Rueben

One bad thing about living in the country is that you can't get a hankering and simply run out to the local deli. I've learned to cope. I have the process down pretty good. It's more about the process than it is about the ingredients.

First I brown my rye on one side. Turn it over and add Swiss.



I heat my sauerkraut, pastrami, and thousand island dressing while the cheese is melting. Done deal.



Plated.




Take a little peek inside.

That looks very good.

I would trade the thousand Island for spicy brown mustard and horseradish. looks good.

I read in a book of fiction about using Russian dressing. I tried that and preferred thousand island. I like them just fine with our any dressing, depending on the sauerkraut.



Astros just scored two runs on their first homer of the pre-season. Bottom of the third, no outs.

Love a Rueben. I just cured some venison pastrami from a roast off the hind quarter. Tasted good. Pretty lean and dry as would be expected.

LOL Bill... If you do a google search for a Rueben sandwich his "plated" picture is one of the first that pops up

That or he became a professional photographer. Same with his last couple

This was my last one.

I'll stick to corned beef on mine vs pastrami.

Looks pretty tasty !

Love me a good Reuben and that dang sure looks like a goodun Bill!

I do mine pretty much the same way, except I build the sandwich then butter the rye and put in skillet. Very good. I prefer pastrami.

This is one time that I use squeeze margarine.

Best Ruben we have ever had was at the Fredricksburg Brewery, along with a dark draw.