Rueben vs. Patty Melt
- Thread starter Broodwich
- Start date
If it were me, I would take my lovely wife with me to the restaurant, get one of each, and share. For if I were to be faced with this particular conundrum, I would certainly not be able to decide, regardless of outside opinion. 
There does seem to be some good sandwiches except the donkey burger. I might be wrong but I don't think that donkey meat can be savory.
I've been making my own reubens for awhile and invite friends over for a get together featuring reubens every year around St Pats day.
The key to a memorable reuben of course starts with the corned beef. I always start with a flat cut of corned beef rather than the cheaper tip or point cut. The flat cut is usually leaner and is better suited for slicing across the grain to produce a tender sandwich. The preferred cooking method is to braise it along with the seasoning pack, a cup of red wine, and a cup of water in a tightly covered dutch oven for a couple hours at 350 degrees. The meat comes out moist, tender, and full of flavor.
I make one significant modification to the traditional version, but will never go back to the original recipe. Instead of plain sauerkraut, I use the sweet and sour style red cabbage.
I also prefer a little extra cheese so I go with the thicker deli style swiss cheese and layer it all the way to the edge of the bread.
For the dressing, I've used either thousand island, russian, or a special reuben version found sometimes at Hy-Vee or Fareway. To me, it's a coin flip with the dressing as any of them work fine as long as you get the meat, cabbage, and cheese right.
I've also tried different options for the bread - traditional jewish style rye, marble swirl, and dark pumpernickle. I have a slight preference for the marble swirl, but it's more visual rather than taste related. They all produce a tasty reuben. I've even mixed styles of bread when the bread companies for whatever reason insist on selling bread in a package with an odd number of slices.
The sandwich is easy to put together and heat up. Coat the inside of the bread with the dressing then layer the meat, cabbage, and cheese. Butter the outside of the bread and heat on a griddle or skillet until golden brown and the cheese is melted.
The key to a memorable reuben of course starts with the corned beef. I always start with a flat cut of corned beef rather than the cheaper tip or point cut. The flat cut is usually leaner and is better suited for slicing across the grain to produce a tender sandwich. The preferred cooking method is to braise it along with the seasoning pack, a cup of red wine, and a cup of water in a tightly covered dutch oven for a couple hours at 350 degrees. The meat comes out moist, tender, and full of flavor.
I make one significant modification to the traditional version, but will never go back to the original recipe. Instead of plain sauerkraut, I use the sweet and sour style red cabbage.
I also prefer a little extra cheese so I go with the thicker deli style swiss cheese and layer it all the way to the edge of the bread.
For the dressing, I've used either thousand island, russian, or a special reuben version found sometimes at Hy-Vee or Fareway. To me, it's a coin flip with the dressing as any of them work fine as long as you get the meat, cabbage, and cheese right.
I've also tried different options for the bread - traditional jewish style rye, marble swirl, and dark pumpernickle. I have a slight preference for the marble swirl, but it's more visual rather than taste related. They all produce a tasty reuben. I've even mixed styles of bread when the bread companies for whatever reason insist on selling bread in a package with an odd number of slices.
The sandwich is easy to put together and heat up. Coat the inside of the bread with the dressing then layer the meat, cabbage, and cheese. Butter the outside of the bread and heat on a griddle or skillet until golden brown and the cheese is melted.
Patty melt.
Or if they have a Reuben made with Pastrami and Russian (some call it a New Yorker or Rachel), I prefer over the corned beef Reuben. Once again, it is risky as they can be disgusting at some restaurants. Actually, they usually are, they need to be made with lean pastrami and most places have fat grisly pastrami.
Or if they have a Reuben made with Pastrami and Russian (some call it a New Yorker or Rachel), I prefer over the corned beef Reuben. Once again, it is risky as they can be disgusting at some restaurants. Actually, they usually are, they need to be made with lean pastrami and most places have fat grisly pastrami.
Patty melt.
I hate Russian dressing personally. I make my own grilled sandwiches with corned beef, kraut, and swiss on marble rye, but I probably can't call it a Rueben because I hold the abomination that is ketchup and mayo.
I hate Russian dressing personally. I make my own grilled sandwiches with corned beef, kraut, and swiss on marble rye, but I probably can't call it a Rueben because I hold the abomination that is ketchup and mayo.
I always preferred fries, but meh.
I say go with the Rueben. You won't know until you try weather it's a good one or not. So you might as well get it out of the way. As others have said, it's hard to screw up a Patty Melt, so they, imo, end up being a lot more plain compared to a good Rueben and a good Rueben is worth taking a chance.
Rueben is the better sandwich when made correctly.
Hamburger patties should ONLY be served on a bun. Bread slices, even rye bread (my favorite bread) is not right. It always leads to a slimy slithering sandwich which messes up the eater's hands.
If you want the best Rueben you'll need to travel to Moline IL to the Belgian Village bar/restaurant. A local and regional legend. It is literally the size of a smashed basketball. I mean literally in the true sense (literal) sense of the word.
Hamburger patties should ONLY be served on a bun. Bread slices, even rye bread (my favorite bread) is not right. It always leads to a slimy slithering sandwich which messes up the eater's hands.
If you want the best Rueben you'll need to travel to Moline IL to the Belgian Village bar/restaurant. A local and regional legend. It is literally the size of a smashed basketball. I mean literally in the true sense (literal) sense of the word.
C
CyBer
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C
CyBer
Guest
I also gotta go with the rueben without a doubt. The rueben and bratwurst alone display the culinary genius of sauerkraut.
C
CyBer
Guest
There is also a strong correlation between fat intake and production of key hormones such as testosterone. To add to that, fat is easier for the body to digest than some other macronutrients, such as protien. Not saying that fat is better for you than protien, obviouly, but the health craze over low-fat is a little ridiculous.
Back on topic, I've actually never had a Rueben, but I loves me a sloppy patty melt.
Both?
These are seriously my two favorite sandwiches followed closely by the 'Cuban.'