Ugly Hedgehog - Photography Forum
Home Active Topics Newest Pictures Search Login Register
The Eye and Lens of a Foodie or Calling all Foodies
Hey! Rubin
Jan 16, 2022 14:37:54   #
sourdough58 Loc: Maine
 
Make me a sandwich. One of my most favorite sandwiches. When I was younger I traveled up and down the east coast and when stopping to eat would always get a Rubin If it was on the menu. I have had lots of very poorly constructed Rubins and a few good ones. The worst Rubin that I ever ran into was made like this: They started with Russian dressing on both slices of white bread and the meat was sliced ham that was chopped up into small bites and mixed into the sauerkraut with imported swiss cheese. At the first bite 60% of the fillings squished out on my plate. This is how I make them, I start the day before and make my own rye bread, I like seeded rye and My wife likes no seeds SO starting with the rye bread I put 2-3 slices of domestic swiss down because I find the imported swiss too overpowering, next I layer 5-6 thin slices of corned beef that have been folded in from each side making a loop on each end of the bread it will look too thick but when finished it will be fine, this folding helps keep the filling in the sandwich, next is a generous layer of well-drained homemade sauerkraut, next I add my homemade thousand island dressing that is made with my home-canned relish, I like the zing of the sweet pickled reish in the dressing, I know some swear by Russian dressing But for me it is a bit too watery and has the tenacity to drip out of of the sandwich



Reply
Jan 16, 2022 16:06:45   #
Quixdraw Loc: American Free States - Montana
 
Good ones, both photo and sandwich! A favorite here as well. I use a light or dark rye, good Costco pastrami, Claussen sauerkraut and Tilamook Swiss. For dressing, a mix of Ketchup and Mayo, with or without a little relish - learned that in my Grandfather's Deli, it isn't thin! I usually layer the pastrami, sauerkraut and swiss on a plate and heat it in the Mocrowave till the cheese melts and slide it onto the bread, sauce added to taste. To your point, Reubens vary considerably, the better sandwich shops or Delis usually have the best.

Reply
Jan 16, 2022 20:35:56   #
sourdough58 Loc: Maine
 
Quixdraw wrote:
Good ones, both photo and sandwich! A favorite here as well. I use a light or dark rye, good Costco pastrami, Claussen sauerkraut and Tilamook Swiss. For dressing, a mix of Ketchup and Mayo, with or without a little relish - learned that in my Grandfather's Deli, it isn't thin! I usually layer the pastrami, sauerkraut and swiss on a plate and heat it in the Mocrowave till the cheese melts and slide it onto the bread, sauce added to taste. To your point, Reubens vary considerably, the better sandwich shops or Delis usually have the best.
Good ones, both photo and sandwich! A favorite her... (show quote)


Thank you, I will remember the microwave trick to melt the cheese, I can see how that will be handy expecilly when making 8 to 10 and having them all hot.

Reply
 
 
Jan 17, 2022 07:31:29   #
nimbushopper Loc: Tampa, FL
 
Looking good!

Reply
Jan 17, 2022 08:19:21   #
Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)
 
sourdough58 wrote:
Make me a sandwich. One of my most favorite sandwiches. When I was younger I traveled up and down the east coast and when stopping to eat would always get a Rubin If it was on the menu. I have had lots of very poorly constructed Rubins and a few good ones. The worst Rubin that I ever ran into was made like this: They started with Russian dressing on both slices of white bread and the meat was sliced ham that was chopped up into small bites and mixed into the sauerkraut with imported swiss cheese. At the first bite 60% of the fillings squished out on my plate. This is how I make them, I start the day before and make my own rye bread, I like seeded rye and My wife likes no seeds SO starting with the rye bread I put 2-3 slices of domestic swiss down because I find the imported swiss too overpowering, next I layer 5-6 thin slices of corned beef that have been folded in from each side making a loop on each end of the bread it will look too thick but when finished it will be fine, this folding helps keep the filling in the sandwich, next is a generous layer of well-drained homemade sauerkraut, next I add my homemade thousand island dressing that is made with my home-canned relish, I like the zing of the sweet pickled reish in the dressing, I know some swear by Russian dressing But for me it is a bit too watery and has the tenacity to drip out of of the sandwich
Make me a sandwich. One of my most favorite sandwi... (show quote)


This looks excellent. just like some of the better ones I've had. Having lived in the NYC Metro area, even the Greek diners had good Reuben sandwiches. But yours looks like the very best of the best - I can almost taste it! I agree on Thousand Island vs Russian, and seeds vs no seeds. I liked either crunchy raw kraut right out of the barrel (probably a lot like yours), or kraut that was cooked with a bit of onion and apple. The corned beef should be cut nivr and thick, from the point, not the flat, for the most tender and flavorful experience.

I now live in an area of the country where the only shot at something resembling a Reuben would be made up of whatever Sysco or US Foods sells - from the production-line bread to the 5 gal jugs of food-service quality dressing. I won't ever eat one of those no matter how much I am jonesing for one. I' rather jump in the car and drive 4-1/2 hours to NYC. :)

But ham in a Reuben? What a sacrilege!

Reply
Jan 17, 2022 10:02:00   #
yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR
 
sourdough58 wrote:
Make me a sandwich. One of my most favorite sandwiches. When I was younger I traveled up and down the east coast and when stopping to eat would always get a Rubin If it was on the menu. I have had lots of very poorly constructed Rubins and a few good ones. The worst Rubin that I ever ran into was made like this: They started with Russian dressing on both slices of white bread and the meat was sliced ham that was chopped up into small bites and mixed into the sauerkraut with imported swiss cheese. At the first bite 60% of the fillings squished out on my plate. This is how I make them, I start the day before and make my own rye bread, I like seeded rye and My wife likes no seeds SO starting with the rye bread I put 2-3 slices of domestic swiss down because I find the imported swiss too overpowering, next I layer 5-6 thin slices of corned beef that have been folded in from each side making a loop on each end of the bread it will look too thick but when finished it will be fine, this folding helps keep the filling in the sandwich, next is a generous layer of well-drained homemade sauerkraut, next I add my homemade thousand island dressing that is made with my home-canned relish, I like the zing of the sweet pickled reish in the dressing, I know some swear by Russian dressing But for me it is a bit too watery and has the tenacity to drip out of of the sandwich
Make me a sandwich. One of my most favorite sandwi... (show quote)


On my way to the store to get ingredients, NOW!!
A good, decent Rubin is hard to find, alright! Lucky for me I can go about a mile down the road and get a REAL decent one (Goldman's) - OR, just make my own as you do - better!! ...Whooohoo!!

Yeah - Ham/Rubin...Eww...EWWW!!

Reply
Jan 17, 2022 15:04:18   #
Tito14 Loc: Central Florida
 
Wow that looks fantastic, nothing like a decent Reuben. I had the best Reuben at NY deli the best ever.

Great job and photos.

Reply
 
 
Jan 17, 2022 17:58:32   #
profbowman Loc: Harrisonburg, VA, USA
 
I like the photo, too. Excellent detail. -Richard

Reply
Jan 18, 2022 01:53:38   #
Cyberkinesis70 Loc: Northern Colorado
 
Gene51 wrote:
This looks excellent. just like some of the better ones I've had. Having lived in the NYC Metro area, even the Greek diners had good Reuben sandwiches. But yours looks like the very best of the best - I can almost taste it! I agree on Thousand Island vs Russian, and seeds vs no seeds. I liked either crunchy raw kraut right out of the barrel (probably a lot like yours), or kraut that was cooked with a bit of onion and apple. The corned beef should be cut nivr and thick, from the point, not the flat, for the most tender and flavorful experience.

I now live in an area of the country where the only shot at something resembling a Reuben would be made up of whatever Sysco or US Foods sells - from the production-line bread to the 5 gal jugs of food-service quality dressing. I won't ever eat one of those no matter how much I am jonesing for one. I' rather jump in the car and drive 4-1/2 hours to NYC. :)

But ham in a Reuben? What a sacrilege!
This looks excellent. just like some of the better... (show quote)
But it's a Rubin sandwich. I suspect that anything goes with this.

Reply
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.
The Eye and Lens of a Foodie or Calling all Foodies
UglyHedgehog.com - Forum
Copyright 2011-2022 Ugly Hedgehog, Inc.