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Love, love, love Reubens! A distant 2nd is a BLT. Just came across this TX recipe for this reuben variation - sounds good to me but probably best to have only once in a blue moon!
Italian People's torp roll (crusty outside, white fluffy inside), Hellman's mayo, shaved Boar's Head roast turkey, provolone. Get the turkey-provolone-mayo ratio right, add in some kettle-cooked potato chips for crunch, and I am in heaven.
Hard to find in Colorado. They've got the right lunch meat, but the roll is never really up to snuff.
My son and I are going to make our home made reubens tonight for dinner. We're going to go all out- get a bakery fresh loaf of uncut rye, home made Russian dressing, and 1.5 lbs of home made pastrami.. Gonna be good..
Location: where you sip the tea of the breasts of the spinsters of Utica
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Quote:
Originally Posted by TerraDown
I love sandwiches in summer because it is so hot. Nights wife will not cook because of the heat, I take over and am great at Ruebens. I love this sandwich!
If you buy real Jewish rye, and the half-dills, make your own sauce from ketchup and mayo and the pickles...these are awesome.
Of course, the brisket. She usually has that cooked ahead of time, and then is savvy enough to freeze in portions that are separated via parchment paper.
I always grill the bread in a hot pan that is heavy bottomed. The sauerkraut is jarred, I don't make it fresh.
What would be your favorite deli sandwich that you make from scratch?
Reubens also .... I rarely make them though since it's just me here, and it's a lot of work and cleanup for a single guy.
Try getting that German sauerkraut in a barrel-shaped glass jar ..... it's not really the highlight of the sandwich, but it's very good stuff.
Reubens also .... I rarely make them though since it's just me here, and it's a lot of work and cleanup for a single guy.
Try getting that German sauerkraut in a barrel-shaped glass jar ..... it's not really the highlight of the sandwich, but it's very good stuff.
(Last sentence above)
That's the same stuff I use, it's great, and better than canned. After I looked up the recipe, it's not too hard to make from scratch, but she'd have to do that, I'm too lazy.
Besides, it's her kitchen, lol
Reubens also .... I rarely make them though since it's just me here, and it's a lot of work and cleanup for a single guy.
Try getting that German sauerkraut in a barrel-shaped glass jar ..... it's not really the highlight of the sandwich, but it's very good stuff.
If you're talking Kuhn's- yes it is very very good!
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