Skinny Reuben Recipe

 

How to Make a Grilled Reuben Sandwich | Sandwich Recipe | Allrecipes.com

Video taken from the channel: Allrecipes


 

Toasted Pastrami Reuben Sandwich with Homemade Sauerkraut

Video taken from the channel: allthingsbbq


 

Classic Reuben Sandwich With Russian Dressing | Rockin Robin Cooks

Video taken from the channel: Rockin Robin Cooks


 

Reuben Challenge

Video taken from the channel: ChefSteps


 

Reuben sandwich recipe

Video taken from the channel: stevescooking


 

Skinny Grilled Reuben Sandwich

Video taken from the channel: Nancy Fox


 

The Best Reuben Sandwich (Ever!) | SAM THE COOKING GUY 4K

Video taken from the channel: SAM THE COOKING GUY


Put sandwiches in pan (in batches, if necessary), cover and cook for 2 to 3 minutes, or until the undersides are golden brown. Uncover and turn sandwiches with a spatula, pressing firmly to slightly flatten them. Cook for 1-2 minutes more until the undersides. Sensational Skinny Reuben Soup. If you are on a low sodium diet, this recipe is not a good choice for you.

Although this recipe is very low in calories and fat, it’s very high in sodium. I used Swanson’s 50% reduced-sodium beef broth but if you want to make this. With the bread on a baking sheet, spread both slices with the mayonnaise mixture.

Top with corned beef, sauerkraut and cheese. Broil for about 3-4 minutes, watching carefully! Nutrition: (2 servings) 354 calories, 19 grams of fat, 21 grams carbohydrates, 3 grams fiber, 3 grams sugar, 26 grams protein.

This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian. A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal. 1 tablespoon vegan mayonnaise (I used Vegenaise) 1 tablespoon nondairy milk. 1 teaspoon vinegar. 1/2 teaspoon molasses (may substitute with maple syrup or brown sugar) 1/2 teaspoon garlic powder.

1/2 teaspoon onion powder. 1/4 to 1/2 teaspoon cayenne pepper, to taste. 1/4 teaspoon salt. Preheat oven to 425°F.

Cut a lengthwise slit down the center of the tenderloin to within 1/2inch of bottom (careful not to cut all the way through). Open. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef.

Directions. Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.

Press onto the bottom of a greased. Instructions Checklist. Step 1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Advertisement.

Step 2. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and.

List of related literature:

WHY THIS RECIPE WORKS: The traditional Reuben is the epitome of a deli sandwich.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Stir the ketchup, mustard, bread crumbs, salt, pepper, nutmeg, ginger, and ground pork into the ham and parsley mixture and continue mixing until well combined.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

Add 1/2 cup water to the skillet and cook, scraping up all the yummy browned bits; pour into the chopped pancetta bowl along with the bread crumbs, parsley, thyme, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

“The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High” by Editors of High Times Magazine, Elise McDonough, Sara Remington
from The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
by Editors of High Times Magazine, Elise McDonough, Sara Remington
Chronicle Books LLC, 2012

Spread 1 teaspoon mustard on bottom half of each roll, then layer ham, roast pork, pickles, and cheese over mustard, dividing them evenly.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Mix ground beef, ground pork, prosciutto, eggs, Parmesan, parsley, garlic, salt, pepper, and gelatin mixture into bread-crumb

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Spread 1 slice whole grain rye bread with 1 teaspoon Dijon mustard and top with 2 ounces sliced roast beef and 1-ounce slice Swiss cheese.

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love
by Anne Alexander, Julia VanTine
Rodale Books, 2013

Place a slice of cheese on top of each slice of bread, followed by one-quarter of the spinach mixture and 1⁄4 cup of the sauerkraut.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Add 2 tablespoons whole grain mustard and 3 ounces grated smoked cheddar cheese (³∕ cup) with half­and­half, and stir until just combined.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

In the same mixing bowl, place the bread crumbs, mayonnaise, eggs, capers, 2 tablespoons of the fresh dill, onion, Dijon mustard, Old Bay seasoning, salt, and pepper.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Do the same with the prosciutto, marrow, and parsley; then add the eggs and other ingredients, a little salt, and blend.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

107 comments

Your email address will not be published. Required fields are marked *

  • What a loser, you don’t add hot sauce or hot pepper. Heated corn beef, sauerkraut, melt some baby swiss cheese and toast it with bread with 1,000 island salad dressing.

  • Kewpie Mayonnaise Tube Best of America
    Kewpie is Japan’s most trusted and beloved mayonnaise and salad dressing brand, and has been a staple of Asian cuisine since we introduced mayonnaise to the Japanese kitchen in 1925.
    Kewpie USA
    Videos
    https://www.bing.com/videos/search?q=kewpie+usa&FORM=AWVR ����
    KEWPIE USA
    https://www.kewpieshop.com/blogs/recipes
    https://www.kewpieshop.com/ ����

  • People get pissy at Sam over technicalities, but they forget that his whole thing is FLAVOR, not PERFECT RECREATIONS. There’s probably a chance he considered using an onion roll for this sandwich. Whatever tastes the best is what he chooses, or whatever is available and will work well. He never claimed to be the most authentic chef of whatever he was making.

  • I am in heaven > I made Homemade Kraut for the last few months so I have real sour, sauerkraut, I last Night made home made sourdough and a Corned beef. Today we feast. I followed this Recipe and its incredible. YUMMY!!! Thanks for sharing.

  • Great Reuben Recipe!! And GREAT Russian Dressing Recipe! Sriracha is my new favorite condiment! Used corn beef I made in my Instant Pot, came out great.

  • I knew it! Riley’s was more appetizing, looking very enticing to eat… and he said something bout crunchiness, yep thats a plus A. hehehe.

    nice video btw. ������

  • Too complicated to make. All you have to do buy cornbeef, grill it up for a couple for a couple of seconds. Hey sauerkraut and grill that up. Get some bread and splash butter on that joint and get some Swiss cheese. Put it all together and get some thousand island dressing and spicy mustard and squirt it on their and you’re done.

  • The sauerkraut is traditional in this classic deli sandwich, but if you are not a fan of sauerkraut, or don’t have it you can certainly omit it.

  • I have a set of Faberwear knives my best friend gave me 20 years ago…….Still work great….KEEP THEM SHARP!!!!
    The pull Through sharpener Sam is talking about is great.
    Take take of your knives!!!
    Love ya SAM!!

  • Do you wanna know how I got these scars. My father,
    Used to come up behind he while I was eating runny eggs and hit my head and say
    “Why”
    “So”
    “Serious”

  • Nice explanation, i am curious what distinguishes corn beef from pastrami. I imagine you can uses either in place with sauerkraut and thousand island dressing on rye with cheese.

  • Made it last night! Wife said, that’s not a Reuben, where’s the sauerkraut? Then she tasted the cabbage and said, Ok, I’ll try it. She loved it and wanted more sauce!

  • A Reuben Sandwich has corned beef and sauerkraut on it you moron!!!! It still looks pretty good but really I was expecting a Reuben!!!!!

  • I saw a chef a long time ago, who showed that you can just melt the butter in the pan, and it’ll coat the bread & melt in & brown up nicely, without the hassle of handling a sandwich that’s buttered on both sides. I tried it and it worked as well as if I had buttered the bread. Just don’t skimp on the butter in the pan.

  • I just came across your channel the other day. I plan on trying this for sure. After seeing the process for the pastrami an Sauerkraut i’m shocked how long it takes to make.

  • I make a pan fried chicken reuben with either chicken tenders or breast,sauerkraut,and thousand islands with cheese……..try it Sam it’ll change your life!

  • Joseph’s brother got a sandwich named after Him because he interceded for his little bro who used to bring lunch out to the fields. Joseph got inspiration while he was in the Egyptian prison in his time with the butcher and the baker, dream interpretations weren’t the only thing on their minds apparently, inspiration to get outta jail and back into the kitchen! I think Joseph liked chicken sandwiches, since Turkey was not available in Egypt in those days. It was made like a shawerma (or gyro) and was grilled & pressed like a Cuban or Mexican Torta.

  • Good God, this video is like having an orgasm on your tounge….geez…..thank you for sharing….now I want a Tubby Sammy…..

    The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300

  • Chefsteps, you guys are awesome, your videos are so high quality and very informative. The Food Chanel has nothing on you guys, they need to step up their game:)

  • I’ve made these for years, only I use mustard and dill pickles, in addition to the kraut. Also great with chilled, sliced corned beef from a can.

  • Hello Robin! Hope all is well. I also hope u see this comment and have an answer. Please tell me who is the manufacturer of the knife u were using to chop the shallots! Looks like a nice knife. In advance thank you!

  • Today I had my first Reuben Sandwich in a British Pub. And I fell in love! Such an unusual combination but so much flavor ��
    Now I know how to make it myself

  • “Nice, fine shred” proceeds to hack like a butcher from my Polish experience, using a mandolin is the optimal solution, cut it thinly and never crush with your hands to obtain long, thin spaghetti like strands. But, to each his own. I lack knowledge how the Germans do theirs.

  • 46 vegans don’t like this video or Reuben’s. They also don’t know what they’re missing! Screw ’em!

    Does anyone know if vegans salivate? I would think their salivatory glands would atrophy because I just can’t see the process taking place when cooking rice, beans and tofu.

  • Eating one of these now. I use your double grilled bread / sandwich assembly method and your dressing recipe. I don’t think it gets any better than this. Thank you.

  • The Reuben is my favorite sandwich and you just took that fucker to another level for me!!!!!!!!!!!!!!!! It looked so good you made me cuss:)

  • One thing that cracks me up still about Americans (and Canadians in this instance) is Worcestershire. It’s actually pronounced WUSS-STA-SHEER

  • Great video!! This is my second of yours and I’m very impressed. Thank you for making something not only easy to watch but very informative. I do have a question. Is it important to ferment the sauerkraut in a mason jar sealed up tight or could you use something with an air lock similar to one used in brewing to let out the pressure that keeps out the oxygen? Thanks again.

  • I think they said 6 to 8 min…I make both sides first then put on Artisan Sauerkraut that comes in a jar it requires no draining, best Kraut made by far. Your video is great. 

  • even from the wesy coast city im from this would not be a Reuben. its too small a d prepared wrong. looks good but i wouldn’t eat it

  • I like her I like her recipes but she’s a chatterbox she’s using 65 words to say what she could say in 15 too much talk to long to learn how to make a sandwich compass charter it doesn’t matter

  • Hello Chef Thomas, great recipe as usual.

    Have you ever tried shrimp soup? in Mexico is very common when you have hang over… every weekend at least.

    X.

  • Yeah, nice ending. BTW, next time try some killer Pastrami and Brat. Not bad. Served a monster NewYorker; half pound gfb burger with Reuben on top.. that’s the way we do it.

  • Do you have a quick sauerkraut recipe? I’ve got my pastrami in the brine but don’t think I have five weeks…
    PS. Love your stuff. Thanks!

  • you do realise that a reuben is just pastrami and sourkraut… on rye bread… no sauce… nothing else… some swiss cheese works as well… but no SAUCE

  • Your Russian dressing has oomph! Love it! Thanks for sharing! BTW usually sauerkraut is way too strong for me, so after I drain it, I rinse it, squeeze it dry and fry it briefly with a Tbs. of brown sugar. Then I’ll put it on top of my swiss to melt it a bit.

  • el canal me parece muy bueno excelente..pero usar un perro a esta propuesta le quita toda la intensión a este proyecto….ojalá no vuelva a suceder…muy triste, uds no necesitan estas tonterías para tener audiencia…

  • Sometimes when I feel really stressed and like the world is moving just too fast, I watch this video. My internal metronome slows, I mindfully inhale the sandwich, and go about my day.

  • Those chefs just wasted three GLORIOUS sandwiches… sign. I mean, I’m all for Camp getting the pile of corned beef… but… but… the sandwiches! Sigh.

  • What kind of dog. He is beautiful. He loved your sandwiches. They did look good. My dogs would have loved to be there. Great video

  • Listen hear camera man. LOL!!!! I do miss the sauerkraut and corn beef, but this is the way Sam wants to do it. I would still devour this sandwich.

  • ehy guys i love your videos, but i can’t see when you cook with pets in the kitchen.
    I don’t know if in Seattles is different than Italy but the sanitary rules would prevent this thing.
    Moreover, offer this kind of food to a dog is harmful to his Health
    not offense, it’s just an observation

  • Am I the only one who finds this totally inappropriate? This is wasting good food guys. It’s a nice dog, but he doesn’t care if he eats this or scraps. I think you guys are running out of ideas for these clips. Shame, really….

  • Just made this. Amazingly delicious. Didn’t have shallots-used green onions instead. Upon tasting the dressing, it seemed missing something for my taste ( though I’ve never had Russian dressing) a bit of sweetness? Since it was also fairly thin, I added a couple tablespoons of Miracle Whip which added a touch of sweetness and made it a bit thicker. REALLY good! Liked the idea of toasting both sides of the bread-you’re so right-no sogginess. I made the whole thing on the griddle of my stove. One thing I do to make things easier/faster is to butter the grill rather than the bread. Also assembled corned beef, swiss cheese and saurkraut on the grill, when my bread was toasted, added dressing to both pieces and slapped it together. Covering the meat, cheese and kraut with a concave glass lid, made the cheese melt that it even ran onto the grill and browned the edges. OMG. Thank you so much for this recipe and new ideas. Will be making this often. The dressing will be good on other kinds of sandwiches, as well. Had to subscribe.

  • actually is way easier to say than you think….” wu-ster-shier”…its easy if you think [rooster-sheer] went to a broadcasting school first thing they taught us…

  • hmmm my mouth is watering… also for that hot guy there. But your dark rye looks weird. It looks like food coloring. Come to Germany and experience dark bread achieved without malt. srsly they’re madly good in bread baking here.

  • Amazing videos….watched how you made pastrami and came over to watch you make sauerkraut. Going to start sauerkraut tomorrow. Can you tell me what fat
    you used to grill sandwich?

  • That’s gross.  I have a dog and like dogs…but really Russian Dressing and sauerkraut are not good for  dogs.  Plus, what’s the dog going to say? 

  • I want to come and work for you guys i live in australia and i seriously would move to america to come and work for you, you all look like you have so much fun working with food in such a well laued out kitchen

  • Respectfully, I find it simpler to butter the bread FIRST, before doing anything. It is so much easier to be able to do the buttering of the bread either while hold the piece of bread in your hand, OR while the bread lays flat on a plate. Trying to butter the bread AFTER assembling the sandwich is a pain. BTW: that doesn’t look like rye bread in the video, though I could be wrong! The rest of the video, I’m in agreement with, though I do like A LOT more saurkraut!

  • Yeah that looks good. Arby’s used to be good. Now, it’s thin slices and it’s clumped up in the middle.
    Same with their smoked brisket, where I have had thicker cuts with fat, but it’s like there’s the type that just slap it together.
    Where we need more mom and pop restaurants where they put pride into a sandwich and give good hearty meaty sandwiches.
    Seriously. Forget corporate food, it’s better to have mom and pop stores where they fix a sandwich as if for themselves and where they want customers to come back. Putting thick cuts of tasty meat instead of covered up with sauces to make up for quality meat. America needs to boycott these stores and patriotize mom and pop stores that give good prices for good food.
    These sandwiches look good.
    The way industrial food works is they give you something good until they force out mom and pop competition, then they habitually try to constantly find ways to cut corners where people get slopped instead of fed. Not to mention they hire those that are there just to make money having no heart in what they do.
    But mom and pops, they always make sure you got a good plate of food, good value.
    Look at Walmart, they used to have people to show you what where is. Or consider Lowe’s and Home Depot, they had qualified people to not only show you where things were but we’re competent in telling someone how the job had to be done if they didn’t know. But they crushed the smaller mom and pop stores until they established dominance, then they hire others just to stock the shelves.
    Which we lost that close relationship we make interacting with others who knew what they were doing.
    How many are around that remembers the scandalous claim McDinalds was using worms to augment the ground meat in the early 70’s???? If people had the surveillance devices available now, if they were it could have been recorded just like the thing in the 90’s with Food Lion and what they did with meat. But, all the stores started using fresh meat after that expose’.

  • HEY. REUBENS, DESCENDANTS, WHEN I AM GET TRAVEL TO YOUR SHOP GIVE ME FREE A BIG SANDWICH,
    THANK YOU NICE TO KNOW YOU.THAT VERY DELICIOUS, AND YUMMY.!!!!

  • And the United States when you buy corned beef it already comes brined with all those seasonings you just have to put it in a Crock-Pot or a pot on the stove for a few hours

  • Thanks for this! I’m glad this was the first Reuben video I checked out. I’ve never like sauerkraut, but dang… See I’m on this mission to learn all the classic sandwiches from around the world. Caesar Club, Cubanos, Sloppy Joe (I’ve found I prefer a melt), now the Rueben! And I love it!:D
    Thank you for suggesting alternatives, I went with Spiced Beef and 1000 Island Sauce. Also I don’t like Rye so I’m sticking with Sourdough. But be that as it may. I think the magic is in the preparation as per your instructions.
    I really had my misgivings about this one due to the Sauerkraut, but… It just works:D So easy and so nice. The great sandwiches are magic. Any suggestions for the next one I should try?

  • Man, what a life. I wanna just play with fancy kitchen equipment and make reubens with my friends all day! And there’s a dog too?? Sign me up!

  • I have to try my kraut with juniper berries. I do mine with mustard seed and caraway. I do love some juniper berries though. And my pastrami is from your video. Definitely a family favorite!

  • Meat should be shaved and not sliced so thick. Grilling time here does not make the meat hot and cold spots were noted in the sandwich even when cheese was melted on both sides. We usually place the shaved meat directly on the burner to start so a good heat can be obtained though out the sandwich.

  • I think he’s the luckiest dog in this world lol. Normally owners would be stingy to give a pinch of meat. This dog gets so much food from living in the kitchen. He must be thinking “I’m living in heaven.. Ahh..”

  • First time I ever made these and they came out perfect. The video was easy to learn from. I used the corned beef leftover from St. Patrick’s Day and Martha Stewart’s Russian Dressing which I already had made. Yummy! Thank you!

  • I have been making Ruebens since the early 1970s. You did a great job showing how to make a great sandwich. You should have mention what cut of beef you used because that’s a very important ingredient.

    I like melted swiss on both halves with the meat and sauerkraut inbetween.

  • Why go to the extreme time and trouble of making a wonderful pastrami, a delicious sauerkraut, a scrumptious dressing, excellent bread, then ruining it all by topping it off with a ridiculous slice of plastic that is given the obscure title of “Swiss cheese”. It is neither Swiss, nor cheese! If you are going to go to the trouble of creating a fabulous sandwich, then at least buy some genuine Gruyère or Emmenthal (in a chunk, preferably) and ditch the square slices of plastic pretending to be cheese.

  • Sadly I’ve never come across a reuben sandwich anywhere in the UK. Had one at Katz deli in NY once. Gonna try and make my own version here but our corned beef is very different to your version. What we know as pastrami is more like your corned beef….anyway, thanks for the video!

  • Robin made your Reuben sandwiches did not make my own thousand Island dressing store-bought still good the whole family loved it thank you ☺️

  • Just a short comment about what you said at https://youtu.be/V2hbgA1R1rs?t=195: You can’t break down cell walls of a vegetable with your hands. Meats? yes, it’s totally possible. But any type of plant materialfruit, veggie, tree, grass, etc: there are only four ways to break down the cell walls. 1. fermentation (like in your demo) 2. cooking 3. freezing below 32′ F/0’C and 4. dehydration until leathery or crisp (depends on the food). Cell walls in plants (unlike cell membranes in meats) can never be broken down mechanically, even with a power-juicer. BTW, this is why a “raw food diet” condemns humans to slow starvation. We can only access the inside of the cells (aka where the nutrients live) via one of those four methods. What you are doing with this crushing is breaking the cabbage into smaller parts, exposing more surface area to the brine, and allowing the cabbage to ferment faster into that gorgeous sauerkraut! Dangit! Now I’m hungry. Thanks for this awesome video.:-)

  • For the low-fat conscious, skip the buttering of the bread and just toast the bread in a toaster.
    Warm up the filling ingredients just like Robin did, then assemble the sandwich and put it into a toaster oven for the cheese to melt.

  • These guys are so boring, they made that for a dog?is just just showing off they’re rich? they don’t know there are lots of people don’t have food in Africa

  • Dude.
    Everything about these pastrami vids is beautiful. I always love a good Reuben & love pastrami! It’s something I order to test it a restaurant. If they can’t make a Reuben or make a good med-rare steak, I won’t go back.

  • Robin, my daughter’s and I always get a nice Corn beef and cook it ourself..we make enough to feed a family of six. I like using the same dressing as you do..We actually buy 2 corn beef and continue the celebration through the week..Of course with the dinner we make I used loads of cabbage carrots and potatoes.

  • Looking good, looking real good! Robin, we are not huge fans of Rye bread, is there another good option or one that might pair well with this type of sandwich. Your sandwich looked great, hope you enjoyed it.

  • I make them just like you do, with the exception of toasting both sides of the bread. That’s a great idea, I will do that from now on. Thanks Robin.

  • I just made your recipe for Reuben sandwich and… my meet is brown after cooked. Not like yours, perfectly dark red. Is it that, becouse I cooked to long? or where could be my mistake?

  • Stuck inside with this Nor’easter and wishing I had these ingredients on hand! Something to look forward too I guess:)
    I picked up a tip from this video…..I don’t like my pan handles poking me so I usually turn them inward but only as far as the counter, losing valuable space…..Never thought to turn it as far back as you have it. Thanks!

  • Robin, your Russian dressing was absolutely wonderful! I followed your recipe for both the dressing and the sandwich and I am never going to buy bottled dressing again or pay an arm and a leg for a sandwich. Thank you so very much for sharing.

  • Robin, you did a video in my FAVORITE sandwich in the world! i just never knew how to properly make one. thanks so much for posting!

  • My favorite sandwich! I use the Claussen brand sauerkraut found in the refrigerator case a most groceries. I not only drain it, I squeeze it in my hand to remove all possible juice, then fluff it up before putting on the sandwich. Pastrami is just corned beef cured with lots of pepper and smoked. BTW, the “corn” in corned beef has nothing to do with actual corn. “Corning” is a term for salt curing meat.

    I like your technique of grill toasting both sides of the bread. I generally warm the meat and kraut with a low setting in the microwave.

  • I LOVE A GOOD RUBEN SANDWICH. I WILL HAVE TO FIND A RECIPE FOR MAKING KETO RYE BREAD. YOU HAVE TO HAVE RYE BREAD FOR A RUBEN. THANK YOU ROBIN.

  • Hi my dear friend. I’m sorry if I missed your video,but I gow from my country and I don’t have network. I miss a lot from YouTube. I’m happy to see you. Have a beautiful night. Love you. Good recipe.������������������������������������������������������������

  • I’m sure that tastes great, as it looks great, but it’s by no means a Reuben by any means….no matter how you try to describe it. You might as well have made a cheeseburger with chicken breast.

  • Your channel is amazing. I‘m spending so a lot of time in the US. Being back in Germany after my travels I‘m missing the Pastrami and a good Reuben sandwich. You gave me the perfect guidance to create some good food for my next Family event in Germany. Fantastic, love you channel!!!

  • Delicious recipes with impecable english accent
    We mexicans have a rich cuisine tradition, and of course, we recognize talent and excelent taste
    God bless you all

  • You said a mouthful when you said “it never gets old” This has been my favorite sandwich for the past forty years. I made some of these at work once and fed my whole crew, my reward, watching them eat the sandwich with that look on their face, You know what I mean. Great video. Oh, I watched the video of you cooking the Pastrami. positively mouth watering. ^5

  • Robin, I love your reuben recipe! I had to check it out because I did a low-carb reuben wrap (for a video that I haven’t released yet). I chose thousand island for mine because it had fewer carbs than Russian, but I love them both! Yours is utterly perfect with the diced shallots and butter toasted bread! I’m so glad to see that I wasn’t far off. I feel validated! LOL! Great job my friend!

  • Always does something “extra.” That is not a Ruben… i think he only cooks for the camera man and himself… who is doing or buy stuff to do this??

  • Great looking food..but we’re is the carrots at.I guess we do our own version but i can try it without out the carrots.but i love me some coleslaw.so yeah carrots.looking good Sam.I’m new here

  • Garlic Sauce
    Serves 2-3 people

    2 Large garlic bulbs (with a pinch of salt and 1 tsp olive oil)
    1 Small yellow onion (finely diced)
    2 Tsp smoked paprika
    3 Tbsp olive oil
    2 Tbsp plain flour
    1 & 1/4 cups of chicken stock
    1/4 Cup heavy cream
    Fresh parsley (small handful)
    Salt & pepper (to taste)

    Other ingredients

    Good Crusty French Bread (enough for 2-3 people)
    Fontina cheese (as much as you want)
    Foil Paper

  • I predict that your knife will be something like this with your pic on it…

    the 7” blade is made of high carbon, German X50 steel

    has a razor sharp 18 degree cutting edge

    ‘hollow-ground’ blade construction aka those little divets in the blade edge that help reduce drag and sticking when cutting certain foods

    the 5.2” matte pakkawood handle is not only beautiful, but also incredibly durable AND perfectly balanced.  

    total knife weight is 8.3 oz

    designed by Sam, this Japanese-style Nakiri is made of German Steel and lovingly crafted in China (talk about best of ALL worlds!)

  • Chef Tom, love your work man. Just finished this recipe tonight… started it in early January with the kraut and pastrami last Monday. This is the best food ive ever made in my life!! Love your videos man!! Keep up the awesome work and thanks for all the ideas!!!!

  • Made this tonight and they fu!kin rocked. I wasn’t sure about using those french fried onions at the end, but they really did add some nice texture to the sandwich. Thanks to you, I now order Kewpie mayo directly from their website. Highly suggest it, prices are not bad either.

    Take it easy.

  • One of the few recipes ice seen that did it all from scratch. I think doing it your way really takes the sandwich to another level!

  • Hola, sweet adorable Robin. Your Ruben sandwich looks simply gorgeous. What do you love about the Ruben sandwich? Have a good day, sweet adorable Robin. <3

  • Today, we’re going to make a corned beef and sauerkraut sandwich on rye.
    Step 1: throw away the corned beef, the sauerkraut, and the rye.
    Step 2: boil spaghetti.

  • I’ve had several Foreman Brand Grills over the years.>>> ur2.pl/1083 I was tired of replacing them and thought I would try something new. So glad I did! The sensor cooking works great (not perfect with everything, still working on fish) and I love the removeable plates. No complaints!

  • 13,000 likes, 405 dislikes. Hahahaha! THAT speaks volumes!

    Sam, I’m gonna name my first heart attack or cardiac bypass surgery after you.

  • What a joke! I can say, and will
    where is the meat? That is the most pathetic Reuben that I have ever seen. Looks like a sauerkraut sandwich. WTF?

  • Personally I think you need to fry up your corned beef, and kraut on the stove top before constructing. If you didn’t so that then its just not right.

  • Reubens are by far my favorite sandwich and probably my number one comfort food.

    I’d personally add more of every ingredient, though. Especially the corned beef and sauerkraut. For me, Reuben sandwiches are a “go big or go home” affair. I don’t have ’em all the time because corned beef is pretty pricey… so when I’m craving one and make ’em, I’m going all-in.

  • Thank you for this video! I’m making pastrami “from scratch” with a corned beef brisket this weekend and I got all the ingredients to make the Russian dressing and Reuben sandwiches. What I didn’t have is a technique for actually making the sandwiches, but now I do. Reminds me of how my mom makes grilled cheese sandwiches.

  • pastrami is a corned beef brisket that is seasoned with cracked black pepper, crushed coriander seeds, garlic and paprika, then smoked and then steamed until tender. In the process of making it as i type

  • You always seem to add way too much of each condiment over the top of the sauerkraut over the top with the dried onions just too much there’s no doubt in my mind are you tasting now is coleslaw and onions drowned

  • Pastrami vs. Corned Beef: What’s the Difference? Both types of meat are brined, often for several days or up to a week. But afterward corned beef is boiled or steamed, and pastrami is seasoned with a dry spice mix, smoked and then often steamed again before serving. https://www.myjewishlearning.com/the-nosher/pastrami-vs-corned-beef-whats-the-difference-and-which-reigns-supreme/

  • This is a well done recipe. I especially like that the components are not so wet, relying on the spread and meat for moisture. Once you have the meat, this is quick, easy, and delicious.

  • The Saint Ratzinger Sandwich:

    one Götzinger Cheese Kransky on top of
    a slice of Maasdam cheese
    Polish sauerkraut on the cheese
    another slice of Maasdam cheese
    thousand island dressing
    and all within a croissant.

    Most excellent indeed.

  • That looks like a great Reuben. Picture perfect. I like your homemade dressing. Need to try it out. Bet that would make for a good spread on many types of sandwiches. For St Patty’s day I had to settle for cornbeef and swiss on a marble rye. Bread doesn’t toast well in the microwave at work. Yes, cornbeef is slow cooked in the oven, crock pot or boiled, while pastrami is barbecued. Enjoy them both…

  • i just let a barely audible “oh my god” escape from my lips watching this..its the food equivalent of sex on a train with a beautiful woman..like in the movies, only this is real.

  • I usually mix the thousand island dressing with the sauerkraut and layer the bread with cheese, meat, sauerkraut mix, meat & cheese. Sometimes I throw in a few pickle chips for extra crunch and brininess. I also spray my pan or panini grill with butter flavored Pam instead of spreading the butter on the bread.

  • Sous vide……..just like my mom used to make.(please don’t get offended I really love your channel and it has taught me a lot of cooking techniques thanks chefsteps)

  • Thanks for your question. Check out the full recipe linked in the description box above. This recipe calls for rye bread, the video is showing a caraway rye bread. Give it a try and let us know what you think!