My favorite sandwich. What i love about it is it goes well with rye or pump,. and 1000 or mustard or catalina or Russian with horseradish. An amazing sandwich.
I love sauerkraut. My great grandma taught me how to make it. If people realized how easy it is to make they would do it for themselves. Thanks for sharing. I have always wanted my own meat slicer.
I LOVE the "concept" of the Reuben Sandwich, but, I don't like Thousand Island and Russian dressings. I've corned a brisket before and it was AWESOME and I ferment my own sauerkraut (5 pounds at a time) and can it. When I make the sandwich, I switch out the dressing for a nice, spicy-brown mustard. Just my preference. Now I just need a friend like yours so I can get a slicer...lol😀
Holy moses..... yummy! I already stopped watching a TV show today featuring stuffed hamburger. Too tempting while observing no meat Friday's during Lent. Delicious ANYWAY!
My husband do not like boiled corn beef so I baked instead. I have never touched and cooked corn beef before. My first time baked corn beef turned out so delicious! We love Reuben sandwich.
Look thick is so much better you just have to go do it right. Steaming fresh and great crust. Thin slice is better when just making something warmed up quick or doing pre-made like Boars Head. Try Herschels East Side Deli in Philly. Steve does it the way they originally did it in NYC before it became commercialized. Best “Pastrami” Rueben I’ve ever had. Oh and seeded Rye all the way. And don’t forget Dill pickle. Even potato salad if you have it. Omg so good!
I've had a slicer in my kitchen for well over 20 years. People laugh and say SEINFELD! But really it's the only way to slice roast beef. I got it from an auction of a deli that as going out of business. WNET was moving their offices and the deli was toast. :) :)
Important tip: If your sauerkraut is in the fridge, you might want to heat it first. A grilled sandwich that thick is never going to heat through properly with a big mound of cold sauerkraut in the middle. Also, if you find your reuben TOO messy, you can press some of the liquid out of the kraut first. I usually heat up my kraut and then give it a quick smoosh in a sieve to press out the extra water.
Why on earth would you drain the kraut? What do you imagine the point of having it in the first place? For show? A real Reuben is SUPPOSED to be a moist sandwich; goey in the center, crunchy on the outside.
I picked up a home size meat slicer years ago at Walmart for $20. They're about $45 now. If you want the cheese melted in your sandwich then when you flip it, cover with a high domed lid, lift it slightly and squirt about a tablespoon of water underneath. The water won't mix with the buttered bread but will create enough steam to melt the cheese and heat the sauerkraut.
I recall Jerry's Famous Jewish Deli in Costa Mesa, California used to have make it with a super soft/spongy, Dark Rye, Marbled bread that had Caraway Seeds. I don't think it was pumpernickel because isn't that usually more brick-like? In any case, been looking for that bread ever since!
Thinly sliced for me please. Basically shaved. When I make them, I shave the meat, then put it on the flat top covered with a lid. When almost ready, top with cheese and a slice of rye. Flip then top with sauerkraut, dressing, more cheese, and the other slice of rye. Flip this over just long enough to brown that slice. Trying to bite into a reuben with a thick piece of pastrami in the middle is like trying to bite into a roofing shingle.
This ain't Arby's. A real Reuben is hand carved. It's all about balance. Shaved meat creates too much surface area and other flavors have to fight for attention. It might make a tasty sandwich, but it makes a lousy Reuben. Oh, and shitcan that crappy marble rye. A real Reuben is Dark Russian or Pumpernickel. You don't like that? Then you don't really like Reubens.
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Nice recipe! I prefer thinner pieces of corned beef.
"...hangin' outta my face" killed me. My vote's definitely with thin-sliced. Wouldn't turn down the thick, though. 😁
My favorite sandwich. What i love about it is it goes well with rye or pump,. and 1000 or mustard or catalina or Russian with horseradish. An amazing sandwich.
Most delis here in the Milwaukee area use 1000 Island, but many use a brown mustard, usually Duesseldorf, instead.
I love sauerkraut. My great grandma taught me how to make it. If people realized how easy it is to make they would do it for themselves. Thanks for sharing. I have always wanted my own meat slicer.
I bet you won’t tell me your grandmas recipe :)
Both versions look delicious. Thanks for sharing this!
I LOVE the "concept" of the Reuben Sandwich, but, I don't like Thousand Island and Russian dressings. I've corned a brisket before and it was AWESOME and I ferment my own sauerkraut (5 pounds at a time) and can it. When I make the sandwich, I switch out the dressing for a nice, spicy-brown mustard. Just my preference. Now I just need a friend like yours so I can get a slicer...lol😀
Holy moses..... yummy! I already stopped watching a TV show today featuring stuffed hamburger. Too tempting while observing no meat Friday's during Lent.
Delicious ANYWAY!
My husband do not like boiled corn beef so I baked instead. I have never touched and cooked corn beef before. My first time baked corn beef turned out so delicious! We love Reuben sandwich.
Hello from Malaysia 🤗...all your dish look so good and simple plus i like the way you explain to your viewers...step by step ❣️
Hello Chef, you always make great videos, Thank you
Look thick is so much better you just have to go do it right. Steaming fresh and great crust. Thin slice is better when just making something warmed up quick or doing pre-made like Boars Head. Try Herschels East Side Deli in Philly. Steve does it the way they originally did it in NYC before it became commercialized. Best “Pastrami” Rueben I’ve ever had. Oh and seeded Rye all the way. And don’t forget Dill pickle. Even potato salad if you have it. Omg so good!
I've had a slicer in my kitchen for well over 20 years. People laugh and say SEINFELD! But really it's the only way to slice roast beef. I got it from an auction of a deli that as going out of business. WNET was moving their offices and the deli was toast. :) :)
Important tip: If your sauerkraut is in the fridge, you might want to heat it first. A grilled sandwich that thick is never going to heat through properly with a big mound of cold sauerkraut in the middle. Also, if you find your reuben TOO messy, you can press some of the liquid out of the kraut first. I usually heat up my kraut and then give it a quick smoosh in a sieve to press out the extra water.
Why on earth would you drain the kraut? What do you imagine the point of having it in the first place? For show?
A real Reuben is SUPPOSED to be a moist sandwich; goey in the center, crunchy on the outside.
@@RavinDave-theOriginalit’s not supposed to be sloppy. Squeezing a bit of juice will keep the bread from going soggy.
I picked up a home size meat slicer years ago at Walmart for $20. They're about $45 now. If you want the cheese melted in your sandwich then when you flip it, cover with a high domed lid, lift it slightly and squirt about a tablespoon of water underneath. The water won't mix with the buttered bread but will create enough steam to melt the cheese and heat the sauerkraut.
You could do the same with beer preferably a beer that compliments the reuben sandwich
I grill the cheese at the end
@@671p78 Why waste the beer? It's not going to add any taste.
I do love ❤️ a Ruben 😋 now that i know the sauce was created in my home state! Hello from Hampton New Hampshire ✨️
Looks delicious
Definitely thin slices for me. I think the bite and mouth feel is so much better, but like you, I would order either one.
I recall Jerry's Famous Jewish Deli in Costa Mesa, California used to have make it with a super soft/spongy, Dark Rye, Marbled bread that had Caraway Seeds. I don't think it was pumpernickel because isn't that usually more brick-like? In any case, been looking for that bread ever since!
I prefer thin sliced one, but I'd take the thickly sliced sandwich too. Yummo!
Looks really good. But, you have missed upping the whole deal by not toasting the kraut as well.
GREAT sandwiches, and nice Berkel too! Chef Parisi, how long will that homemade kraut hold up in the reach-in? Thanks sir!
kraut is fermented, meant to last very long term. thats why they make it duh... lasts weeks and weeks.
Thin to win!
Hey, Billy! I was wondering, what type of Camera do you use to record your Videos? Thanks
1dx mkii
Yummy
Thick cut tastes better on its own but on a Reuben thin tastes far better to me.
Before I watch this video thin is the best way!!!!!!!!!!!!😮
i also put the kraut under the swiss cheese
Thinly sliced for me please. Basically shaved. When I make them, I shave the meat, then put it on the flat top covered with a lid. When almost ready, top with cheese and a slice of rye. Flip then top with sauerkraut, dressing, more cheese, and the other slice of rye. Flip this over just long enough to brown that slice. Trying to bite into a reuben with a thick piece of pastrami in the middle is like trying to bite into a roofing shingle.
assemble it cold, 3 to 4 minutes in a george foreman grill or panini press.
Its done, hot all the way through.
Just make it like Jimmy Dee's in The Clem makes it😋
That slicer $1,000 plus on Amazon.
always thin.
also (first time viewer) what's up with the audio? feels almost like it's dubbed over the video
It’s just voiceover
I prefer thin shaved corned beef
Thinly cut meat is the way to go.
Pulled corned beef. End of discussion.
The only reason you ever eat it thin is because you cooked it wrong
Thin - always
Thin.
Best way to eat a Rueben? With pastrami…
Thin for me...
Thin! 100%
Thin
Well, for me, the best way to eat it is…. Not to.
Thick fatty cut please.
This ain't Arby's. A real Reuben is hand carved. It's all about balance. Shaved meat creates too much surface area and other flavors have to fight for attention. It might make a tasty sandwich, but it makes a lousy Reuben.
Oh, and shitcan that crappy marble rye. A real Reuben is Dark Russian or Pumpernickel. You don't like that? Then you don't really like Reubens.
I didnt ask
Cool
Thin