As promised, part two of my Reubenfest… Does two constitute a fest? Probably not.
Okay, you caught me. I had a third Reuben later for 4th meal… Three most definitely makes it a Reubenfest.
Rambling aside, I love these sandwiches… and chances are I will order one if I happen to find myself in an Irish eatery around lunch time. If anyone watches Dexter, I think I’m turning into the Reuben version of that lady in the records room… the one who was searching for the perfect key lime pie during season one.
Although, now that I know how easy it is to make corned beef (or salt beef for those of you from the UK), I will probably be enjoying the Reuben on a monthly basis.
I had a slight delay while I was grabbing my corned beef in the meat department. The two options were the point cut or the flat cut and I had no idea what the difference was (I’m a meat noob). It turns out, as always, there are pros and cons between the two cuts. I constructed a very fancy chart detailing the differences.
|Point Cut||Flat Cut|
I went for the point cut (obviously), as it was ~$2.20 per pound as opposed to the flat cut’s ~$3.75. I figured I could trim off most of the crap and still be left with a better value. As you can see, I couldn’t get all the fat off… although, I really didn’t try that hard. I also did not slice it as thin as I would have liked. Oh well, live and learn.
Now it is time to stack all the goods on top of each other. Say goodbye to the pretty sandwich, this is the last time it will be 1) attractive and 2) clean. Somewhere in the grilling phase it just turns into a sloppy mess… which is fine, eating a Reuben should not be a clean dining experience.
Simply amazing… I’m still in shock that I went 25 years without eating one of these.
The classic Reuben sandwich with corned beef, marbled rye, swiss cheese and russian dressing. By far my favorite sandwich.