
Tonight we had BLTs with tomatoes fresh from the garden. Last night was stuffed bell peppers..... September is payoff time for gardeners!
ReplyDeleteRussian and Pastrami. the ONLY way a Reuben should be made. oh, and preferably with a large side of full sour pickles. :0)
ReplyDeleteDamnit! Now I'm all hungry.
ReplyDeleteMe, I'm gonna hit up White Castle...
ReplyDeleteom nom nom!
ReplyDeleteFresh Reubens? Oh, hell yes. Skip the Thousand Island and mix up some strong cocktail sauce - light on ketchup, excessive on the horseradish/hot sauce/lemon juice.
ReplyDeleteNothing like a really good Reuben. Russian dressing if you can get it.
ReplyDeleteTried the pastrami Reuben - is good. Horseradish sauce is a little too warm for me unless cut with cocktail sauce makings or tartar sauce. My preference on the rye bread is marbled and dressing is Russian. Oven baked is okay but fried is just as good.
ReplyDeleteDamn, I'm at work and they don't serve these for lunch here...
Joe R>
Make mine with Woeber's sandwich pal, or any other good mustard with horseradish.
ReplyDelete