The Perfect Reuben Sandwich

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bigwheel

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Jan 25, 2005
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Thanks for that recipe Mrs. Rogers. I prefer mine sorta like that but cooked on the griddle or cast iron skillet. That give it a more laruapin flavor than a broiler. I also like Frenchies mustard on there as opposed to Thousand Island dressing but that could be geographical thang. Thanks for sharing:)

bigwheel

ps..Del Monte Sour Kraut in the can is hard to beat. Pastrami on a Reuben beats corned beef any old day.
 
Yep I have tried the fancy kraut in the bags and the classy Claussen in the jars. Just aint quite krautty enough to me. I like Del Monte from the can. May have something to do with childhood nostalgia or something. Back when I was a young skull full of mush about twice a month we had canned sour kraut and weenies. Still love the stuff along with some sweet beans...fried tates and corn bread. Now that be a meal fittin for a king/queen.

bigwheel

bigwheel
 
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