** FOODIES: Plus Cynthia, Jeff and Sam: THE PERFECT REUBEN? PLEASE CORRECT ME? 1. Bread: Rye or pumpernickel. I prefer rye, lightly toasted 2. Meat: The meat can be corned beef, pastrami or (distant third (roast beef. The corned beef should always be home-braised. The pastrami and roast beef should always be deli quality and never out of plastic. However, in the ned, you may need to end your Reuben craving with Oscar Meyer roast beef and pastrami- we will understand your shame, and next time, youll do better. 3. Cheese: Aged Swiss- no other option. 4. Sauerkraut- fully drained and left on paper towels just before adding- in Seattle I use Boars Head, but when you must use jar or can, I prefer jar, and I judge it more on appearance than anything. 5. Thin onion slices- briefly marinated in vinegar, mixed with the kraut OR on the other side of the sandwich- also drained fully if wet 6. Lettuce is optional, but not normal 7. Im allergic to raw tomatoes but they dont belong here anyway. 8. Russian Dressing with a nice horseradish bite- you must use this dressing to respect the Jews!!! I generally have a problem with dressing made with ketchup, so I make my own ketchup. Obviously theres mayo, garlic and horseradish. My ketchup is made as follows: blanch rich red heirloom tomatoes and peel, place in blender, and make it totally smooth... then sauté with garlic until thicker than dressing. Add vinegar and sugar to taste. It should taste exactly like ketchup now. Now add mayo and the other ingredients. ** TOASTING: The traditional Reuben has grill marked and is lightly squeezed like a panini before panini existed. Because cheese melts slowly, many people heat the meat and cheese first, then compile the sandwich, then again heat a bit and/or press.
Posted on: Wed, 22 Jan 2014 08:21:03 +0000
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