Here is a great sandwich to make with your pastrami, its called a Reuben!!!

Basically it is a grilled sandwich with rye bread, swiss cheese, sour kraut
and a Russian dressing sauce.

Here is the sauce recipe: 1 cup mayo, 1/4 cup catsup/ketchup,1 tablespoon
grated horseradish, 1 teaspoon grated onion,
with the following as optional ingrediants: 1 teaspoon Worcestershire, 3
tablespoons caviar.

Spread butter over one side of each slice of rye, grill as you would a
grilled cheese sandwich. I prefer a bit more horseradish in my sauce. Also,
I squeeze the juice out of the kraut before applying to sandwich.

This is an excellenent sandwich!!!

--
Warmest Regards, Piedmont

Piedmont told us...

> This is an excellenent sandwich!!!

It is indeed. I put mine on the old Weber Silver to cook/melt/toast which
also gives me a chance to down a few adult beverages while I watch closely
to make sure the suckers don't burn.

Larry T

Piedmont wrote:
>
> Here is a great sandwich to make with your pastrami, its called a Reuben!!!
>
> Basically it is a grilled sandwich with rye bread, swiss cheese, sour kraut
> and a Russian dressing sauce.
>
> Here is the sauce recipe: 1 cup mayo, 1/4 cup catsup/ketchup,1 tablespoon
> grated horseradish, 1 teaspoon grated onion,
> with the following as optional ingrediants: 1 teaspoon Worcestershire, 3
> tablespoons caviar.
>
> Spread butter over one side of each slice of rye, grill as you would a
> grilled cheese sandwich. I prefer a bit more horseradish in my sauce. Also,
> I squeeze the juice out of the kraut before applying to sandwich.
>
> This is an excellenent sandwich!!!
>
> --
> Warmest Regards, Piedmont

Reubens are indeed excellent, but I believe that should be Thousand
Island dressing. Certainly all the places I've had Reubens have used
Thousand Island dressing, and that's quite a few places.

Pete C.

"Pete C." > wrote in
:
> Reubens are indeed excellent, but I believe that should be Thousand
> Island dressing. Certainly all the places I've had Reubens have used
> Thousand Island dressing, and that's quite a few places.

The traditional Reuben uses Russian dressing. You are correct that most
places use Thousand Island instead, most likely because it is easier to
have on hand than Russian and not a bad substitute.

-Jeff

Steve Wertz wrote:
> On Tue, 12 Sep 2006 16:44:30 -0500, Piedmont wrote:
>
>> Here is a great sandwich to make with your pastrami, its called a Reuben!!!
>
> I could go for a Togo's #10 right about now. Too bad they're
> 1,000 miles away.

I was rather disappointed to see that several of the Diablo Valley
Togos have shut down, including the Pleasant Hill Togo's I grew up
with. That's back when they sold beer - and had Anchor Steam Beer on
tap. Mmmmmmmmmm. Some fine memories there. A #10 and a glass of
Anchor...

> Hmm - Come to think of it - I didn't see any Carnegie Deli
> Pastrami at CostCo tonight... Uh-oh.

I spotted it at the nearest Costco last week, I don't think they stopped
stocking it.

Dana

Steve Wertz wrote:
> On Tue, 12 Sep 2006 20:02:47 -0700, Dana H. Myers wrote:
>
>> Steve Wertz wrote:
>>
>>> I could go for a Togo's #10 right about now. Too bad they're
>>> 1,000 miles away.
>> I was rather disappointed to see that several of the Diablo Valley
>> Togos have shut down, including the Pleasant Hill Togo's I grew up
>> with. That's back when they sold beer - and had Anchor Steam Beer on
>> tap. Mmmmmmmmmm. Some fine memories there. A #10 and a glass of
>> Anchor...
>
> My ex-Togo's in Sunnyvale at Lawrence and Titan way had a huge bar
> and games. It was *packed* everyday, noon and night, it being in
> the heart of the Silicon Valley back in the 80's. I went back
> there a couple years ago and my brother and I were the only ones
> there. Bar was closed, and the sandwich sucked.

A little hunting with Google has clarified the history of Togo's for me.
The first store opened in 1971, and Togo's opened-up to franchises in 1976.
So far, so good. Togo's were still fine restaurants in 1984 when I moved
to Southern California. Some number of years later, I noticed that the
PH Togo's didn't have Anchor Steam Beer on-tap any longer, but they still
had beer.

Sometime in the mid-1990s I noticed a Togo's had opened in El Segundo,
not too far from my office. The sandwiches were still good - and a big
step up from Subway - but the numbered menu was now a menu with numbers,
if you didn't remember your favorite sandwich number from the good old days,
you were out of luck.

In 1997, Allied Domecq bought the Togo's franchise and added it to the
collection of Baskin Robbins and Dunkin' Donuts brands. The wide-spread
franchising of the Togo's brand has apparently been bad for the product.

> This is also the same Togo's that served up the #24 (Turkey and
> Avocado) that coaxed Richard Farley out of ESL after killing 7 and
> wounding 5 people with a 30-06 rifle and a shotgunin in 1988.

Whew. That's a blast from the past. I used to order a #24 once in
a while.

Dana

Pete C. wrote:
snip
> Reubens are indeed excellent, but I believe that should be Thousand
> Island dressing. Certainly all the places I've had Reubens have used
> Thousand Island dressing, and that's quite a few places.
>
> Pete C.

Thousand Island can be good too!, the Russian with its horseradish is a more
traditional sauce. Goes along the lines of corned beef with horseradish
which is a standard in my old region around Chicago. Also, I'd wager you'll
be hard pressed to find Russian on the store shelves compared to Thousand
Is.

--
Warmest Regards, Piedmont

In article >, Piedmont >
wrote:

> I squeeze the juice out of the kraut before applying to sandwich.

Absolutely!

Too many sandwich shops just scoop it out of the jar and plop it on.
That's okay if you're eating it on the spot, but if you get it to
go.... yech!

Nothing nastier than grilled rye soaked to mush in kraut juice.

Kevin

In article >, Kevin Craig wrote:

> Nothing nastier than grilled rye soaked to mush in kraut juice.

Ahh.. Sounds like a trip to my local Wienersnitchel.. If you don't eat
it at the store, you're pretty much guaranteed to have mushy bread
with a hard rye crust.. Not the greatest, but does in a pinch..