Log in

No account? Create an account
28 September 2008 @ 02:20 pm
ping beckyzoole  
I just watched Rachel Ray make Reuben Macaroni and Cheese.
Buddha Buckblaisepascal on September 28th, 2008 06:58 pm (UTC)
It sounds like it would be interesting to try. Do you have any idea as to a vegetarian alternative to 3/4 pound deli-quality corned beef?
Janet Miles, CAP-OMjanetmiles on September 28th, 2008 07:03 pm (UTC)
I haven't a clue, sorry. Maybe someone else can suggest something.
freetrav on September 28th, 2008 07:51 pm (UTC)
I'll go a step farther than blaisepascal - it doesn't just sound interesting, it sounds good!
just the gurl you want: neurogirlgoyle on September 29th, 2008 12:03 am (UTC)
I read the ingredients and I threw up a little; and I love Reubens and I love mac and cheese but that is just wrong
Janet Miles, CAP-OMjanetmiles on September 29th, 2008 02:13 pm (UTC)
I thought it looked kind of odd, but beckyzoole is on a quest for the Ultimate Reuben, so I figured I should let her know about it.

Actually, I was a lot more distressed by her idea that Russian Dressing (for the lettuce wedges) contains pickle relish. That's Thousand Island.
Becky: Reuben Sandwichbeckyzoole on September 29th, 2008 02:05 pm (UTC)
That sounds fantastic! Thank you, I will definitely have to make this.
fatcook: Yummyfatcook on September 29th, 2008 06:52 pm (UTC)
Um, personal opinion only, ick!
And she used corned beef! Double Ick!
Janet Miles, CAP-OMjanetmiles on September 29th, 2008 09:26 pm (UTC)
Well, that's what a Reuben is -- corned beef, sauerkraut, swiss cheese, and rye bread.
fatcook: Yummyfatcook on September 30th, 2008 04:11 pm (UTC)
No, a classic Ruben is pastrami, swiss, saurekraut and rye with Thousand Island.
Janet Miles, CAP-OMjanetmiles on October 1st, 2008 01:26 am (UTC)
I'm going to respectfully disagree; pastrami seems to be a regional variation. Granted that a Google search is by no means exhaustive, but:

reuben +"corned beef" -- 122,000

reuben +"pastrami" -- 53,600

"invented the reuben"

1956 - Fern Snider, chef of the Rose Bowl Restaurant in Omaha, was named grand prize winner in the 1956 national sandwich idea contest sponsored by the National Restaurant Association. The Reuben Sandwich obtained almost immediate national fame. According to the September 1956, American Restaurant Magazine, in an article titled "National Sandwich Winners:"
THE RUEBEN, a hearty man-sized sandwich of corned beef, sauerkraut and Swiss cheese on Russian rye bread, is the nation’s top hotel and restaurant sandwich in the opinion of judges of the National Sandwich Idea Contest in which more than 600 different sandwich items are entered from all parts of the country and Hawaii. The Rueben was submitted by Fern Snider, chef at the Rose Bowl Restaurant in Omaha, Nebr.


The Reuben sandwich is a grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and either Russian dressing or Thousand Island dressing.[1] It is typically made with rye bread or pumpernickel bread.


A Reuben sandwich is made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing on rye bread. It is toasted or grilled and often served with a side of potato salad or French fries. There are many regional variations on the Reuben sandwich, though the above description is the standard.
Nowadays, the Reuben sandwich is ubiquitous on deli and sandwich shop menus. Variants may use pumpernickel bread in place of rye, pastrami or turkey instead of corned beef, and coleslaw instead of sauerkraut. The type of cheese included may also vary.


Reuben sandwiches are a very popular food item with hungry diners across the globe. But, how many people know how to make a reuben sandwich, restaurant- style ? Sure, most folks know the basic ingredients. Let's see, there's corned beef, sauerkraut, Swiss cheese and Thousand Island dressing nestled between two slices of Rye bread. The whole conglomeration is then grilled, allowing the distinct flavors to meld into a sensually dynamic taste treat. To make a reuben sandwich, restaurant style, juicy and authentic, requires care and attention.

Assembling and cooking a reuben sandwich is done in steps, almost like a little construction project. To simply throw the ingredients together in a haphazard way, would be committing an offense against this noble sandwich. The benefits of taking the time to saute' the corned beef and sauerkraut, are evident upon first bite of the delicious reuben sandwich. The placing of cheese- slices on both pieces of bread, grilled- cheese style, ensures even melting. The careful pouring of Thousand Island dressing, not too much, not too little, results in the making of a highly delectable reuben sandwich.

To make a reuben sandwich, restaurant style, first one must start with rye bread. Seeded or un-seeded makes no difference. To make an authentic reuben sandwich, the bread must be rye. The corned beef, which is the essence of the reuben sandwich, should be thinly- sliced and as lean as possible. Excess fat should be trimmed from meat before grilling. The Swiss cheese should be thinly- sliced.
fatcook: Yummyfatcook on October 1st, 2008 02:25 pm (UTC)
I accept you respectful disagreement.This is one of those ideological arguments that no one can ever be happy with.

I and my family belong to the pastrami camp. You are in the corned beef. As long as we both agree on the Thousand Island issue, all is good.

I still think that a Mac&Cheese Reuben is wrong though.