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

Quixdraw Loc: x

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.

sourdough58 Loc: Maine

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.

nimbushopper Loc: Tampa, FL

Looking good!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

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!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

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!!

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.

profbowman Loc: Harrisonburg, VA, USA

I like the photo, too. Excellent detail. -Richard

Cyberkinesis70 Loc: Northern Colorado

But it's a Rubin sandwich. I suspect that anything goes with this.