On 5/27/2010 9:34 PM, PL wrote:
> > wrote in :
>
>> On Thu, 27 May 2010 15:40:01 +0000, PL wrote:
>>
>>> > wrote in :
>>>
>>>> My lunch today!
>>>>
>>>> http://goo.gl/QpsO
>>>>
>>>>
>>>>
>>>>
>>>
>>>
>>> Hmmmm, looks like a grilled/toasted ham and cheese sandwich.
>>
>> The picture is captioned, you never heard of a Reuben?
>>
>>
>>
>
>
> Not the sandwich. I know of a Peter Ruben, a Flemish Baroque painter
> (around the 1600's..... his works coined the term "Rubenesque") and
> there's also a Rueben(?) Wiki.... a Kiwi rugby league player.
>
> But GIMF..... and I found the sandwich.
>
> http://en.wikipedia.org/wiki/Reuben_sandwich
>
> It sounded alright till the Thousand Island Dressing.....
>
>
> What's Russian dressing???
>
> Oops....... no matter......
>
> http://en.wikipedia.org/wiki/Russian_dressing
>
>
> I'd try one of them *without* the dressing.
>
>

PL - One of my favorite sandwiches are Reubens. I don't care for
Thousand Island, so I always use Russian dressing. Unfortunately, that
can make the sandwich too damp since you are already using sauerkraut.

So I use Russian dressing, but I give the sauerkraut after draining, a
quick heating in a small skillet, than add the Russian dressing to the
kraut and heat until damp, but not leaky, if that makes sense.

Works for me. I get the flavors, without getting the soggies. BTW, I
never use deli corned beef when making them myself, I cook my own corned
beef, and slice it no thinner than 1/3 inches, and sometimes up to 1/2
inch thick. The toasted rye can handle the tougher bite :-)

Bob