Quote:
Originally Posted by Mr. Flopnuts
There isn't a lot better than a good Rueben, the trick is finding someone who knows what the **** they're doing.
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I make my own Rye bread, cut it into about 3/4 inch slices. I also do the corned beef in the pressure cooker so it's pretty tender. The CB has to be sliced as thin as you can get it IMO. Two slices of Swiss, one for each bread slice. Buttered and grilled of course.
I prefer Russian dressing instead of Thousand Island though which some people probably wouldn't like.
When it's all done the sandwich sits about a foot high.