This one is for Rouchswale.
On the subject of the Reuben sandwich, I know he is not joking at all*. First of all they have to be made with rye bread, toasting is optional but preferred, especially if properly grilled. Marble rye is aesthetically pleasing, but any good rye will do. Corned beef is mandatory, as is sauerkraut†. Thousand Island dressing is the orthodox dressing, but a good spicy (Dijon) mustard or Russian dressing can suffice in a pinch. Cheese is an abomination in this context.
I'm not found of any of the ingredients, so I avoid this sandwich as D avoids beer. But I will make one for him. Properly, of course.
*As per interview with the expert in question.
†Claussen's, ideally.
4 comments:
No, no ... the discussion of a Reuben sandwich is no joking matter. I agree. This is serious business. A Reuben is a type of soul food. One bite brings back memories of certain Reubens consumed at certain times. The sauce is ultra-important and has to match the corned beef to be an unmitigated success. I admit that the cheese I can take or leave. When, then a very thin slice of good Swiss. But never next to the Sauerkraut (which ideally should have a hint of juniper berry in it). Now the question: seedless rye or with caraway?
I have never eaten (or heard of) a Reuben sandwich, but this sounds seriously good to me. With caraway, please.
It's Armageddon today, as you probably know. Happy Rapture! :)
i had no idea about the thousand island dressing, thank you for letting me in on it. now that i'm a carnivore again, after nearly a decade of lacto-ovo-pesco-vegetarianism, it'll be nice to add the reuben to my repertoire. mr. monkey makes the very best sauerkraut, by the way, so that ought to come in handy.
and no thank you to the caraway. i besmirch my polishness by hating caraway.
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