The Reuben is my favorite sandwich. I use to work in a Jewish Deli and watched the cooks prepare them on the griddle by frying the meat. I warm the meat; then, griddle the components.
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REUBENS AND RACHELS
- Thread starter Golddollar
- Start date
The Burgh is the home of Primanti's, five or six locations.
The best is the original in the "Strip"
I too prefer coleslaw to sauerkraut! and throw in a few fries!!!
The best is the original in the "Strip"
I too prefer coleslaw to sauerkraut! and throw in a few fries!!!
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My wife calls our microwave her hundred dollar teakettle. It works well for boiling water quickly!
Sandhills are grain eaters and comparable to roast beef by those who have drawn tags.
Yeah, my wife uses it to brew tea, too!
Fishinfool
Member
Back when business used to take me to NYC frequently, I got hooked on Reubens from a couple of Brooklyn deli's. Never found a place here in PA that made them as good. Sometimes I stop at an Arby's when I am traveling and in the mood for one. They are just OK, sort of...
Larry
Larry
A Ruben without sauerkraut simply is not a Ruben!
375hh1973
US Veteran
Not a Reuban, but growing up in Charlotte, NC, my dad used to take me to "LEO's Delicatessen" for a Leo's Special. It had about five pounds of assorted deli meats on it layered between thick slices of rye bread. Leo's is gone now, replaced with some condo or something, but its memories will always remain.
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You beat me to posting this. A fine measuring stick for an establishment.
I throw the meat and kraut right on the griddle next to the sandwich. Definitely heat that stuff up before assembling!
Harrison
US Veteran
I have to confess I have never heard of either one, and would not want to try either, whatever they are.
Tis truth.
I knew a guy that worked for the Washington State Game Department. He was patrolling an area I was goose hunting, recognized my vehicle and interrupted our hunt. He wanted to see all of our licences. I asked him about his intentions, he told me yesterday he stopped a guy that had a whooping crane in the back of his truck. He asked for the guys licence and wrote him up for shooting a protected species and was considering calling the county mounties. He told me he asked the guy "What were you going to do with the bird?" The guys didn't blink or stammer but said "Why eat it of course." My friend couldn't help himself but asked if he had eaten it before, the guy was non plussed and said "Sure." So now that he knew everything he had to ask the guy "So just to satisfy my curiousity, what does Whooping Crane taste like?" The guys said "Somewhere between Bald Eagle and Spotted Owl."
The Burgh is the home of Primanti's, five or six locations.
The best is the original in the "Strip"
I too prefer coleslaw to sauerkraut! and throw in a few fries!!!
The one in Scranton closed, and I was bummed.
And yes, I was at the original on the Strip, back in my "lost days".
I miss those times.
OP
If you come down to visit Gettysburg you can stop at the one in Hanover.
Through our travels, I've been searching for the perfect Reuben for years. We've not yet been to the northeast, NYC in particular, but those that stand out in memory were at one-off restaurants in Rapid City, SD, and Peoria, IL (I know, go figure). As far as chain places, Schlotzsky's Deli used to have (not sure if they're still around) a pastrami Reuben on dark rye that was out of this world. And yes, it must have sauerkraut.
venomballistics
Member
Funny you should mention it....
Though one of my specialties, until very recently, I haven't made a Reuben in 17 years
Though one of my specialties, until very recently, I haven't made a Reuben in 17 years
venomballistics
Member
They reheat gloriously in a sandwich press...
Thought you might like to know
Thought you might like to know
besshoudini
Member
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Rachel is Reuben sister
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