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I make mine like a grilled cheese. Heat up big frying pan, butter up 2 slices of pumpernickle. Add swiss cheese to each slice of bread, grill open faced. Heat sauerkraut and meat in same frying pan. Throw on top of cheese on each side when cheese is melted, smoosh both sides together. Have 1000 Island on the side to dip. YUM!
I've grown to like reubens the way Izzy's in Cincinnati serves them: on fresh rye, fresh sauerkraut, corned beef and swiss. Not grilled or toasted. Dressing is served on the side, and extra fresh kraut is on the table.
I like them the traditional way, too, but sometimes it's nice to have a reuben that isn't greasy from the grill.
LOL nice tactful way to make an exit eureka1. I bet you didn't know there were rules and standards when you wrote the OP. Enjoy your sandwich....I am sure it is good. (But if you are doing one for me.....I like it grilled. ) Oh by the way....what kind of pickle are you putting on the side?
Hold on to your smelling salts, OpenD , but I had a fish Reuben at a restaurant in Cocoa Beach. Grilled mahi mahi instead of beef. It was sooo good; they got the grilled bread just right.
LOL nice tactful way to make an exit eureka1. I bet you didn't know there were rules and standards when you wrote the OP. Enjoy your sandwich....I am sure it is good. (But if you are doing one for me.....I like it grilled. ) Oh by the way....what kind of pickle are you putting on the side?
You're right , I didn't realize there were rules and standards and have no idea who is imposing them. Sorry if I offended anyone. The only pickles I eat are dills. BTW I realize this is a diversion but all this talk about Reubens has kept me thinking about the best pastrami san I ever had, which was at Manny's in Chicago. Hoping to get back there in autumn.
You're right , I didn't realize there were rules and standards and have no idea who is imposing them. Sorry if I offended anyone. The only pickles I eat are dills. BTW I realize this is a diversion but all this talk about Reubens has kept me thinking about the best pastrami san I ever had, which was at Manny's in Chicago. Hoping to get back there in autumn.
Then why start a thread asking whether you were "layering it correctly?" That rather seems to imply that you thought there were standards, and had concern whether you were violating them.
No, I was looking for the BEST way to do it, not necessarily the "rules" or "standards." I should have phrased my inquiry more carefully. Again, thanks to all for your input.
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(But if you are doing one for me.....I like it grilled. ) Oh by the way....what kind of pickle are you putting on the side?
