Appreciate the greatness of Reuben sandwich.

sppunk · 08-04-2004, 12:54 AM

The classic Reuben sandwich, a combination of corned beef, swiss cheese and sauerkraut on grilled rye bread, is still the most popular item on a delicatessen's menu.

http://www.pioneerlocal.com/food/fea...1-04-feat1.jpg
http://www.tastyweb.nl/TastyWeb/Images/reuben.jpg
http://www.mbakery.co.kr/200304/subpage/image/134-1.gif

WHERE DID IT ORIGINATE?

Reuben's was a landmark Manhattan delicatessen, first established around 1908. It occupied several locations before moving to East 58th Street in 1935, where it stayed for the next thirty years. Arnold Reuben's daughter describes a Reuben Special sandwich created in 1914 to feed Annette Seelos, Charlie Chaplin's hungry leading lady. The Special featured meat, cheese, cole slaw, and russian dressing on buttered toasted rye.

Folks in Omaha advocate a different genealogy. They claim that a wholesale grocer named Reuben Kulakofsky created the sandwich at Omaha's Blackstone Hotel back in 1925 (1922 in some versions), to feed players in a late-night poker game. It was such a hit that the hotel owner put it on the menu and named it in Reuben K.'s honor.

Years later, in 1956, Fern Snider, a waitress at the Blackstone, entered the recipe in a national sandwich competition and won. Documentation for some of these events does exist, including a 1937 menu from the Cornhusker Hotel in Lincoln, Nebraska, describing the Reuben as we know it today: corn beef, sauerkraut, and swiss cheese on russian rye with a special dressing.

"I suspect the real history of the Reuben sandwich has yet to be written," concludes dictionary editor Jim Rader, and we suspect he's right. Cruising the Web for reubenesque recipes and references did not lead us to any new conclusions.

HOW DO I MAKE A REUBEN?
Ingredients you will need:

At least 1/4 pound of corned beef, preferably hand-sliced thick, but machine-sliced at the deli counter will do. Check with a specialized deli supplier for the absolute best, if you can.

Two slices of quality swiss cheese, cut fairly thick. You want the slices to melt, but not disappear from view.

A fair handful of authentic sauerkraut. Find the freshest bagged sauerkraut, much better than anything in a can. Squeeze out most of the juice over a sink- you want enough moisture for flavor, but not enough to make the sandwich soggy.

Two slices of the heartiest soft Jewish Rye bread you can find. The thicker the slices, the better. Some have used pumpernickel as a substitute, but we won't dignify that with a comment. Again, try a good deli supply store for the best rye bread.

A generous dollop of either 1000 island or Russian dressing. 1000 island is the current default choice of most delis, while Russian is the dressing of choice for the absolute purists.

Now that you have all your ingredients in one place, begin assembling your sandwich. If you have a grilling system on your stove or a sandwich toaster, heat them up to around medium to medium-high. Slather both pieces of rye bread with dressing. Place a slice of Swiss cheese on top of each bread slice.

Squeeze out a handful of sauerkraut slightly, until it retains its shape in your hand. Stack the kraut evenly over one of the cheese slices. Take your sliced corned beef and place it evenly on the other cheese slice. Keeping both stacks open-faced, place them on the grilling part of your oven, or into the sandwich toaster. If you don't have either one, you may need to add a step before you start prepping the sandwich. To get the proper grilling effect in a frying pan, butter the rye bread first, then proceed as usual.

Watch the sandwich closely while grilling. You don't want the bread to burn, just toast. Check the swiss cheese for signs of melting. If you are grilling the Reuben in a skillet, lift up a corner of the bread to make sure you're browning it well.

Once the cheese has melted and the bread is well-toasted, pull the slices out of the grill or skillet and place them on a cutting board. Quickly flip the sauerkraut side on top of the meat side. Take a good kitchen knife and slice the sandwich at an angle. Place both halves on a plate, along with a kosher dill pickle slice and some potato chips. You now have the traditional Reuben right at home.

*This post brought to you by Chris and Malia.

noyen · 08-04-2004, 12:56 AM

these sandwich is so pure.

sppunk · 08-04-2004, 12:57 AM

Quote:

Originally posted by noyen
these sandwich is so pure.

Like your heart!

noyen · 08-04-2004, 12:57 AM

Quote:

Originally posted by sppunk

Like your heart!

my heart black. i was molested when i was child.

tootsie · 08-04-2004, 12:58 AM

i have, for years, been in love with this sandwich. for the past 3 years i have eaten around a reuben a week, more if i decide to buy the ingredients and prepare them at home.

i do make mine slightly bastardized - i do not like corned beef. i use regular ham.

i love perfectly toasted reuben with a lot of 1000 island dressing. god, its heaven on a plate.

so basically - im appreciating!

(ps chris and i are going to start a reuben sandwich shop - invest now and save!)

skippy · 08-04-2004, 12:59 AM

Awesome fucking sandwich. I usually get Russian dressing instead of sourkraut though.

mewl · 08-04-2004, 12:59 AM

Mmmmmmmmm!

SP33b0lly1979 · 08-04-2004, 01:00 AM

Quote:

Originally posted by noyen
i was molested when i was child.

did you enjoy it?

Mayfuck · 08-04-2004, 01:00 AM

Meat products =

sppunk · 08-04-2004, 01:00 AM

Quote:

Originally posted by tootsie
i have, for years, been in love with this sandwich. for the past 3 years i have eaten around a reuben a week, more if i decide to buy the ingredients and prepare them at home.

i do make mine slightly bastardized - i do not like corned beef. i use regular ham.

i love perfectly toasted reuben with a lot of 1000 island dressing. god, its heaven on a plate.

so basically - im appreciating!

(ps chris and i are going to start a reuben sandwich shop - invest now and save!)

Yes, you are a godess among women.

Oh, what can we name our shop?

sppunk · 08-04-2004, 01:01 AM

Quote:

Originally posted by Mayfuck
Meat products =

White people can afford to not eat just rice and cheese for every meal.

noyen · 08-04-2004, 01:02 AM

Quote:

Originally posted by SP33b0lly1979

did you enjoy it?

yes, i love wire coat hangers in my urethra. always have. always will.

tootsie · 08-04-2004, 01:03 AM

Quote:

Originally posted by sppunk

Yes, you are a godess among women.

Oh, what can we name our shop?

hmmm.

reuben4u?

rubes r us?

sppunk · 08-04-2004, 01:04 AM

Quote:

Originally posted by tootsie

hmmm.

reuben4u?

rubes r us?

Rueben Right

tootsie · 08-04-2004, 01:05 AM

Quote:

Originally posted by sppunk

Rueben Right

i dig.

The Light · 08-04-2004, 01:15 AM

Quote:

Originally posted by Mayfuck
Meat products =

I agree. I like a sandwich with 5 different kinds of hot peppers and bell peppers, nut wheat bread, pepperjack, asiago, havarti or smoked cheddar, romaine or butter lettuce, stone ground mustard, red onions, and avacado.

sppunk · 08-04-2004, 01:15 AM

Quote:

Originally posted by The Light
I agree. I like a sandwich with 5 different kinds of hot peppers and bell peppers, nut wheat bread, pepperjack, asiago, havarti or smoked cheddar, romaine or butter lettuce, stone ground mustard, red onions, and avacado.

That's not a sandwich, it's a fucking salad. Get your rabbit food out of this thread.

The Light · 08-04-2004, 01:19 AM

That's not rabbit food. That's a sandwich.

obscured01 · 08-04-2004, 08:02 AM

Zach loves Reuben sandwiches. I'm not too fond of sauerkraut, so I'm not really keen on those.

I don't even remember the last time I had a sandwich. hmm.

tsp gatmog · 08-04-2004, 08:14 AM

They are mighty tasty.

killed radio star · 08-04-2004, 08:56 AM

Quote:

Originally posted by sppunk

That's not a sandwich, it's a fucking salad. Get your rabbit food out of this thread.

machinaddict · 08-04-2004, 09:06 AM

Quote:

Originally posted by The Light
I agree. I like a sandwich with 5 different kinds of hot peppers and bell peppers, nut wheat bread, pepperjack, asiago, havarti or smoked cheddar, romaine or butter lettuce, stone ground mustard, red onions, and avacado.

All it needs is about 5 slices of smoked turkey or ham and you have a quality sandwhich.

meow · 08-04-2004, 10:28 AM

now i'm hungry!

ammy · 08-04-2004, 12:26 PM

i have never had one, but sourkraut really makes me ill, so i never really had a desire for one...

08-04-2004, 12:54 AM	#1
sppunk Netphoria's George Will Location: Fenway Park Posts: 37,125	Appreciate the greatness of Reuben sandwich. The classic Reuben sandwich, a combination of corned beef, swiss cheese and sauerkraut on grilled rye bread, is still the most popular item on a delicatessen's menu. http://www.pioneerlocal.com/food/fea...1-04-feat1.jpg http://www.tastyweb.nl/TastyWeb/Images/reuben.jpg http://www.mbakery.co.kr/200304/subpage/image/134-1.gif WHERE DID IT ORIGINATE? Reuben's was a landmark Manhattan delicatessen, first established around 1908. It occupied several locations before moving to East 58th Street in 1935, where it stayed for the next thirty years. Arnold Reuben's daughter describes a Reuben Special sandwich created in 1914 to feed Annette Seelos, Charlie Chaplin's hungry leading lady. The Special featured meat, cheese, cole slaw, and russian dressing on buttered toasted rye. Folks in Omaha advocate a different genealogy. They claim that a wholesale grocer named Reuben Kulakofsky created the sandwich at Omaha's Blackstone Hotel back in 1925 (1922 in some versions), to feed players in a late-night poker game. It was such a hit that the hotel owner put it on the menu and named it in Reuben K.'s honor. Years later, in 1956, Fern Snider, a waitress at the Blackstone, entered the recipe in a national sandwich competition and won. Documentation for some of these events does exist, including a 1937 menu from the Cornhusker Hotel in Lincoln, Nebraska, describing the Reuben as we know it today: corn beef, sauerkraut, and swiss cheese on russian rye with a special dressing. "I suspect the real history of the Reuben sandwich has yet to be written," concludes dictionary editor Jim Rader, and we suspect he's right. Cruising the Web for reubenesque recipes and references did not lead us to any new conclusions. HOW DO I MAKE A REUBEN? Ingredients you will need: At least 1/4 pound of corned beef, preferably hand-sliced thick, but machine-sliced at the deli counter will do. Check with a specialized deli supplier for the absolute best, if you can. Two slices of quality swiss cheese, cut fairly thick. You want the slices to melt, but not disappear from view. A fair handful of authentic sauerkraut. Find the freshest bagged sauerkraut, much better than anything in a can. Squeeze out most of the juice over a sink- you want enough moisture for flavor, but not enough to make the sandwich soggy. Two slices of the heartiest soft Jewish Rye bread you can find. The thicker the slices, the better. Some have used pumpernickel as a substitute, but we won't dignify that with a comment. Again, try a good deli supply store for the best rye bread. A generous dollop of either 1000 island or Russian dressing. 1000 island is the current default choice of most delis, while Russian is the dressing of choice for the absolute purists. Now that you have all your ingredients in one place, begin assembling your sandwich. If you have a grilling system on your stove or a sandwich toaster, heat them up to around medium to medium-high. Slather both pieces of rye bread with dressing. Place a slice of Swiss cheese on top of each bread slice. Squeeze out a handful of sauerkraut slightly, until it retains its shape in your hand. Stack the kraut evenly over one of the cheese slices. Take your sliced corned beef and place it evenly on the other cheese slice. Keeping both stacks open-faced, place them on the grilling part of your oven, or into the sandwich toaster. If you don't have either one, you may need to add a step before you start prepping the sandwich. To get the proper grilling effect in a frying pan, butter the rye bread first, then proceed as usual. Watch the sandwich closely while grilling. You don't want the bread to burn, just toast. Check the swiss cheese for signs of melting. If you are grilling the Reuben in a skillet, lift up a corner of the bread to make sure you're browning it well. Once the cheese has melted and the bread is well-toasted, pull the slices out of the grill or skillet and place them on a cutting board. Quickly flip the sauerkraut side on top of the meat side. Take a good kitchen knife and slice the sandwich at an angle. Place both halves on a plate, along with a kosher dill pickle slice and some potato chips. You now have the traditional Reuben right at home. *This post brought to you by Chris and Malia.

08-04-2004, 12:59 AM	#6
skippy Apocalyptic Poster Location: NJ Posts: 4,096	Awesome fucking sandwich. I usually get Russian dressing instead of sourkraut though. __________________ Daddy, I want another pony.

08-04-2004, 12:56 AM	#2
noyen Immortal Posts: 26,816	these sandwich is so pure.

08-04-2004, 12:58 AM	#5
tootsie Minion of Satan Location: go go gadget goggler Posts: 5,346	i have, for years, been in love with this sandwich. for the past 3 years i have eaten around a reuben a week, more if i decide to buy the ingredients and prepare them at home. i do make mine slightly bastardized - i do not like corned beef. i use regular ham. i love perfectly toasted reuben with a lot of 1000 island dressing. god, its heaven on a plate. so basically - im appreciating! (ps chris and i are going to start a reuben sandwich shop - invest now and save!)

08-04-2004, 12:59 AM	#7
mewl Socialphobic Posts: 14,498	Mmmmmmmmm!

08-04-2004, 01:00 AM	#9
Mayfuck Banned Location: i'm from japan also hollywood Posts: 57,812	Meat products =

08-04-2004, 01:19 AM	#18
The Light Apocalyptic Poster Location: turn my headphones up man turn them shits up!!! Posts: 3,892	That's not rabbit food. That's a sandwich.

08-04-2004, 08:02 AM	#19
obscured01 Minion of Satan Location: DFW Tejas Posts: 9,693	Zach loves Reuben sandwiches. I'm not too fond of sauerkraut, so I'm not really keen on those. I don't even remember the last time I had a sandwich. hmm.

08-04-2004, 08:14 AM	#20
tsp gatmog Ownz Location: lake worth, FL Posts: 846	They are mighty tasty.

08-04-2004, 10:28 AM	#23
meow Netflix Me Location: Human Skull! Posts: 27,712	now i'm hungry!

08-04-2004, 12:26 PM	#24
ammy yer mom Posts: 23,180	i have never had one, but sourkraut really makes me ill, so i never really had a desire for one...