I've got the beef pastrami(see pics below), sauerkraut and a nice rye bread.

What else is needed for a perfect Reuben Sandwich?

Gerd

That pastrami look wonderful. Where did it come from?

OK, well, for me... I luv a spicy brown mustard on my Reuben.

Swiss cheese, and lots of friends to share with

Hi Gerd

I think maybe some sauerkraut, dill pickle, fresh mayonaisse will help for a start

That pastrami look wonderful. Where did it come from?

OK, well, for me... I luv a spicy brown mustard on my Reuben.

Guess where it came from..........

Gerd

Hi Gerd

I think maybe some sauerkraut, dill pickle, fresh mayonaisse will help for a start

Fresh(home made!) mayonnaise sounds good to me, what about some Sauce Remoulade instead!

Gerd

:jap:^ probobaly even better fusion meister!

That pastrami look wonderful. Where did it come from?

OK, well, for me... I luv a spicy brown mustard on my Reuben.

Guess where it came from..........

Gerd

you made it? nice.

That pastrami look wonderful. Where did it come from?

OK, well, for me... I luv a spicy brown mustard on my Reuben.

Guess where it came from..........

Gerd

you made it? nice.

Yes Chef!

Gerd

That pastrami look wonderful. Where did it come from?

OK, well, for me... I luv a spicy brown mustard on my Reuben.

Guess where it came from..........

Gerd

you made it? nice.

Yes Chef!

Gerd

Best American-style Reuben Sandwich:

Hot Pastrami

Sauerkraut

Rye Bread

Swiss Cheese

RUSSIAN DRESSING (please forget the mustard and mayonnaise)

Good luck, chef...!

The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami!

Swiss and Russian Dressing, 1000 will do in a crunch. Pastrami makes a fine Rueben but yes it is usually made with corned beef.

The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami!

Indeed... but pastrami is so much nicer than corned beef.

There is name for it:

-------------------

Wiki:

The Rachel sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut.^[6]

------------------

So Gerd has a hybrid going on here... not being a coleslaw fan, Gerd's version sounds like the best of both sandwiches to me.

The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami!

i wouldn't feed my dogs with corned beef

The missing ingredient in your Reuben sandwich is: Corned Beef!  Reubens are not made with Pastrami!

i wouldn't feed my dogs with corned beef  

More for me Naam.

The one thing I hate about opening TV in the morning on an empty gut is looking at Gerd's photos. I am going to come to Phuket mate and help you eat everything!

The missing ingredient in your Reuben sandwich is: Corned Beef! Reubens are not made with Pastrami!

i wouldn't feed my dogs with corned beef

Best quality fillet only....with truffles of course.

The missing ingredient in your Reuben sandwich is: Corned Beef!  Reubens are not made with Pastrami!

i wouldn't feed my dogs with corned beef  

More for me Naam.

The one thing I hate about opening TV in the morning on an empty gut is looking at Gerd's photos. I am going to come to Phuket mate and help you eat everything!

James,

when you are in Phuket you are invited!

Gerd

Maybe we should make Gerd the official TV meetup chef... LOL... along with ChefHeat. I was going to say the same thing as James...

Rachel or Reuben, I'm definitely up for either one!

The only other thing is to make sure you grill the sandwich in butter. Just like you would cook a grilled cheese sandwich. The Reuben is a thing of beauty.

That pastrami look wonderful. Where did it come from?

OK, well, for me... I luv a spicy brown mustard on my Reuben.

Guess where it came from..........

Gerd

you made it? nice.

Yes Chef!

Gerd

if its not an old family "secret" How do you make it?? looks wonderful...great 1 foot high..with an ice cold Guinness! and a big pickle, mustard and french fries.....ooooh think am going to faint...mmmmmm

No, it's not an old family secret:

Local striploin, cured for some days(wet cured)16-17g salt per 1L of water.

Rolled in some very good pastrami spices and finally smoked a few hours at very low temperature, finito.

Gerd

Brilliant...

The missing ingredient in your Reuben sandwich is: Corned Beef!  Reubens are not made with Pastrami!

Beat me to it.  

I love a Reuben, but as ChefHeat pointed out, a Rachel is pretty darn good, too.

(The Rachel was named after the old Reuben and Rachel song:

Reuben, Reuben, I've been thinking

What a strange world this would be

If the men were all transported

Far beyond the Northern Sea!

Rachel, Rachel, I've been thinking

What a queer world this would be

If the girls were all transported

Far beyond the Northern Sea!

) 

The original "Reuben, Reuben, ..." song dates to 1918 :

How 'Ya Gonna Keep 'Em Down on the Farm (After They've Seen Paree)

http://www.firstworl.../howyagonna.htm

Posts 2 & 3 wrapped it in a neat package.

Real men don't eat mayonaise.

No, it's not an old family secret:

Local striploin, cured for some days(wet cured)16-17g salt per 1L of water.

Rolled in some very good pastrami spices and finally smoked a few hours at very low temperature, finito.

Gerd

Thanks for that mate...and how do you smoke it and what are pastrami spices maybe I will just google it lol...okay got it...now how do you smoke it