I make my own sauerkraut, too. The garbage I can get in the grocery store is nasty, nearly inedible. My homemade sauerkraut is fermented instead of pickled and is delightful.
There's a difference between what Brits call "toasted" and what Americans call toasted. I noticed this with the second round of the BLT the other day. When we say that a sandwich is toasted, we mean that the 2 slices of bread are put in the toaster and toasted to a nice golden brown. That's how a BLT is supposed to be made. What Vickie did with her BLTs and what she's doing here with these Ruben sandwiches, we call "grilled". (which is correct for a Ruben sandwich) I suppose that's why people in GB call a grilled cheese sandwich, a cheese toastie. Just to recap for any future sandwiches, "toasted" actually means in the toaster and "grilled" means buttered bread, placed in a skillet or on a grill/griddle pan and cooked until its golden. I hope that helps clear up any confusion! Merry Christmas, everyone! 😊
@@Grizazzle True. But it's the same with a grilled cheese sandwich. The inside doesn't get grilled with that, either. Some sandwiches are meant to be grilled and some are meant to be toasted. I've found that when in doubt, the best way to find out for sure, is to look up the original recipe and technique. 😊
When I was working in restaurants here in Wisconsin I made these on an almost daily basis. Most often we used corned beef and dark rye bread. I still make these for myself. I love them.
I love corned beef, but the problem is that store bought corned beef in the UK is like canned corned beef. They offer it in thin slices for sandwiches too, but it is still the same, soft canned type of corned beef. For an American Reuben the corned beef slices are more like pastrami or roast beef slices in texture. Using UK corned beef means the texture will be soft and mushy, almost paste-like. As an American living in the UK that loves a Reuben, I have to use UK Pastrami (and lots of it!) to get it close enough.
@@acy0029 It does look a lot like US corned beef. Unfortunately, in my area of the UK it is not available in Tesco, ASDA, or Morrisons. So it is pastrami for me, which is fine and makes a great Reuben.
As a kid I loved the idea of a Reuben, but I couldn't stand the sauerkraut. As an adult I want more sauerkraut, I want it to be more sour, it's just not possible to have enough.
I wish if you were the one who recommended it, you would've shown her a correct recipe! I'm sure you meant well in the suggestion but she struggles so bad in her recipes! In this one she was confused it seems between a Reuben and a NYC pastrami sandwich! 🤔
Every Reuben sandwich I've ever had was thin cut meat. I've had both corned beef (which I prefer) and pastrami, but in each case they've always been very thin cut meat piled high rather than thicker cuts of meat.
Hi, Vickie! How about trying to make a Boston Cream Pie? It’s a yellow cake split in half horizontally, filled with a vanilla custard and then covered with a chocolate glaze. I’m sure you and your family will like it.❤
or good Kentucky Bourbon Balls! I grew up in Louisville, made them all the time. Moved to CA in 1989, and still make them. They think they get drunk. All the alcohol evaporates!
@@crs7937I remember making those for the holidays to help my mom out when I was in high school a gazillion years ago! Rum balls are also good if you don't like bourbon
The Reuben sandwich is just good food, no special day needed. If you really enjoy it, I suggest trying it on dark rye or pumpernickle. I prefer it with cornedbeef, but would use pastrami in a pinch. Peace from Nebraska.
Exactly! She does everything wrong and people lead her astray always! I so bad want to see her succeed but as long as people say things like light rye, mustard and pastrami are so wrong themselves! That's new York pastrami on rye! Not a Reuben! Btw..stay warm from G.I
@kristin....She is. NOT always wrong yada bs yada more bs. She is attempting to make a number of American influenced foods with literally hundreds of people injecting their thoughts, personal opinions, experiences etc., in no particular order AND, considering the circumstances, SHE IS DOUNG A DAMN FINE JOB AT IT. What she doesn't need is over critical negative bellies who toss around blanket claims using the words "never", "always", etc as gospel, which simply cannot be defended. The vast majority of responses posted here are based on OPINION, NOT FACT. Some are proper and correct and others are pure, unadulterated bullshit. Over and Out!
The classic American Reuben sandwich is grilled or toasted to perfection! Rye bread, corned beef, Swiss cheese, sauerkraut, and dressing all come together for that crispy, gooey goodness. Source: Taste of Home.
Oh, Brian, bless your heart. If "Taste of Home is wrong" then maybe the laws of gravity are too. The Reuben has always been grilled-crispy, buttery bread and melted cheese don’t lie. But hey, if you’ve been eating a "toasted" Reuben, congrats on discovering how to ruin a classic. Keep those hot takes coming, champ!
@@Progressive_Canadian Wow, your reading comprehension has completely failed you. Here, I'll help you because I'm sure you don't have the will to actually look at what it was I said. Cope and pasted just for you. " The classic American Reuben has always been grilled." See that? Now try to understand. I'll help you again. That doesn't say it should be toasted. See there?
@@brians48now Oh, Brian, thank you for blessing us with your masterclass in "coping and pasting." Truly, the clarity of your insight has rocked my world. Let’s dissect this together, shall we? You stated-brace yourself for this bombshell-“The classic American Reuben has always been grilled.” Incredible. Absolutely groundbreaking. And here I was, saying exactly the same thing. But you, my dear Brian, felt the need to swoop in like a hero on a soggy rye crusade to declare what everyone with a functioning brain cell already knows. Bravo! You’ve successfully argued against a point no one even made. So, here’s a gold star for your tireless effort to correct…nothing. And as a bonus, let’s send you a map so you can finally find your way out of your own ego. It must be exhausting being this wrong while thinking you’re right. Don’t worry, we’re all laughing-with you, of course. 😉
With New Year’s Eve coming up, you should try classic American party food. That’s a whole category of easy recipes. There’s spinach & artichoke dip, the cold spinach dip, 7 layer dip, buffalo chicken dip, ham & cheese sliders on Hawaiian rolls, grape jelly meatballs, American style pigs in a blanket (little hot dogs in puff pastry) - the list goes on and on.
I’m from Omaha, Nebraska where the original Reuben was created at the Blackstone Hotel. You came pretty close but some things are different from the original, ths bread should be a Pumpernickel/Russian rye and a marble rye is often substituted. We also after grilling the sandwich on both sides wrap them in foil and bake them for a bit to really melt the cheese. The Omaha Reuben also has chunks of corned beef (never pastrami). Glad you enjoyed it, it’s a great sandwich!
Wonderful job! When you were cooking, it reminded me of cooking with my mom and grandmother when I was little. They taught me fractions using the measuring cups and spoons. They started me out on peanut butter and jelly sandwiches and other simple recipes they deemed safe for my age. I started cooking independently on my own starting around age 7, and it was my after school chore to start supper for Mom. I hope to see more of your cooking. Thanks. 😊
I am a guy. I used to make stuff for my sis and folks on sundays before they got up? My specialaty was Blueberry dessert, a coffee cake thinngy? I was like, 10? I would also make everyone scrambled eggs, bacon, and french toast. Usually on Sunday morning before everyone else woke up.
Great job Vicki.Since your so good with sourkraut you should work that in to the meals more often.Its a good source of probiotics and will help balance out some of the "yumminess" of your new found foods
I am from the midwest. This sandwich was created by German immigrants in the 19th century.It was very popular around the Omaha Nebraska area which has a lot of German descendants. Most of the time it is done with a dark rye (black bread). Vicki gets extra credit for homemade sauerkraut Corned beef would he the original but pastrami is easier to get in the grocery store.
You really nailed it❤. Wonderful job on the reuben sandwiches. I go back and forth between corned beef and pastrami myself when I make them. Fun tip for you, try spreading a thin layer of mayonnaise on the rye bread instead of the butter sometime. It crisps up the outside of the bread a bit more than the butter, and lends a subtle tanginess to it as well.
Mine too, but I would leave off the thousand island dressing (Russian dressing) and for me it's not a 'Reuben' without horseradish mustard, and a large dill pickle spear on the side. Yum!
Great job as always Vicki. My mom makes the best Ruben sandwiches. We don't like Thousand Island. So we use yellow mustard or spicy brown mustard.. we use corned beef. I do like hot pastrami and cheese sandwiches. With pickle and mustard.
There are all sorts of Ruebens in America. There is the traditional Corn Beef. There is the pastrami. There is also a Turkey Rueben. The only difference is the meat used to make it.
If someone said this already I apologize, another version called the Rachael uses sliced turkey. I personally like a super Ruebon that has both corned beef and sliced turkey and of course sauerkraut And sauce. Usually the rye bread is a dark rye the color of pumpernickel bread. But it is always true, cook it your way it’s your sandwich
Good job! FYI, thousand island dressing usually has sweet pickle relish in it or you can dice your favorite pickle into very small pieces & add it to the dressing.
Reubens I've had (or made) are usually made with shaved (super thin) slices of lean Corned beef... strings of sauerkraut . griddled (not technically Brit-toasted) I use a bacon press to make sure it's not too open/bulky..but then I also add a LOT of meat, cheese,sauerkraut (double your amount)❤
In Virginia we have a variation on the Reuben sandwich called the Sailor sandwich. Instead of Thousand Island dressing, hot mustard is used, and the pastrami is topped with a grilled knackwurst split lengthwise down the center. Everything else is the same.
My only critique would be the cut on the sauerkraut. For a Reuben, it’s generally long shreds of sauerkraut, like spaghetti noodles, rather than chunks like kimchi.
Sorry, but that looked like square pieces of cabbage. I've eaten a lot of sauerkraut and I like mine wet. I love German food and I know about sauerkraut on hot dogs and sandwiches.
@mdshunk. Any question of sauerkraut should mention that our British friend was using HOME MADE SAUERKRAUT. Something, 95% of Americans have never experienced! I want to try hers before criticising her!
The California definition of a Reuben was pastrami, sauerkraut (usually warm), thousand island dressing, and swiss cheese on rye. A fairly standard deli sandwich. Pastrami is basically slow smoke cooked (barbecued) corned beef.
Good god... not only do Californians not know what pastrami is (you'd be shot in NY for saying what you just typed), but the original sandwich doesn't use pastrami at all.
@@lookoutforchris I have seen reports on how to prepare pastrami, and it does involve slow smoke cooking. New Yorkers are as much purists as Texans on that general type of cooking.
Huh? Pastrami is NOT barbecued corned beef!! I grew up on food from Jewish delis, and a Reuben is made with corned beef by definition. If you use pastrami and cole slaw in lieu of corned beef and sauerkraut, then it's a Rachel. And btw, I've lived in L.A. for nearly 65 years.
@@OriginalCaliKitty Slow smoke cooking is “barbecue” by Texas and most Southern definitions. And the brisket for pastrami is corned before being slow smoke cooked. In the SF Bay Area, pastrami was the default on a Reuben. And the recipe was with sauerkraut, not coleslaw. And as I was reminded online, a Reuben is not kosher, anyway. Regionalism gets nasty.
Another variation is the Red Reuben...the sauerkraut is made with red cabbage...it makes it a little sweeter... it's so yummy...another good sandwich is the Cuban...that is yummy too.
The butter on the outside of sandwiches is for giving the bread good color as they toast. Not putting enough butter makes the color uneven. As for how much is enough, complete coverage is all you need. Also, I prefer the Pastrami, the corned beef is traditional. Those sammies do look gorgeous. As for the name and origin, it comes from Jewish delicatessens in New York. Reuben is a biblical figure, the forebear of the tribe of Reuben.
Looks like a good Reuben. One tip since you're making your own kraut: usually the sauerkraut used in Reubens has the cabbage cut into long, thin strips rather than the little confetti-like shreds you used. That helps you pile it on in a thicker layer and keeps it from falling out of the sandwich.
James' Mom is a SANDWICH MAKING MACHINE! Kudos! Congrats! What a Champ! You are a SANDWICH STAR!. When will you be opening your new restaurant featuring Popular American Foods?....after completing your whirlwind research tour of the U.S. to support your new Cook Book? Totally serious! I watch all your RUclips clips. Of course I'd pay to see you on tour. And, it would be killer to dine at your American Restaurant after following your rise to the top.
Marble rye and thousand island dressing is another great way to make a Reuben sandwich. The pickles are diced fine inside as part of the Thousand Island dressing. I love ve both corned beef and pastrami together in my Reuben. Merry Christmas!🎄🎁
This sandwich originated in Reuben's Deli in New York. Memory tells me in Manhattan proper, but my aged brain cells could be wrong. Many like it with various blends of Thousand Island, but the original was with Russian dressing.
@@MrDdaland I believe so to. She started out that way but then added pastrami, was using the wrong rye and didnt make thousand island. The new York and Nebraska version are almost identical with the exception of Russian dressing vs thousand island. So people talking mustard, pastrami, pepper jack cheese, habanero sauce.. I'm sitting in Nebraska thinking " what in the world!?'"
We met up with friends today at lunch and my sister ordered a Reuben. I’ve never had one myself, I got the bacon egg and cheese on a hard roll. Just enough so I wasn’t stuffed but I wasn’t starving either. May your family have a Happy and healthy new year.
This could be why this lady is confused all the time! People are saying mustard, others are saying pepper jack! What the heck!???? None of those are on a Reuben sandwich! She was already wrong on the bread, how to make thousand island and using pastrami! So why in heavens name do people lead her further astray!?
@kristinallison5970 Sandwiches have a wide variety of ways to make them because people are individuals and have different taste profiles. I like mustard but HATE pepper jack cheese so I offered a possible substitution to someone who might like spicy on their sandwich. There are MULTIPLE recipes for making the same sandwich, they differ because of regional preferences. A BOSTON Reuben has coleslaw on it. It doesn't make it wrong, just different.
Well done! There are lots of slight variations of this sandwich. You’ve tossted the whole thing on the grill, which I’ve never seen before but seems tasty! My wife loves these sandwiches. She had one just last night on our trip to NYC where it’s popular to get at delicatessens. Absolute banger of a sandwich. I prefer pastrami!
@umaiar it has to be grilled. How else will you get the cheese to melt? I don't understand why anyone would think toasting the bread in the toaster would work🤔
This is why this poor lady gets confused. She reads comments from those who suggests everything wrong! I see people saying use mustard, use pepper jack, add habernaro to the sauce! I want to see her succeed! Dark rye, corned beef, Swiss, sauerkraut and thousand island! Grill in a pan . Done!!!
You’ve hit another one out of the park! Pastrami is my go to but I’ll settle for corned beef if the deli runs out of pastrami. Glad this is another favorite for your family. Please try sloppy Joe’s or roast beef sandwich
the only real difference between corned beef and pastrami, is the way they are cooked, I love them both, and Russian dressing is from the original recipe
The best way to make a Reuben is too. Put the corned beef sauerkraut and cheese on the bread open faced and then put it in the oven. 2 heat while simultaneously toasting the bottom of the bread. Then, when you you remove it, add sauce and put together.
Nice job! Beautiful plating for James and Milli. Look up the difference between pastrami and corned beef but both work just fine. Also, next time you make it try the marbled rye bread. This is fun to watch you try all these!
My second favorite sandwich behind ONLY the Patty Melt, but the Patty Melt is sort of a hybrid since it involves a hamburger patty. Nice comprehensive job!
This is what you normally order at a “ Deli” or Delicatessen style restaurant! Many of our best Delis are Jewish , so this is an American Kosher sandwich! Nicely done! A regional adaptation from Pittsburgh is to add a layer of “ chips” or fries to the sandwich , turning it into a complete one handed meal for truck drivers!
I don't think that Vickie put any pickles (gherkins) on the sandwich. But James and Millie seemed to think that there were some on there. I wonder if they thought that Vickie's sauerkraut was actually pickles. LOL She said that she didn't think either one of them ever had it before. Love watching 2 brand new foodies trying things they've never had before! 😊
Had to chuckle when Mom said 'not quite sure what you have this for' - We have it to eat. Whenever we want. It's good. Having said that, we celebrate St Patrick's day eating corned beef (a whole 'nother story), so Reubens often show up right after using leftovers from the holiday. Also, we get corned beef as a regular cut of brisket, seasoned to make it 'corned," as well as the canned version, which you appear to be using. We use it on Reubens in a big pile of thinly-sliced meat.
Ms. Vicki did this 100% on point. Great job! Like Millie, my family knows I give away all my pickles from any and all burgers/sandwiches. My SO loves Reubens with swirled rye and corned beef, and I make them because I want to be sure the kids have access to many flavors. (I do not like rye bread or sauerkraut, so this is not my favorite.) Maybe try chili and corn bread in this cold winter weather. We always have chili and cornbread for Superbowl Sunday.
The Reuben is something you would have when you go out to dinner with the girls or your dad or you know to a nice little restaurant. When I was stuck at the hospital when one of my children was sick my dad brought me a Reuben. It was the first one I ever had and I hummed the whole time I ate it. It was the best thing I ever put in my mouth and I just love them and my child is now in his 30s almost 40
Maybe Millie can join Vicki once in awhile and learn how to make some of these recipes herself. It can't hurt to know how to cook in case Vicki isn't able to keep making these great dishes. I think it would be so fun to watch them cook together sometimes
Excellent video, I used to work in restaurants and Reuben sandwiches were always popular. Two variations that we would make are The cloak and Dagger which has both pastrami and corned beef and a Turkey Reuben which used turkey and cole slaw instead of sauerkraut. I really enjoy your videos, you all are great.
It looks like you have all the right ingredients. I used to make those at restaurants too. We put some butter/oil that's melted and on the grill, on the grill, then put bread on top of it. This toasted, and melted the cheese which was the next thing on. After those we put the meat on the grill with some au jus juice, then the kraut. When bread is toast, cheese is melted, put the meat on it, put them together, cut it in 1/2 the long way, the dip it into 1,000 Island dressing in a souffle cup. It might not sound like it, but it's really fast and delicious!! I worked at a place where, if it's not done in 15 minutes, "Lunch is Free"...
Vickie you did an excellent, awesome and amazing job. You made me want to try this one. I was raised on a farm and we gre w everything and yes cabbage. We ate it with just about anything. Mom made cabbage soup, stews and much more than we as kids liked. So Yup I have a problem with cabbage. Maybe I'll try it. Love From Michigan and it's really a rather warm Evening for December temp is 40 degrees and tomorrow a high of 48 degrees❤❤. This is Upper Michigan what's going on. Global warming, who knows
I've only tried making Reubens at home once, but I eat them often. It has become my go to sandwich for checking out new delis and sandwich shops. As such it has also become a comfort food. Usually made with swirl rye: dark rye and light rye rolled together to form a loaf, making a swirlled pattern in each slice.
Yay that looks amazing. Love the grill lines. I think my mom always cooks it in tin foil. But the Reuben is what made me fall in love with Sauerkraut. She just started making them four or five years ago and she makes them for the fam constantly now.
Sauerkraut is cabbage, fermented in salt water, allowing the Lactobacillus to give it the sourness. if you marinate it in a vinegar will tend to make it too bright, which I would recommend tempering with salt to simulate, authentic fermented sauerkraut
Howdy from Texas. As a former chef I have to say that regardless of what someone else claimed. A true Ruben sandwich is only made using corned beef. Never pastrami. I'm sure the pastrami is quite good as a substitute. But calling it a Ruben still is like calling a peanut butter sandwich a grilled cheese sandwich because you didn't have any cheese. It's just not the same thing. And thousand Island dressing is much more simple than the recipe that you apparently had. It's simply mayonnaise, ketchup and sweet pickle relish combined. That's it. Simple and delicious. I have made and eaten hundreds of Ruben sandwiches during my lifetime. And it's still my all time favorite sandwich. I also typically either drain my sauerkraut on paper towels, or kitchen towels as you lot call them, for several minutes prior to making the sandwiches. Or I throw it in a hot pan for a minute to let some of the moisture steam away. And I also toast one side of the rye bread and that's the side I put the dressing and everything else on before I build the sandwich and place it on the griddle to brown the other side. I also grilled my corned beef for a minute or two before placing it on the bread as well. But I'm sure you enjoyed your version of the sandwich. I simply wanted to offer you the traditional way to make a Ruben sandwich.
🥰🥰 Great Job Ms. Vicki Reubens are my second favorite sandwich. Ham and Cheese Panini is first. Kudos on making your sauerkraut. I agree with another statement about the BLT the bread should go i. A toaster so both sides are toated to a beautiful golden brown. Please keep cooking and making videos. Oh and James and Millie that's the sauerkraut in the sandwiches not gerkins.😊🥰🥰
In NYC, a Reuben is made with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on seeded Jewish rye bread. Pastrami is usually just served on seeded Jewish rye with real NY deli mustard (eg, Ba-Tempte or Nathan’s) and optionally with coleslaw. Both meats would be gently warmed before adding them to the bread.
I have made many hundreds of Reubens and you did a wonderful job. Reubens taste best with pastrami. Pastrami is more tender and has more flavor. Always have more thousand islands dressing on the side for dipping. 😊
A Reuben is corned beef! It's like me explaining a ham and cheese sandwich and everyone saying YES I prefer turkey! At this point I don't think Americans even know what a Reuben sandwich is! Because all of you in the comments are making your own stuff up!
Looks delicious Mrs. Vicky. I love that you put extra dressing . I like mine with sourdough. May not be traditional but im not crazy about rye bread. You can add a little horseradish sauce to the thousand island to make russian dressing.
Would it a bit easier if you were to place the camera on the back counter, so you don’t have to bring things over to the camera, it could just stay there and you can use the stovetop without all that movement. Vicki kudos for doing all that cooking for the kids. You are such a cool Mom! By the way that is my favorite sandwich and I have made them, I use the corn beef. You do a wonderful job of cooking things from the USA!
Vicki, I was one of the people suggesting a Reuben when you said you liked sauerkraut. I posted my whole recipe. I think you may have used it 😊. A few things that didn't occur to me to mention: our sauerkraut uses shredded cabbage, not cabbage in chunks. This helps keep it from falling out of the sandwich. Also, traditionally a dark, strongly flavored rye bread is used since it holds up well to the strong flavors of the filling. But some people don't like strongly flavored rye bread, so using a light rye is just fine, at least to me. I prefer Thousand Island dressing, so that was the recipe I posted. I didn't feel confident enough posting a Russian dressing recipe. So if anyone complains that she didn't use Russian, blame me. 😉 Are your gherkins sweet or dill? In the US the term gherkin refers to a small sweet pickle, about 7 to 10 cm long and a cm across. The larger cucumbers (15 to 20 cm long) we call pickles. If the larger size is made into a sweet pickle, it is typically sold sliced into rounds and is often a type called a bread and butter pickle. Dill pickles (not sweet) are sold whole, in spears, or sliced. We have all different kinds of dill pickles. A dill pickle spear is often served alongside a Reuben, but I've never seen anyone put it inside the sandwich. Reubens are popular enough here that the fast food chain, Arby's, sells a version of it. It is nowhere as good as a restaurant or homemade Reuben though. I'm glad you liked one of my favorite sandwiches. You made it pretty much like me except I put more meat in mine. I also use a flat bottomed pan so the entire surface of the bread comes in contact with the surface. Even though you used a grill pan, it sounded like you got a good crunchy outer surface. You might want to try potato salad. There are different versions, but the most popular is a cold, mayonnaise based recipe. It is rare that we have a summer cookout without someone bringing potato salad. I don't have an actual recipe because I just make it the way my mom did, by taste. My version has cooked, peeled potatoes, cut into 2 cm chunks and chilled. It also has chunked hard boiled eggs and a little sweet pickle relish. The dressing, which is thoroughly mixed in, has mayonnaise, mustard, salt, pepper, vinegar, and a small amount of sugar to offset the vinegar. I make it to taste, which is no help to you since you don't know what it is supposed to taste like. Most people add diced celery and/or celery seed. I don't because my Mom was allergic to celery, so I got used to it without. Hamburgers, hotdogs, potato salad, baked beans, and watermelon are quintessential American summer cookout fare.
We make them quite often - Other San witches to try - we take a loaf of focaccia bread slice so it’s like a bun so you have a top and bottom spread mayo and spread throughout sliced chicken breast that you make ahead of time fresh mozzarella cheese here and there a thin sliced red onion thin sliced tomatoes and a layer of fresh spinach slice up portions to feed your family it’s wonderful Oh forgive me you must add crisp fried bacon on it too lol, I would LOVE if you could show us how to make your sour krait- it must be fabulous
I love Reuben sandwiches for lunch. At my favorite deli I watch as the Reuben is prepared. The corned beef is always grilled before assembling the sandwich.
The place to get Ruebens and the like in the US are at deli restaurants. Corned beef has been brined in salt water with pickling slices before cooking (typically slow cooked in water). This does make the beef have a salty taste, and salt makes things taste better, but can aggregate high blood pressure in some people. I try to limit my sodium intake, so I don't eat corned beef often. Vicki might try making her own corned beef sometime, if she likes making her own sauerkraut. Brisket is the meat used for corned beef.
Reubens are made with both meats here in the US. But it is often just easier to find pastrami in smaller grocery delis than it is to find sliced deli corned beef. I use both depending on whether or not I've home cooked a corned beef brisket or not. Not many people use the tinned corned beef anymore here in the US since we can buy a brined/corned beef brisket in the meat case at the market and cook it ourselves. Come February, it is common for Americans to celebrate St Paddy's day with a New England boiled dinner. I always cook up two briskets. One for a traditional dinner of corned beef, cabbage, potatoes, carrots and potato dinner rolls. And another just for the leftovers to make Reuben sandwiches and Reuben soup :)
They look awesome! The corn beef is the most essential ingredient, so it has to be tender. Nothing worse than a Rueben with tough meat. Have you ever had a Monte Cristo? It’s basically a ham, turkey, gruyere cheese light mustard and mayonnaise on thick white bread, dipped in an egg and milk batter like you’re making French toast, then pan fried in butter until golden brown. And like French toast, I serve mine with maple syrup on the side.
We make our Reubens (dark rye) on a grilling machine that grills both sides at once and helps the cheese melt. We also have more Thousand Island dressing on the side for dipping. Yum!
Oh, Vicki! That was beautiful! I love a Reuben! In fact, I once had a saucy little cat that I called Reuben! 🤭 You made me have to get up and go get something to eat! 🥰👍
Wow, I'm impressed by Vicki making her Reubens with sauerkraut made by herself.
I'm American haven't had a reuben sandwich in many years they ar so good.
I make my own sauerkraut, too. The garbage I can get in the grocery store is nasty, nearly inedible. My homemade sauerkraut is fermented instead of pickled and is delightful.
There's a difference between what Brits call "toasted" and what Americans call toasted. I noticed this with the second round of the BLT the other day. When we say that a sandwich is toasted, we mean that the 2 slices of bread are put in the toaster and toasted to a nice golden brown. That's how a BLT is supposed to be made. What Vickie did with her BLTs and what she's doing here with these Ruben sandwiches, we call "grilled". (which is correct for a Ruben sandwich) I suppose that's why people in GB call a grilled cheese sandwich, a cheese toastie. Just to recap for any future sandwiches, "toasted" actually means in the toaster and "grilled" means buttered bread, placed in a skillet or on a grill/griddle pan and cooked until its golden. I hope that helps clear up any confusion! Merry Christmas, everyone! 😊
You can toast in a pan too. It just means without butter.
@@Trifler500 True, but if you toast it with the sandwich built, the inside of the bread does not get toasted.
You can toast with butter or mayo or plain. With tosted it's optional. Grilled would mean that butter or mayo should be added.
It's just a difference in nomenclature. As you pointed out, she made the sandwich correctly.
@@Grizazzle True. But it's the same with a grilled cheese sandwich. The inside doesn't get grilled with that, either. Some sandwiches are meant to be grilled and some are meant to be toasted. I've found that when in doubt, the best way to find out for sure, is to look up the original recipe and technique. 😊
When I was working in restaurants here in Wisconsin I made these on an almost daily basis. Most often we used corned beef and dark rye bread. I still make these for myself. I love them.
To me Reubens are corn beef
Hi! I’m in Illinois. Totally agree on your Reuben point.
@@elainehaynes1168 Yes, I don't think I've ever had a Reuben with pastrami.
A reuben is usually corned beef
A reuben is always corned beef. Pastrami is a Rachel sandwich
@@MsTwister57 A Rachel uses coleslaw instead of sauerkraut, so her pastrami version isn't a Rachel.
I love corned beef, but the problem is that store bought corned beef in the UK is like canned corned beef. They offer it in thin slices for sandwiches too, but it is still the same, soft canned type of corned beef. For an American Reuben the corned beef slices are more like pastrami or roast beef slices in texture. Using UK corned beef means the texture will be soft and mushy, almost paste-like. As an American living in the UK that loves a Reuben, I have to use UK Pastrami (and lots of it!) to get it close enough.
@@mtaylor44 Salt beef in the UK is closer to the corned beef in the US.
@@acy0029 It does look a lot like US corned beef. Unfortunately, in my area of the UK it is not available in Tesco, ASDA, or Morrisons. So it is pastrami for me, which is fine and makes a great Reuben.
She is the sweetest person. I can totally see her doing a Southern cooking show.
She actually is not a good cook, though.
No matter ow much sauerkraut I put on a Reuben, I always want more. It really makes the sandwich unique. And moist.
As a kid I loved the idea of a Reuben, but I couldn't stand the sauerkraut. As an adult I want more sauerkraut, I want it to be more sour, it's just not possible to have enough.
With pastrami it's called a Rachel and it has Cole slaw instead of sauerkraut.
I was one of the people who asked you to make a Reuben. It's a delicious sandwich. 😊
With all the weird flavors it doesn't seem like it should work.
Makes you wonder how Reuben Kincaid figured out which ingredients to add.
I wish if you were the one who recommended it, you would've shown her a correct recipe! I'm sure you meant well in the suggestion but she struggles so bad in her recipes!
In this one she was confused it seems between a Reuben and a NYC pastrami sandwich! 🤔
Every Reuben sandwich I've ever had was thin cut meat. I've had both corned beef (which I prefer) and pastrami, but in each case they've always been very thin cut meat piled high rather than thicker cuts of meat.
Thin cuts cook better and taste better imo.
I've had both, and prefer the thick cuts, but it would be personal preference.
If it's with pastrami it's not a reuben!
thin has a better texture.
@@richdiddens4059agree. Pastrami is called a Rachel, not Reuben
A BLT is a cold sandwich so the bread is toasted. A reuben sandwich is a hot sandwich, so the bread is grilled not toasted.
Hi, Vickie! How about trying to make a Boston Cream Pie? It’s a yellow cake split in half horizontally, filled with a vanilla custard and then covered with a chocolate glaze. I’m sure you and your family will like it.❤
or good Kentucky Bourbon Balls! I grew up in Louisville, made them all the time. Moved to CA in 1989, and still make them. They think they get drunk. All the alcohol evaporates!
@@crs7937I remember making those for the holidays to help my mom out when I was in high school a gazillion years ago! Rum balls are also good if you don't like bourbon
Your mom is an absolute joy to watch. She is one of my favorite cook's cooking.
Potato salad or French fries, with a dill pickle spear, go great with a Reuben sandwich.
Beesley you are so lucky your mom is such an amazing cook.
The Reuben sandwich is just good food, no special day needed. If you really enjoy it, I suggest trying it on dark rye or pumpernickle. I prefer it with cornedbeef, but would use pastrami in a pinch. Peace from Nebraska.
Exactly! She does everything wrong and people lead her astray always! I so bad want to see her succeed but as long as people say things like light rye, mustard and pastrami are so wrong themselves! That's new York pastrami on rye! Not a Reuben! Btw..stay warm from G.I
@kristin....She is. NOT always wrong yada bs yada more bs. She is attempting to make a number of American influenced foods with literally hundreds of people injecting their thoughts, personal opinions, experiences etc., in no particular order AND, considering the circumstances, SHE IS DOUNG A DAMN FINE JOB AT IT.
What she doesn't need is over critical negative bellies who toss around blanket claims using the words "never", "always", etc as gospel, which simply cannot be defended.
The vast majority of responses posted here are based on OPINION, NOT FACT. Some are proper and correct and others are pure, unadulterated bullshit.
Over and Out!
The classic American Reuben sandwich is grilled or toasted to perfection! Rye bread, corned beef, Swiss cheese, sauerkraut, and dressing all come together for that crispy, gooey goodness. Source: Taste of Home.
Taste of Home is wrong then. The classic American Reuben has always been grilled.
Oh, Brian, bless your heart. If "Taste of Home is wrong" then maybe the laws of gravity are too. The Reuben has always been grilled-crispy, buttery bread and melted cheese don’t lie. But hey, if you’ve been eating a "toasted" Reuben, congrats on discovering how to ruin a classic. Keep those hot takes coming, champ!
@@Progressive_Canadian Wow, your reading comprehension has completely failed you. Here, I'll help you because I'm sure you don't have the will to actually look at what it was I said. Cope and pasted just for you. " The classic American Reuben has always been grilled." See that? Now try to understand. I'll help you again. That doesn't say it should be toasted. See there?
@@brians48now Oh, Brian, thank you for blessing us with your masterclass in "coping and pasting." Truly, the clarity of your insight has rocked my world. Let’s dissect this together, shall we? You stated-brace yourself for this bombshell-“The classic American Reuben has always been grilled.” Incredible. Absolutely groundbreaking. And here I was, saying exactly the same thing. But you, my dear Brian, felt the need to swoop in like a hero on a soggy rye crusade to declare what everyone with a functioning brain cell already knows. Bravo! You’ve successfully argued against a point no one even made.
So, here’s a gold star for your tireless effort to correct…nothing. And as a bonus, let’s send you a map so you can finally find your way out of your own ego. It must be exhausting being this wrong while thinking you’re right. Don’t worry, we’re all laughing-with you, of course. 😉
@@Progressive_Canadian Copy and pasted from your post. "Truly, the clarity of your insight has rocked my world. " I'm glad to have been of help.
With New Year’s Eve coming up, you should try classic American party food. That’s a whole category of easy recipes. There’s spinach & artichoke dip, the cold spinach dip, 7 layer dip, buffalo chicken dip, ham & cheese sliders on Hawaiian rolls, grape jelly meatballs, American style pigs in a blanket (little hot dogs in puff pastry) - the list goes on and on.
Good idea
Cheese straws, hot crab dip
The grape jelly meatballs (or tiny sausages) is a good idea!
I’m from Omaha, Nebraska where the original Reuben was created at the Blackstone Hotel. You came pretty close but some things are different from the original, ths bread should be a Pumpernickel/Russian rye and a marble rye is often substituted. We also after grilling the sandwich on both sides wrap them in foil and bake them for a bit to really melt the cheese. The Omaha Reuben also has chunks of corned beef (never pastrami). Glad you enjoyed it, it’s a great sandwich!
Wonderful job! When you were cooking, it reminded me of cooking with my mom and grandmother when I was little. They taught me fractions using the measuring cups and spoons. They started me out on peanut butter and jelly sandwiches and other simple recipes they deemed safe for my age. I started cooking independently on my own starting around age 7, and it was my after school chore to start supper for Mom. I hope to see more of your cooking. Thanks. 😊
I am a guy. I used to make stuff for my sis and folks on sundays before they got up? My specialaty was Blueberry dessert, a coffee cake thinngy? I was like, 10? I would also make
everyone scrambled eggs, bacon, and french toast. Usually on Sunday morning before everyone else woke up.
Great job Vicki.Since your so good with sourkraut you should work that in to the meals more often.Its a good source of probiotics and will help balance out some of the "yumminess" of your new found foods
I am from the midwest. This sandwich was created by German immigrants in the 19th century.It was very popular around the Omaha Nebraska area which has a lot of German descendants. Most of the time it is done with a dark rye (black bread). Vicki gets extra credit for homemade sauerkraut Corned beef would he the original but pastrami is easier to get in the grocery store.
You really nailed it❤. Wonderful job on the reuben sandwiches. I go back and forth between corned beef and pastrami myself when I make them. Fun tip for you, try spreading a thin layer of mayonnaise on the rye bread instead of the butter sometime. It crisps up the outside of the bread a bit more than the butter, and lends a subtle tanginess to it as well.
Great job Vicki! You have such a peaceful way about you. Appreciate you loving American food so much and trying it all out! xox
I’m so happy you liked that sandwich . It’s one of those things sold to us as Irish , but I always suspected it was American lol
It’s Jewish. Not Irish.
Great job Vicky! Reubens are one of my favorite sandwiches
Mine too, but I would leave off the thousand island dressing (Russian dressing) and for me it's not a 'Reuben' without horseradish mustard, and a large dill pickle spear on the side. Yum!
@ no way…thousand island is a big part of the sandwich though!
Great job as always Vicki.
My mom makes the best Ruben sandwiches. We don't like Thousand Island. So we use yellow mustard or spicy brown mustard.. we use corned beef.
I do like hot pastrami and cheese sandwiches. With pickle and mustard.
Not a large fan of Thousand Island either. We use Horseradish sauce for ours. Gives it a nice zing.
My favorite sandwich!
Don't you put pickles on it..?
@@fannybuster No - we always serve long kosher dill pickle spears on the side.
It's my as well
Man your mothers killin it wow she good!
Reubens are delicious- great job.
There are all sorts of Ruebens in America. There is the traditional Corn Beef. There is the pastrami. There is also a Turkey Rueben. The only difference is the meat used to make it.
Try making a Grilled Patty melt. Delicious!! ❤
If someone said this already I apologize, another version called the Rachael uses sliced turkey. I personally like a super Ruebon that has both corned beef and sliced turkey and of course sauerkraut
And sauce. Usually the rye bread is a dark rye the color of pumpernickel bread. But it is always true, cook it your way it’s your sandwich
My favorite sandwich all you need now is is a good pickle and French fries
I've said it before and I'll say it again, Vickie needs a cooking channel of her own.
Gerkin on the side and 1000 Island on the Sandwich or dip the sandwich in the 1000 Island. If you use pastrami or turkey it is called a Rachel.
They look exactly as they should. Well done. 👍
It’s normally corned beef
Good job! FYI, thousand island dressing usually has sweet pickle relish in it or you can dice your favorite pickle into very small pieces & add it to the dressing.
That's how I make mine
Reubens I've had (or made) are usually made with shaved (super thin) slices of lean Corned beef...
strings of sauerkraut .
griddled (not technically Brit-toasted)
I use a bacon press to make sure it's not too open/bulky..but then I also add a LOT of meat, cheese,sauerkraut (double your amount)❤
In Virginia we have a variation on the Reuben sandwich called the Sailor sandwich. Instead of Thousand Island dressing, hot mustard is used, and the pastrami is topped with a grilled knackwurst split lengthwise down the center. Everything else is the same.
My only critique would be the cut on the sauerkraut. For a Reuben, it’s generally long shreds of sauerkraut, like spaghetti noodles, rather than chunks like kimchi.
I have never seen long Sauerkrraut.
@@MrScottsearles...I've never seen short sauerkraut 😂
Sorry, but that looked like square pieces of cabbage. I've eaten a lot of sauerkraut and I like mine wet. I love German food and I know about sauerkraut on hot dogs and sandwiches.
@mdshunk. Any question of sauerkraut should mention that our British friend was using HOME MADE SAUERKRAUT. Something, 95% of Americans have never experienced! I want to try hers before criticising her!
@georgehouse5086 ..I watched my mom and grandmas cut stringy cabbage to make sauerkraut many,many times...so much better than store bought🤤
The California definition of a Reuben was pastrami, sauerkraut (usually warm), thousand island dressing, and swiss cheese on rye. A fairly standard deli sandwich.
Pastrami is basically slow smoke cooked (barbecued) corned beef.
Good god... not only do Californians not know what pastrami is (you'd be shot in NY for saying what you just typed), but the original sandwich doesn't use pastrami at all.
@@lookoutforchris I have seen reports on how to prepare pastrami, and it does involve slow smoke cooking. New Yorkers are as much purists as Texans on that general type of cooking.
@@lookoutforchris I totally agree with you he should not speak for all Californians he doesn't know what he's talking about.
Huh? Pastrami is NOT barbecued corned beef!! I grew up on food from Jewish delis, and a Reuben is made with corned beef by definition. If you use pastrami and cole slaw in lieu of corned beef and sauerkraut, then it's a Rachel. And btw, I've lived in L.A. for nearly 65 years.
@@OriginalCaliKitty Slow smoke cooking is “barbecue” by Texas and most Southern definitions. And the brisket for pastrami is corned before being slow smoke cooked. In the SF Bay Area, pastrami was the default on a Reuben. And the recipe was with sauerkraut, not coleslaw. And as I was reminded online, a Reuben is not kosher, anyway. Regionalism gets nasty.
Another variation is the Red Reuben...the sauerkraut is made with red cabbage...it makes it a little sweeter... it's so yummy...another good sandwich is the Cuban...that is yummy too.
The butter on the outside of sandwiches is for giving the bread good color as they toast. Not putting enough butter makes the color uneven. As for how much is enough, complete coverage is all you need. Also, I prefer the Pastrami, the corned beef is traditional. Those sammies do look gorgeous. As for the name and origin, it comes from Jewish delicatessens in New York. Reuben is a biblical figure, the forebear of the tribe of Reuben.
originate in omaha, reubin kay, 1920's ish
Looks like a good Reuben. One tip since you're making your own kraut: usually the sauerkraut used in Reubens has the cabbage cut into long, thin strips rather than the little confetti-like shreds you used. That helps you pile it on in a thicker layer and keeps it from falling out of the sandwich.
James' Mom is a SANDWICH MAKING MACHINE! Kudos! Congrats! What a Champ! You are a SANDWICH STAR!.
When will you be opening your new restaurant featuring Popular American Foods?....after completing your whirlwind research tour of the U.S. to support your new Cook Book? Totally serious! I watch all your RUclips clips. Of course I'd pay to see you on tour. And, it would be killer to dine at your American Restaurant after following your rise to the top.
Marble rye and thousand island dressing is another great way to make a Reuben sandwich. The pickles are diced fine inside as part of the Thousand Island dressing. I love ve both corned beef and pastrami together in my Reuben. Merry Christmas!🎄🎁
This sandwich originated in Reuben's Deli in New York. Memory tells me in Manhattan proper, but my aged brain cells could be wrong. Many like it with various blends of Thousand Island, but the original was with Russian dressing.
That's one of the 2 origins (it likely was "invented" more than once)
It's from Nebraska but New York has its own different version.
My understanding the version she is making is the Omaha style
@@MrDdaland I believe so to. She started out that way but then added pastrami, was using the wrong rye and didnt make thousand island. The new York and Nebraska version are almost identical with the exception of Russian dressing vs thousand island. So people talking mustard, pastrami, pepper jack cheese, habanero sauce.. I'm sitting in Nebraska thinking " what in the world!?'"
Very popular sandwich. Usually have pastrami, but love it with corned beef too. You've made me want one now. Looks so good
Corned beef is what I expect in a Reuben. Sour krout, thousand island, dressing.
We met up with friends today at lunch and my sister ordered a Reuben. I’ve never had one myself, I got the bacon egg and cheese on a hard roll. Just enough so I wasn’t stuffed but I wasn’t starving either. May your family have a Happy and healthy new year.
A Ruben combines sweet, salt, bitter, sour, and creamy. All it needs is "spicy", and you can get that by substituting pepper jack cheese.
Spicy brown mustard will work too.
NO SPICY 😊
I did it with a habenero Swiss and hot thousand island dressing that I got from Jungle Jim's International Market.
This could be why this lady is confused all the time! People are saying mustard, others are saying pepper jack! What the heck!???? None of those are on a Reuben sandwich! She was already wrong on the bread, how to make thousand island and using pastrami! So why in heavens name do people lead her further astray!?
@kristinallison5970 Sandwiches have a wide variety of ways to make them because people are individuals and have different taste profiles. I like mustard but HATE pepper jack cheese so I offered a possible substitution to someone who might like spicy on their sandwich. There are MULTIPLE recipes for making the same sandwich, they differ because of regional preferences. A BOSTON Reuben has coleslaw on it. It doesn't make it wrong, just different.
Looks great! A Reuben is just about my favorite sandwich.
Well done! There are lots of slight variations of this sandwich. You’ve tossted the whole thing on the grill, which I’ve never seen before but seems tasty!
My wife loves these sandwiches. She had one just last night on our trip to NYC where it’s popular to get at delicatessens. Absolute banger of a sandwich. I prefer pastrami!
That's interesting, I've never seen a Reuben not be grilled. I wonder if it's regional? 🤷♂️
@umaiar , I think he means that it was cooked in a pan with ridges, giving it grill marks -- as opposed to in a flat bottomed frying pan.
@umaiar it has to be grilled. How else will you get the cheese to melt? I don't understand why anyone would think toasting the bread in the toaster would work🤔
@@MsTwister57 LOL, yeah, I understand that. I guess what I don't understand was the comment that I replied to 🤷♂️
My favorite sandwich! Sooo good. I have them all the time.
This is a classic sandwich in our delicatessens in NYC and Chicago. I grew up eating this sandwich and I think you did a fantastic job!!
The Reuben is from Nebraska ! New York does have its own version and Chicago has nothing to do with it!
Either way the bread, the dressing and the pastrami were wrong!
This is why this poor lady gets confused. She reads comments from those who suggests everything wrong! I see people saying use mustard, use pepper jack, add habernaro to the sauce! I want to see her succeed!
Dark rye, corned beef, Swiss, sauerkraut and thousand island! Grill in a pan . Done!!!
Pumpernickel bread, Sauerkraut, corn beef, swiss cheese, and Thousand land.
You’ve hit another one out of the park! Pastrami is my go to but I’ll settle for corned beef if the deli runs out of pastrami. Glad this is another favorite for your family.
Please try sloppy Joe’s or roast beef sandwich
the only real difference between corned beef and pastrami, is the way they are cooked, I love them both, and Russian dressing is from the original recipe
The corned beef we have in the UK is almost always canned corned beef imported from Argentina, very different taste and texture to real corned beef.
The best way to make a Reuben is too. Put the corned beef sauerkraut and cheese on the bread open faced and then put it in the oven. 2 heat while simultaneously toasting the bottom of the bread. Then, when you you remove it, add sauce and put together.
Never heard of pastrami on a Reuben, just straight up corned beef.
The famous Katz Delicatessen in New York City makes their Rubens with the choice of corned beef or pastrami
A “reuben” sandwich is one of my favorites, the sauerkraut makes it.
I always enjoy seeing your mum enjoy making and tasting our crazy American recipes!!
Looks good! Thanks for sharing Vickie.❤ from Southern California. 🇺🇲
Nice job! Beautiful plating for James and Milli. Look up the difference between pastrami and corned beef but both work just fine. Also, next time you make it try the marbled rye bread.
This is fun to watch you try all these!
My second favorite sandwich behind ONLY the Patty Melt, but the Patty Melt is sort of a hybrid since it involves a hamburger patty. Nice comprehensive job!
A patty melt will just confuse them given that they refer to chicken sandwiches as burgers because of the bun.
@@twenty1thirteen 🤣 So true...
This is what you normally order at a “ Deli” or Delicatessen style restaurant! Many of our best Delis are Jewish , so this is an American Kosher sandwich! Nicely done!
A regional adaptation from Pittsburgh is to add a layer of “ chips” or fries to the sandwich , turning it into a complete one handed meal for truck drivers!
Love me some Reubens .....you did well mum .
I don't think that Vickie put any pickles (gherkins) on the sandwich. But James and Millie seemed to think that there were some on there. I wonder if they thought that Vickie's sauerkraut was actually pickles. LOL She said that she didn't think either one of them ever had it before. Love watching 2 brand new foodies trying things they've never had before! 😊
I like to smush/compress the sammich with the spatula during grilling,same with grilled cheese sammiches.
I do corned beef , Swiss cheese , and sauerkraut .
Had to chuckle when Mom said 'not quite sure what you have this for' - We have it to eat. Whenever we want. It's good. Having said that, we celebrate St Patrick's day eating corned beef (a whole 'nother story), so Reubens often show up right after using leftovers from the holiday.
Also, we get corned beef as a regular cut of brisket, seasoned to make it 'corned," as well as the canned version, which you appear to be using. We use it on Reubens in a big pile of thinly-sliced meat.
Ms. Vicki did this 100% on point. Great job! Like Millie, my family knows I give away all my pickles from any and all burgers/sandwiches. My SO loves Reubens with swirled rye and corned beef, and I make them because I want to be sure the kids have access to many flavors. (I do not like rye bread or sauerkraut, so this is not my favorite.) Maybe try chili and corn bread in this cold winter weather. We always have chili and cornbread for Superbowl Sunday.
The Reuben is something you would have when you go out to dinner with the girls or your dad or you know to a nice little restaurant. When I was stuck at the hospital when one of my children was sick my dad brought me a Reuben. It was the first one I ever had and I hummed the whole time I ate it. It was the best thing I ever put in my mouth and I just love them and my child is now in his 30s almost 40
I do corned beef. It’s also good on sour dough. Use turkey to make it a Rachel.
Maybe Millie can join Vicki once in awhile and learn how to make some of these recipes herself. It can't hurt to know how to cook in case Vicki isn't able to keep making these great dishes.
I think it would be so fun to watch them cook together sometimes
Excellent video, I used to work in restaurants and Reuben sandwiches were always popular. Two variations that we would make are The cloak and Dagger which has both pastrami and corned beef and a Turkey Reuben which used turkey and cole slaw instead of sauerkraut. I really enjoy your videos, you all are great.
It looks like you have all the right ingredients. I used to make those at restaurants too. We put some butter/oil that's melted and on the grill, on the grill, then put bread on top of it. This toasted, and melted the cheese which was the next thing on. After those we put the meat on the grill with some au jus juice, then the kraut. When bread is toast, cheese is melted, put the meat on it, put them together, cut it in 1/2 the long way, the dip it into 1,000 Island dressing in a souffle cup. It might not sound like it, but it's really fast and delicious!!
I worked at a place where, if it's not done in 15 minutes, "Lunch is Free"...
Grilling is one side , toasting is both sides .
Vickie you did an excellent, awesome and amazing job. You made me want to try this one. I was raised on a farm and we gre w everything and yes cabbage. We ate it with just about anything. Mom made cabbage soup, stews and much more than we as kids liked. So Yup I have a problem with cabbage. Maybe I'll try it. Love From Michigan and it's really a rather warm Evening for December temp is 40 degrees and tomorrow a high of 48 degrees❤❤. This is Upper Michigan what's going on. Global warming, who knows
I've only tried making Reubens at home once, but I eat them often. It has become my go to sandwich for checking out new delis and sandwich shops. As such it has also become a comfort food.
Usually made with swirl rye: dark rye and light rye rolled together to form a loaf, making a swirlled pattern in each slice.
Yay that looks amazing. Love the grill lines. I think my mom always cooks it in tin foil. But the Reuben is what made me fall in love with Sauerkraut. She just started making them four or five years ago and she makes them for the fam constantly now.
Sauerkraut is cabbage, fermented in salt water, allowing the Lactobacillus to give it the sourness. if you marinate it in a vinegar will tend to make it too bright, which I would recommend tempering with salt to simulate, authentic fermented sauerkraut
Howdy from Texas.
As a former chef I have to say that regardless of what someone else claimed. A true Ruben sandwich is only made using corned beef. Never pastrami. I'm sure the pastrami is quite good as a substitute. But calling it a Ruben still is like calling a peanut butter sandwich a grilled cheese sandwich because you didn't have any cheese. It's just not the same thing.
And thousand Island dressing is much more simple than the recipe that you apparently had. It's simply mayonnaise, ketchup and sweet pickle relish combined. That's it. Simple and delicious. I have made and eaten hundreds of Ruben sandwiches during my lifetime. And it's still my all time favorite sandwich. I also typically either drain my sauerkraut on paper towels, or kitchen towels as you lot call them, for several minutes prior to making the sandwiches. Or I throw it in a hot pan for a minute to let some of the moisture steam away. And I also toast one side of the rye bread and that's the side I put the dressing and everything else on before I build the sandwich and place it on the griddle to brown the other side. I also grilled my corned beef for a minute or two before placing it on the bread as well.
But I'm sure you enjoyed your version of the sandwich. I simply wanted to offer you the traditional way to make a Ruben sandwich.
🥰🥰 Great Job Ms. Vicki Reubens are my second favorite sandwich. Ham and Cheese Panini is first. Kudos on making your sauerkraut. I agree with another statement about the BLT the bread should go i. A toaster so both sides are toated to a beautiful golden brown. Please keep cooking and making videos. Oh and James and Millie that's the sauerkraut in the sandwiches not gerkins.😊🥰🥰
In NYC, a Reuben is made with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on seeded Jewish rye bread. Pastrami is usually just served on seeded Jewish rye with real NY deli mustard (eg, Ba-Tempte or Nathan’s) and optionally with coleslaw. Both meats would be gently warmed before adding them to the bread.
Love when James and Millie talk about food they don’t even know how it’s cooked. Living like the lords of the manor. Love Vicki though! ❤️
I have made many hundreds of Reubens and you did a wonderful job. Reubens taste best with pastrami. Pastrami is more tender and has more flavor. Always have more thousand islands dressing on the side for dipping. 😊
Agree. I prefer pastrami, too.
@@wendimooreartPastrami is superior and also cost more because of it. 😊
Pastrami is not a Reuben. It's called a Rachel
A Reuben is corned beef! It's like me explaining a ham and cheese sandwich and everyone saying YES I prefer turkey! At this point I don't think Americans even know what a Reuben sandwich is! Because all of you in the comments are making your own stuff up!
@MsTwister57 FALSE!! A Rachel is turkey or pastrami and coleslaw. DUH
Looks delicious Mrs. Vicky. I love that you put extra dressing . I like mine with sourdough. May not be traditional but im not crazy about rye bread. You can add a little horseradish sauce to the thousand island to make russian dressing.
Would it a bit easier if you were to place the camera on the back counter, so you don’t have to bring things over to the camera, it could just stay there and you can use the stovetop without all that movement. Vicki kudos for doing all that cooking for the kids. You are such a cool Mom! By the way that is my favorite sandwich and I have made them, I use the corn beef. You do a wonderful job of cooking things from the USA!
Vicky a Reuben sandwich has corned beef. A Rachel has pastrami. Both have Swiss cheese
The famous Katz Delicatessen in New York City serves Reubens either with corned beef or pastrami
Dude I live there its called a Rachel in New York
@@scottgraney5275 You're completely incorrect. A Rachel sandwich has turkey or pastrami with coleslaw. It's a completely different sandwich.
Yep
@@jeffhampton2767 agree. Rachel uses coleslaw, Reuben uses saurkraut.
Vicki, I was one of the people suggesting a Reuben when you said you liked sauerkraut.
I posted my whole recipe. I think you may have used it 😊.
A few things that didn't occur to me to mention: our sauerkraut uses shredded cabbage, not cabbage in chunks. This helps keep it from falling out of the sandwich. Also, traditionally a dark, strongly flavored rye bread is used since it holds up well to the strong flavors of the filling. But some people don't like strongly flavored rye bread, so using a light rye is just fine, at least to me.
I prefer Thousand Island dressing, so that was the recipe I posted. I didn't feel confident enough posting a Russian dressing recipe. So if anyone complains that she didn't use Russian, blame me. 😉
Are your gherkins sweet or dill? In the US the term gherkin refers to a small sweet pickle, about 7 to 10 cm long and a cm across. The larger cucumbers (15 to 20 cm long) we call pickles. If the larger size is made into a sweet pickle, it is typically sold sliced into rounds and is often a type called a bread and butter pickle. Dill pickles (not sweet) are sold whole, in spears, or sliced. We have all different kinds of dill pickles.
A dill pickle spear is often served alongside a Reuben, but I've never seen anyone put it inside the sandwich.
Reubens are popular enough here that the fast food chain, Arby's, sells a version of it. It is nowhere as good as a restaurant or homemade Reuben though.
I'm glad you liked one of my favorite sandwiches. You made it pretty much like me except I put more meat in mine. I also use a flat bottomed pan so the entire surface of the bread comes in contact with the surface. Even though you used a grill pan, it sounded like you got a good crunchy outer surface.
You might want to try potato salad. There are different versions, but the most popular is a cold, mayonnaise based recipe. It is rare that we have a summer cookout without someone bringing potato salad.
I don't have an actual recipe because I just make it the way my mom did, by taste. My version has cooked, peeled potatoes, cut into 2 cm chunks and chilled. It also has chunked hard boiled eggs and a little sweet pickle relish. The dressing, which is thoroughly mixed in, has mayonnaise, mustard, salt, pepper, vinegar, and a small amount of sugar to offset the vinegar. I make it to taste, which is no help to you since you don't know what it is supposed to taste like. Most people add diced celery and/or celery seed. I don't because my Mom was allergic to celery, so I got used to it without.
Hamburgers, hotdogs, potato salad, baked beans, and watermelon are quintessential American summer cookout fare.
Great job! The sandwiches looked delicious.
We make them quite often - Other San witches to try - we take a loaf of focaccia bread slice so it’s like a bun so you have a top and bottom spread mayo and spread throughout sliced chicken breast that you make ahead of time fresh mozzarella cheese here and there a thin sliced red onion thin sliced tomatoes and a layer of fresh spinach slice up portions to feed your family it’s wonderful Oh forgive me you must add crisp fried bacon on it too lol, I would LOVE if you could show us how to make your sour krait- it must be fabulous
I love that you make your own sauerkraut! That is awesome! We usually make them with St Patricks Day left over corn beef.
Perfection!!!! Reubens are just a remarkable food. Great, great job! A patty melt is a similar idea that you would enjoy.
I love Reuben sandwiches for lunch. At my favorite deli I watch as the Reuben is prepared. The corned beef is always grilled before assembling the sandwich.
The place to get Ruebens and the like in the US are at deli restaurants. Corned beef has been brined in salt water with pickling slices before cooking (typically slow cooked in water). This does make the beef have a salty taste, and salt makes things taste better, but can aggregate high blood pressure in some people. I try to limit my sodium intake, so I don't eat corned beef often.
Vicki might try making her own corned beef sometime, if she likes making her own sauerkraut. Brisket is the meat used for corned beef.
You did a perfect job . ❤
Reubens are made with both meats here in the US. But it is often just easier to find pastrami in smaller grocery delis than it is to find sliced deli corned beef. I use both depending on whether or not I've home cooked a corned beef brisket or not. Not many people use the tinned corned beef anymore here in the US since we can buy a brined/corned beef brisket in the meat case at the market and cook it ourselves.
Come February, it is common for Americans to celebrate St Paddy's day with a New England boiled dinner. I always cook up two briskets. One for a traditional dinner of corned beef, cabbage, potatoes, carrots and potato dinner rolls. And another just for the leftovers to make Reuben sandwiches and Reuben soup :)
They look awesome! The corn beef is the most essential ingredient, so it has to be tender. Nothing worse than a Rueben with tough meat. Have you ever had a Monte Cristo? It’s basically a ham, turkey, gruyere cheese light mustard and mayonnaise on thick white bread, dipped in an egg and milk batter like you’re making French toast, then pan fried in butter until golden brown. And like French toast, I serve mine with maple syrup on the side.
We make our Reubens (dark rye) on a grilling machine that grills both sides at once and helps the cheese melt. We also have more Thousand Island dressing on the side for dipping. Yum!
A Reuben is corned beef. Pastrami like that is a hot pastrami. You need a pickle on the side. Toast the bread in your toaster.
I've never had it toasted in the toaster. I've only had it grilled. Otherwise, how do you melt the Swiss cheese?
Oh, Vicki! That was beautiful! I love a Reuben! In fact, I once had a saucy little cat that I called Reuben! 🤭 You made me have to get up and go get something to eat! 🥰👍