Rueben

It’s not necessary to corn your own beef –
It’s not hard, but will save you some grief
To pick it up from a reputable delicatessen.
Having them slice it on site will lessen
The work load when you are home
Giving you time to stop and comb
The grocery shelves for fine sauerkraut
Which delivers salty, crunchy clout.
Thousand islands do not enter discussion,
Make sure your dressing is actually Russian.
(This sandwich is original fusion cuisine)
Grab some Swiss cheese, wash your hands clean.
For bread, try a rye deftly marbled –
Pumpernickel, too, quite dark and
If you prefer, a light rye is tradition
Though, I feel it carries a condition
Of distracting the tongue from the innermost filling –
Which by the way, take care is not spilling
Out on the plate. Keep the sandwich contained.
Now for the step that really ups the game:

A Reuben sings if you take time to grill it.

Take a heavy pan, add butter, and we’ll wit
It on the burner, medium low.
Into the pan, the rye bread will go.
When toasty and warm, flip it over and spread
The dressing upon a toasty brown surface
Layer beef, cheese, kraut and in earnest
Flip the plain sauce side onto the heap.
Hold on – you’re almost ready to eat!
On a plate and then slice at an angle.
Now, time for your taste buds to jangle!

Friends, I love a Reuben sandwich. It is, perhaps, my favorite sandwich. My default of my meat-eating days. I don’t mind 1000-Island, but Russian is traditional! This sandwich has varying inventors – but it’s got ingredients named after different countries!

I do prefer dark or marbled rye to light – so much so, I typically ask and then don’t bother with the light. Mileage varies, I guess.

Sandwich hounds may know of the “California Reuben” which uses turkey and cole-slaw instead of corned beef and sauerkraut; it is also tasty. I’m not the biggest fan of straying from tradition on sandwiches that have specific names. It gets confusing! I have found the Reuben to be the most consistently named sandwich in my travels. The only variations are the amount of ingredients. I prefer a small heap to a mound o the beef, and don’t skimp on the dressing!

Author: Matthew

A father, son, husband, and fairly rad dude.

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