Go to the Article: One Reuben to Rule Them All
My wife and i did Ruebens last Sunday. Using our own concoction of Russian salad dressing which includes Heinz's Chili Sauce in place of ketchup. Not particularly a big change maker but different nonetheless. I like Ben's version of a thinner slice of bread. and will do that next time. Absolutely great e-mail, Thank You.
Just wanted to say I'm happy to see more videos more often after a bit of a lull this winter. And that this is one of my favorite vids that you have made yet - i really liked some human commentary. While i do love the soothing tones and melodies that persists in most of your videos, i like hearing you guys talk/interact/think-out-loud. And I could have used even more in THIS vid -- maybe quick reaction shots from a couple of human tasters for each sandwich tacked on at the very end. Just my $.02. Keep doing your thang - i'll keep watching and learning. Oh, and i think i'd like Grant's version with potato chips added to it.
A Rueben? Ive started my Thursday learning something new. Never heard of it and never seen one in a Deli in Australia! Love the idea of a sloppy sanga! I remember as a kid throwing potato crisps into my honey sandwiches so for me, Riley's a winner. Cant wait for the corned beef...
I definitely will be adding potato chips directly to my next Reuben sandwich, I usually just have them on the side. I've also never thought of mixing the sauerkraut and thousand island dressing together. I'm a bit disappointed though that only one sandwich was served with the kosher dill pickle on the side. That is an essential Reuben side!
Great video and so fun to watch you guys! Looking forward for the corned beef recipe.
I think the Reuben is the ultimate expression of the sandwich. That said, and I know it is heretical, but I now build my Reubens with pastrami (I know that is not traditional, but pastrami starts out as corned beef), kraut, thousand island with BBQ sauce instead of ketchup, 1 slice Jarlsberg, about 1/8" thick, an herbed up mustard on both slices, and the freshest rye I can find, regardless of color, I am not a rye racist. Then I put a thin layer of mayo on the outsides of the bread and put them on a charcoal grill to crisp. BOOM!
This was a fun video to watch. Looking forward to the corned beef video!
I run a deli food truck called The Pastrami Project in Orlando Florida and make Reubens for the deli deprived. My version starts with rye bread, nothing too fancy remember it's just there to hold the meat, russian dressing, kraut well drained and heated on the grill, spicy mustard, swiss cheese and my own hand sliced corned beef. Assemble as follows, bread, mustard, kraut, meat, cheese, russian dressing bread. Grill on flat top using margarine, not Butter, flip, enjoy. Repeat over and over and over. I started using liquid margarine after I did a kosher event, it does a better job for me and adds no flavor to distract from my corned beef. www.pastramiproject.com
ja,ja!! Fun and delicious looking, as always... that dog knows the trick... it's all about the meat!!
Great video. I'm sure CAMP will be a little gassy after that. The sweet smell of a canines sauerkraut and corn beef flatulence.
i was going to make sous vide pork chops last night until seeing this. We chose a hybrid approach, but picked up some techniques that made for the best reuben I have ever eaten. We even tried putting chips on one.
Rueeebennnssssssss.....
that pretty much killed me at the beginning. I also can't wait to try your corned beef recipe! i tried the J Kenji approach with a brisket [point 10hours at 180*f sous vide and it was outstanding. my slices pulled apart and looked like lattice work..
Awesome. Arguably the king of sandwiches. I'd go for Riley's version but there some really nice touches in all of them, especially putting the cheese directly on the bread or pre-melting it, using a temp probe, and 1" thick rye (marble for me) w/ caraway. Putting chips in a Reuben is genius (I do this with most sandwiches but have never thought about the Reuben in that way for some reason). Can't wait for the corned beef recipe!
Why is there loud music drowning out the voices? Maybe I'm hearing things?
Those sandwiches look delicious. Why feed them to the dog. Also, I am sorry to be a kill-joy but that is dog torture. Camp's digestive system is not designed to metabolize a large quantity of fat like that in corned beef. I really hope you don't feed him stuff like that very often or you risk causing him to suffer pancreatitis which is just so miserable for dogs!
Thanks for the tips - especially the one about preventing sogginess by using the cheese.
My tips for you :
1) cut back on the amount of corned beef - IMHO your sandwiches look out of balance - like a cocktail with too much alcohol
2) pan fry the beef until browned with crisp edges prior to making the sandwich. This adds a lot of flavor texture
3) wring out the kraut to make the sandwich less sloppy
mmmmmmmmmmm....
That sounds amazing, Meathead!
Hi Merridith,
Many thanks for your concern. Camp’s usual meals just include his swanky dog food and occasional healthy dog treats. Dining on fatty corned beef is not the norm. He is a master at stealthily checking out the compost bins, but we have an office full of Camp fans ready to thwart his efforts so he only gets the briefest sniff of coffee grounds and leftover Thai food.
Why the dog? I mean, you guys are awesome but... I don't get it.
I'm in the anti-sandwich camp (I know, how unAmerican of me) but this one looks like it might buy out my distaste.
Made Reubens for wife's birthday and it was a huge hit. Also, kids who are extremely picky eaters, devoured theirs.
http://gramanddun.com has a great Reuben. Check them out!
I like the look of that sandwich.
So 20.00 says that if the piece of paper Kemp sniffed first was on the other side of the hallway he would have chosen the Reubens on that side of the test row...$20.00 dare you to try it....
....but they all looked finger-lick'n good...
HP
The "secret" to my popular, classic cocktail sauce is using Heinz's Chili Sauce instead of ketchup. My favorite recipe has just five ingredients (chili sauce, fresh lemon juice, horseradish, Louisiana hot sauce, and Worcestershire sauce), so it makes a big change there, and I can imagine that je nes se quoi it adds to your Russian Dressing.
Hey chefsteps team...can you share the name of Ben's Panini Grill that was used in this awesome episode?
Cuisinart griddler, not sure which model
Please, what kind of bread is that Riley's one? Never seen marbled bread before, thanks.
I prefer an open face reuben that you eat with a knife and fork. Toast one piece of buttered bread in a skillet, add corn beef, Russian/Thousand, black pepper, other preferred seasonings, kraut and cheese. bake in a 350 oven for about 10 minutes until cheese is melted and meat is hot. Two per serving. I serve it with homemade spud chips and extra dressing on the side.
I miss Riley
Fixed my wife's version of a Rueben tonight. Rolled out rye bread for the wrapper! Turned out GREAT!
I not only pan fry the corned beef, but also heat the sauerkraut in a separate skillet until it's quite dry. A soggy Reuben is a sad Reuben.
I know this reply is two years after the fact, but I appreciate the tactful response you gave to Merridith's message. Classy and professional.
PS My corned beef brisket will be coming out of its Joule bath in 3 more hours. Great product!
nice!
Not kosher - not Reuben.
Here In Alabama At Carina's Grill This is the one and only True Ruben
you are on to something. i am going to try this.
I realize that my people were not well schooled in matters Hebraic during Communism, however, NO REUBEN IS KOSHER AS IT COMBINES MEAT AND CHEESE!!! Sorry to shout.
