alexgaddis Posted May 8, 2007 Share Posted May 8, 2007 I usually put the whole thing together first and then throw it on the griddle...but since I enjoy lots of corned beef the middle never gets done... What the best way to make a reuben? Quote Link to comment Share on other sites More sharing options...
twiley Posted May 8, 2007 Share Posted May 8, 2007 You could possibly try heating the meat up a little before you make the sandwich then toss it on the griddle. That way it's heated through. Quote Link to comment Share on other sites More sharing options...
detlef Posted May 8, 2007 Share Posted May 8, 2007 You could possibly try heating the meat up a little before you make the sandwich then toss it on the griddle. That way it's heated through. I think that is typically how it is handled in restaurants. The corned beef is often held at temp to begin with. Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted May 8, 2007 Author Share Posted May 8, 2007 I think that is typically how it is handled in restaurants. The corned beef is often held at temp to begin with. Heat it how? Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 8, 2007 Share Posted May 8, 2007 Heat it how? hold it under youre armpit for about 10 to 15 minutes... Quote Link to comment Share on other sites More sharing options...
twiley Posted May 8, 2007 Share Posted May 8, 2007 Heat it how? Easiest would be to nuke it for about 15 secs. You could mess around with other ways too.... Prepare a corned beef, save the drippings and liquid to use later when you have to heat it up. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted May 8, 2007 Share Posted May 8, 2007 Heat it how? cast iron frying pan. the same one you'll use to grill the sangie. Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted May 8, 2007 Author Share Posted May 8, 2007 Thanks, will be trying this asap...I saw a show last night on the history of deli's and they showed some un-fricken-real looking sandwiches... There are no real good deli's in Minneapolis Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted May 8, 2007 Share Posted May 8, 2007 Thanks, will be trying this asap...I saw a show last night on the history of deli's and they showed some un-fricken-real looking sandwiches... There are no real good deli's in Minneapolis You mean like THIS Go to Carnegie and ask for MURIEL and she'll tell you exactly how you want your SUPERCALIFRAGILISTICEXPIALIDOCIOUS !!!ing sandwiche! You'll look and feel like this GUY Don't forget to order the 1+LB slice of cheescake to top it all off! Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted May 8, 2007 Share Posted May 8, 2007 hold it under youre armpit for about 10 to 15 minutes... Tried this... Don't suggest doing this in the future. It really itches!! Quote Link to comment Share on other sites More sharing options...
detlef Posted May 8, 2007 Share Posted May 8, 2007 Heat it how? Either nuke it or heat it up in broth. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted May 8, 2007 Share Posted May 8, 2007 You mean like THIS Go to Carnegie and ask for MURIEL and she'll tell you exactly how you want your SUPERCALIFRAGILISTICEXPIALIDOCIOUS !!!ing sandwiche! You'll look and feel like this GUY Don't forget to order the 1+LB slice of cheescake to top it all off! When Mrs HR kicks the bucket I'm going to eat like that EVERYDAY!! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 8, 2007 Share Posted May 8, 2007 yeah... to heat either nuke, broth, or start it on the griddle before the kraut. to construct: can either do it all together, or heat in separate piles of cb and kraut. when heated put kraut on cb, on slice of rye (heated on griddle)... put swiss on top and broil until melted...top with other slice of griddled rye (with russian/thousand island on there). Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted May 9, 2007 Share Posted May 9, 2007 I but a little of the beef on each side on top of the cheese as I toast them put the kraut and dressing in the middle. Note, my rubens are on sourdough with provolone not swiss. Quote Link to comment Share on other sites More sharing options...
Bonehand Posted May 9, 2007 Share Posted May 9, 2007 (edited) Heat it how? Grill the meat first, then put it on the sandwich, then grill the whole thing. This will melt your cheese faster to boot. added: Ahh, Bier got it. Edited May 9, 2007 by Bonehand Quote Link to comment Share on other sites More sharing options...
Rovers Posted May 9, 2007 Share Posted May 9, 2007 Nuke corned beef? Like pastrami, get it in the oven in aluminum foil, and heat it up that way. Nuking meat.... blah! Nuking rips the juices right out of the meat. I generally use meat that has been out of the fridge for a half hour, so it isn't cold. I like fresh baked rye, preferably from a good Jewish bakery. Then just make it like a grilled cheese sandwich. I will occasionally fry the bread, then build an open faced sandwich and throw that in the broiler. Then slap them two puppies together.... slightly browned cheese... awsome. Nuke any sort of cold cuts? blasphemy! blasphemers! closet vegitarians! communists, even! Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted May 9, 2007 Share Posted May 9, 2007 Nuke nothing. Reuben's are da bomb - I think the bread makes or breaks the sammich. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 9, 2007 Share Posted May 9, 2007 There are no real good deli's in Minneapolis correct Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted May 9, 2007 Share Posted May 9, 2007 Here's one you might enjoy. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted July 19, 2009 Share Posted July 19, 2009 Reubens tonight......what goes good with'em besides chips TIA Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted July 19, 2009 Share Posted July 19, 2009 Reubens tonight......what goes good with'em besides chips TIA Dill pickles, french fries, potato latkes, knishes, cole slaw, derma. . .but most importantly Dr. Brown's Cream Soda. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 19, 2009 Share Posted July 19, 2009 (edited) Reubens tonight......what goes good with'em besides chips TIA while i don't like them: coleslaw, potato salad, macaroni salad fries and pickle are a given Edited July 19, 2009 by Bier Meister Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted July 19, 2009 Share Posted July 19, 2009 Thanks fellas that all i needed Quote Link to comment Share on other sites More sharing options...
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