I am a connoisseur of the finer healthier foods in life like corned beef, pastrami, liverwurst etc..No boneless/ skinless chicken breast for me!

But the big conflict I have when I am at a deli ordering a sandwich or making one at home: which is better on a reuben:
Corned beef or pastrami?
I currently prefer pastrami but but reserve the right to change my mind next week.
What say you?

Pic taken from Katz's Deli NYC

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John 1:17
NRA Life Benefactor

Both of course!

Corned beef and Kraut.Now I'm hungry...

I rather have creamed chip beef on toast with a big side of potatoes.



....sorry to get off topic, but that's what this post reminded me of, and I love that stuff!

I like a 50/50 mix on mine. The New York Deli in Surf City, NC makes a great one.

For a really tasty Jewish Rubin Sandwich nothing beats a Jewish deli, one of those monster barrel dill pickles to go with a pastrami Rubin on rye with the Swiss cheese, Kraut, sauce on real Jewish seeded rye bread grilled to perfection. I'm dying for a pastrami Rubin right now. Someday I'll get to go to NYC to Katz' s deli for the best Rubin on the planet.

I made pastrami rubins for my hunting buddies up in the green mountains of Vermont and I made them for every opening day for lunch ever since. Hunting is all about good friends, good food and a great hunt.

I like cornbeef on St. PATTY's day but it's the seasoning of the pastrami that sets the two apart.

BOTH.

And if I'm making a sandwich myself, both PLUS liverwurst.

Corned beef was for, corned beef on rye, steamed with mustard and big kosher pickle spear.

The Pastrami was for the Rubens, Pastrami, kraut, cheese slice, sauce, and I still liked to have mustard on it...Steamed, again with a nice big dill pickle spear...side of potato salad, ice tea...WHAT A MEAL......

Oh boy, here you go getting me started on some good Jewish deli foods....


WuzzFuzz

Pastrami for me, but either will do. Back when Walgreens had cafeterias they made a really good pastrami Reuben.

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Regards, Ron
USASA 1965/69

I live just down the block from Joe's Deli. They have (or had, I haven't had the money to eat there in months) beef and latkas, which is a massive amount of corned beef between two potato pancakes with thousand island dressing, horseradish and apple sauce on the side. Usually more than I can eat at a sitting, although from what I've heard, since they remodeled, the portion sizes have gone down.

[QUOTE=Philadelphia Patriot;137678577]I rather have creamed chip beef on toast with a big side of potatoes.

Army style chipped beef, or the thin sliced...?????Armour type in that glass bottle, that's wound up...Had the Armour as a kid growing up. Of course the chipped beef, or S.O.S. on a shingle later.....


WuzzFuzz

Stop it...Stop it!!!!!!!.....The closest deli like that for me now is about 800 miles away......


WuzzFuzz

It was Katz's or Chompies in Phoenix.

Norm's in Omaha,

I can't remember the name of that one in Chicago.


WuzzFuzz

I make my own most of the time. Just had one for lunch which prompted the post.
We have a couple in the area. Manhattan Deli is OK in Mentor OH but not a Jewish deli. For the good stuff we go to Corky & Lenny's in Pepper Pike. They start you out with a bowl of fresh dills while you wait for the sandwich that is a 2 mealer.

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John 1:17
NRA Life Benefactor

Have you eaten at Joe's Deli on Hilliard Blvd.? Their Corned Beef/and Pastrami sandwiches are to die for. So are the Potato pancakes.

mbliss, if you post another picture of a sandwich like that, I'm going to have to report you to a moderator, and have this thread shut down....That's just not right or fair....I could even see the steam coming up from it....

That's not right. I don't even have some kleenex close by, to wipe away my drool.

WuzzFuzz

Bill I have not..I am an east sider...but when I go to the next NE Ohio Bunch in the spring I will have to try it. Or if I get over to the west side for anything else.

But Corkey & Lenny's is the real deal for a Jewish Deli..

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John 1:17
NRA Life Benefactor

Though I surely love a good pastrami on rye with mustard("pistol" being the deli slang for it here,and add a few pickles and a cream soda to go with that!),being a NYer,a Reuben is made with corned beef,kraut,swiss and Russian dressing......".to die fo' ".

I don't like Reubens (I hate rye bread), but I do love corned beef.

Pastrami...hands down. Okay, now that this is settled, what is your next question?

I have to agree with Camster that a Reuben is made with corned beef. I love a good Reuben but prefer pastrami on rye. And Katz's Deli, in my limited experience, has the best in the world. Sadly, I'm in Atlanta and haven't found a good deli here.

Eli's in Chicago and the best,,,DZ AKINS in San Diego
YUM

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NOT SO FAST,, NOT-- SO-- FAST

I hate everyone of you for bringing this subject up. I had no idea there was a choice. I have went to different places and NOTHING has stood up to the taste of a place that closed up a few years ago. The Ruby Seahorse in Edisto Island South Carolina. I have not found anything that even came close. Now I guess I need to find a new place now thanks to yall.

AHHH, the delicious, under rated, and under appreciated RUBEN sandwich. That is in the top 3 on my favorite sammich list. As far as my favorite ruben I just can't decide. I love 'em both. I will switch and have one one time and the other another time. Some places I get them just make them one way or the other. Either way they are hard to beat.

The other two sammiches in my top 3 are the BLT on sour dough toast and the good ol' PB&J on white bread. I'd hate to have to choose just one.

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Real men love cats!

When my mom makes Reuben sandwiches she uses corned beef. She makes a darn fine Reuben sandwich.

I LOVE Reuben's with corned beef. I also LOVE pastrami but have never had a reuben with pastrami. I guess I need to rectify that

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Kris
OGCA, NRA LM

I'm not big on enforcing tradition for the sake of tradition, especially with foods. However, the Rueben to me has always been corned beef on rye w/kraut and perhaps some onions...and Thousand Island.

Here in the "Burgh",....CAR-HOPS ; makes a tasty Rueben .The marble rye is as big as a coffee table.
In the "Strip" on Smallman Street.
You can't destroy it with take out... too much kraut.
Eat it there with the atmosphere, before it could get soggy.

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Dino in Pittsburgh's Rat Pack

A little history of the Pastrami Rueben..

How To Make Katz's Famous Pastrami Reuben Sandwich | Fox News Magazine

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John 1:17
NRA Life Benefactor

one more vote for corned beef

Attached Images

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I'm kind of a traditionalist (and a goy who could quite happily have grown up eating Jewish food), so I think a Reuben should be made with corned beef.

On the other hand I would mortgage my firstborn, if she weren't about to turn 49, for a massive hot pastrami sandwich on good rye with brown mustard and a Kosher half-dill pickle.

I would probably eat good pastrami on peach pie. Trouble is, so many alleged delis have listened to the health nuts and gone to a leaner product. Friends, pastrami must have fat! I'm sure that's somewhere in the Talmud.

Excuse me, I'm going into delicatessen withdrawal and must lie down for a while.

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Oh well, what the hell.

Two of the all time great sammiches for me at least are the reuben and the Central Grocery Muffalatta.
https://www.google.com/search?q=cent...ml%3B550%3B412

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Forum consigliere

My preference would be pastrami, but the choice between that and corned beef is not as important as the quality of the meat. I like it shot through with fat, and coarse-grained. Too fine a grain makes me wonder if the meat was pressed or otherwise processed.

Russian dressing is the real deal; Thousand Island is just a make-do substitute. Grilled pumpernickel.

On the side a Max's half dill from a nice fizzy jar (I hear they don't make 'em any more, and I don't yet know of a suitable substitute). Not a spear, a whole pickle. Slicing a pickle the long way is just wrong.

To drink, Dr. Brown's Cel-Ray.

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Not in jail.

I have to agree with you PB & J as a top 3. The BLT not so much. One of my top 3 or 4 or 5 would be a fired eggs with hot ham and melted swiss cheese on a toasted onion bagel with salt, pepper, hot sauce and a dab of mustard.

Liverwurst with onion on rye with mustard is in the top 3...
BTW the extra chunk taken from the liverwurst roll..my dogs have to have some good food once in awhile!

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John 1:17
NRA Life Benefactor

The olive salad from the Central Grocery is the greatest!! After you finish that Rueben, stop by the Cafe Du Monde & pick up some beignets!!

The pastrami @ Katz' Deli in NYC is the best bar none!!

Wish central grocery had not been brought up. In Houston, amazingly enough, there is not a place to get one of any great fame--Jasons is a chain and they make a decent one--both meaths.
I had some great ones in Boston.
Blessings

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TEXAS, by GOD

Isn't it amazing how hard it is to find a good reuben, much less a good deli any more? That is an art that quickly disappearing in this area. BTW, corned beef for me.

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Why duck?? It's a 9mm!

A Reuben is corned beef. A sandwich with pastrami on it is something else. I love any deli meat.

Heck sometimes I even like those cheap cans of corned beef with the little roller key to open them... Put them on bread with some mayo or miracle whip... Mmmm.

Reubens were always made with corned beef where I came from.Not saying I wouldn't enjoy a "melt in your mouth" hot pastrami on rye right about now.

mbliss57,

I like the Ohio Bunch Meeting idea.

HEY LARRY!!!!

MOONMAN

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NRA Pistol/Rifle Inst. RSO

Moderators, Please stop this thread right away, before I have to get in my car with my dog and drive a zillion miles tonight so I can have a Reuben. Then I'll of course have to get a motel for the night, so I can have some eggs with Lox and some chopped onions in the morning....

Some Whitefish for lunch with maybe some chopped liver on rye, pickle....Then for the evening, have the Pastrami on Rye.

Oh my....My home made stuff, sure isn't like what some of the real deli's come up with.....I haven't had any good Matzo Ball soup in years either...

WuzzFuzz

Dagnabbit! Too late. I'm out the door...

Elfman's in the Loop.

Manhattan Deli on Lorain Ave. in Fairview Park has (or had, I haven't been there in at least a year) great roast and corned beef, and especially matzoh ball soup.

NO????? I want to say it was in Skokie somewhere...I remember there was a good selection of pastries too. (I got a large bag full to bring home!!!!)


BIL lived in Glenview, and it seems like it wasn't too far to the east from their place.

WuzzFuzz

You we're looking for a Moderator???

I'll be with you as soon as I finish my Sammich!!

( Too Jay's Deli in Florida!!)

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SWCA #2306
DAV in honor of POP

A traditional Reuben is made with corn beef. As shouldazagged stated, pastrami is best warm with dark deli mustard on a fresh rye. If you want to really delve into the fine world of Kosher deli sandwiches then a tongue sandwich with yellow mustard, slice of onion on marble bread rocks. And without question, all need to have a new dill pickle wedge, Dr. Brown's Cream Soda (or loganberry phosphate or egg cream) and finished with a black and white cookie.

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paws for friendship

WuzzFuzz, this is the recipe for the best matzo ball soup I have had in years.

I am very honored to hear that your wife enjoyed our matzo ball soup. Being a New York style deli we take great passion and pride in the authenticity of our foods. Especially those old world originals such as the matzo ball soup. My heart goes out to you and your wife during her fight with cancer. I also had a family member that had to fight the same battle, so please let her know we are wishing her a great and strong recovery.

Being a large production restaurant we make our recipes in very large batches, so I have reduced the recipe so that it is a bit easier for you to work with.

Ingredients:
3cups- Low Sodium Chicken Broth (the kind in the box works well)
2 Table Spoon- Small diced celery
2 Table Spoon- Small diced carrots
2 Table Spoon- Small diced onions
Salt & Pepper- To Taste
Manischewitz Matzo Ball Mix- Follow recipe according to box mix. This is the same way and brand we make in house

Procedure:
Boil chicken stock in a stock pot and vegetables. Season with salt and pepper to your liking
Boil matzo balls in chicken stock until light and fluffy
Once matzo balls are light and fluffy serve hot


Again, very glad to hear from you. Next time you and your wife are in please feel free to ask for me "Chef Ozzy". I would love to chat in person.

If there are any further questions please feel free to ask.

Enjoy,


Osmany Acosta
Chef- 1st Street Deli
Seminole Casino Immokalee
506 South First St. Immokalee, FL 34142
Seminole Immokalee Casino

[QUOTE=WuzzFuzz;137678613]My uncle was in the national guard here on a Nike missle base in the late 50's. He would bring home the USGI SOS left overs. He was a gung ho army guy. Don't throw the left overs away.
God bless that country boy from vt nothing ever got wasted.