Wrong Answer. Go to Kahn's deli in the Village immediately. Even Katz's deli has a good one. The only AWFUL one in town is Kenny & Ziggy's.
Yeah, you asked what's correct, the answer is it depends on who you ask or what you think, hence there is no correct way.
I worked my way through college at Kahn's, on the sandwich board. I probably made 5,000 Kahn's Reubens during my tenure. We served Corned Beef or Hot Pastrami. I always did a combo for myself. It's actually common in NYC to have your choice. So, I don't think it's wrong, just a matter of taste. Whatever you go with, get the fatty cut (marbled part of corned beef brisket), and steam it in a pot wrapped in foil. Then put on rye to melt the cheese and grill the rye. Mike actually invented a clever way of using a pizza oven (or toaster oven for home cooks). Steam the meat; place on rye with cheese; toast in oven ([EDIT] open face with meat cheese on one side and cheese on the other); then apply sauerkraut and dressing. Mike always made his own dressing. He called it Russian, but it was a hybrid. Whatever you make, I recommend horseradish be put in it.
Wow, and Russian dressing making a surprise lead in this poll. I may just have to make the sandwiches without dressing and use one of each on each half! This might be a really fun night into what tastes better.
Kahn's reubens WERE the best in town. I heard he recently sold it, so I need to swing by and see if they're still up to snuff. Another reason to go there? They have a sandwich called "THe Olajuwon."
Ha! I actually named that sandwich. i was working there during the both titles. We would bring a TV in for the afternoon games. I wasn't really planning on Mike using the name for a sandwich, but rather a size for all the Reubens -- as in, Regular, Large and Olajuwon (sounds like A Larger One). haha He sold 2 yrs ago or so, I think. The new guys didn't change too much, other than the interior. But as I recall, they stopped using the Jet Steamer for heating the corned beef and hot pastrami. I can tell the difference, but it's not too bad. Last I was there, they use the same meat and sauerkraut--so most people say it's just as good.
rye bread corned beef sauerkraut Russian dressing That's it. My dad used to own a deli in The Woodlands. The requests we'd get to change it would make me nauseated. Mayo and veggies have no place on a Reuben. Besides, who he hell would want mayo on corned beef? Just the thought of it is making me sick.
It's not a Reuben without swiss cheese. Did that just slip your mind, or are we going to have to fight about this.
