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The best reuben sandwich (ever) 4k #8

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Rating: 4.0; Vote: 1

I'll show you how to make the best pastrami reuben sandwich - grilled to perfection & topped w/ a secret ingredient. Thea: Sam the Cooking Guy: .so. I'm a whip maker by trade, and one of the tools I use is a bench splitter (I use it to split the flesh side off a piece of leather to make the leather thinner and smoooooth, which has an 8 ounce stainless steel blade on it, that is razor sharp. It HAS to be razor sharp, or it's no good. And I have to sharpen it frequently, so finding someone to do it FOR me costs a lot of time and money. But then I hit on the Razor Sharp Edgemaking System. It's a kit you can buy, and it fits on a bench buffer (don't use a bench grinder, too many RPM's. So, I've been merrily sharpening my splitter blade (which would cost me about 600 to replace if I eff it up, since I can't buy them separately from the splitter itself) for a long time. Then one day I remembered my arsenal of blades in the kitchen--because I'm ALSO a foodie, although I'm not a pro. Filled with excitement and alarm, I picked my least favorite knife, which was a wrench because I love ALL my knives, and ran THAT through my buffer sharpening set up. FANTASTIC EDGE! Fast, too. I highly recommend it, because it's a lot BETTER than a pull through sharpener (those tend to remove more material than you should, in a way that doesn't really give you the best edge. I recommend getting a coupla crappy knives from the Good Will or something, do a little practice, and then give it a shot. Also, if you buff your edges regularly and fairly frequently, then you shouldn't need to GRIND the edge much, if ever--and that's the ONLY thing you can do with one of those pull through sharpeners, is grind your edge--most of the time you just want to burnish it, clean off any deposits and smooth any micro-dings. If you want an easy quick way to get your knife so sharp that a ripe tomato will fall into slices just because you showed it the knife, this would do it. And no, it does NOT take an impossible amount of skill and talent to do this, just a little patience at first is all. Prolly not for the casual once a week foodie, but for those who are more serious, have invested a little in their blades, and are tired of having a half-assed sharp knife that's never satisfying, this is the thing.
Date: 2020-05-27

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Comments and reviews: 9

Jim
Sam you need too open up a chain of not not taco and Custom Sanwich Shop's, Apple Valley - Victorville, Ca, would be a great place too start, LOL I live in Apple Valley, Ca, My Parents use too own a Broasted Chicken Take Out Restaurant for 14 year's where I worked part time after school since I was 9 year's old, we also made BBQ beef and pastrami sandwich's, I love pastrami but you get tired of the same old thing, so I started making something that was not on the menu a Hot BBQ Pastrami Sandwich on french rolls with Kraft BBQ sauce dill pickle's and a little yellow mustard for My self they where very Good but they where never put on the menu.
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Christopher
Looks Freaking amazing. Like many others have said though Not a Ruben with the Slaw. Ruben uses Sauerkraut. That being said it your SAMwich you can make however you like. Honestly Souerkraut not me fav. Love Mayo-based slaw though. And the Onions next level. I did, however, was expecting you to be smoking your own Pastrami. Pretty easy Its a brisket that was brined with the same way as corned beef. Tx Brisket == smoked brisket, Corned Beef Brined brisket then I guess cooked in the oven. Tx Brisket Smoked + Corned Beef brine = Pastrami. Still awesome and will have to give it a go with the Slaw.
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Frank
HEY SAM! Next time you make slaw try adding a little a little bit of sesame oil, about a 1/4th of a teaspoon for the amount you just made, trust me, just try it. Why people would buy their dressings from a store is beyond me, all of them are very easy to make and so much better tasting, you have to have no sense of taste if you like the crap in the bottles.
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Jan
After seing your video we got the inspiration. A sunny saturday afternoon in Norway. We jumped into the sandwich project before the promised rain and possible snow arrived; Yes; it was the best ever. With home made coleslaw, your dressing. a too long time on the grill(plate) gave a too dark side as final touch to it. How ever; Best ever!
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floyd
This is like a French Dip made with turkey breast instead of beef. Sorry Sam! It looks like you have built a GREAT PASTRAMI SANDWICH! However this time you are wrong! A Reuben is made with corned beef, swiss cheese, sauerkraut and sauce. PERIOD! NO PASTRAMI, NO SLAW, NO ONION! Looks delious though!
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Mark
Not a traditional Rueben but looks tasty. I couldn't get my Brooklyn wife to buy-in though. It's a Goyisha CA version made by a Yiddisha boy crazy! I wouldn't trade it for Katz's but I could eat one safely in CA if my wife's not home. Thanks, Sam always entertaining.
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Bryan
You Yanks are so lucky! You mention what, to us, are weird and wonderful ingredients. Whilst here, in the UK, were lucky if water comes out of the tap! Oops! Sorry, faucet. The only corned beef that we can get is that tinned mush that you guys sent over during WWII
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Chris
Not to be a snob, but this is not a Rueben - no corned beef, no pumpernickel, no sauerkraut. This is a grilled pastrami sandwich with grilled onions and cole slaw. Honestly, it looks and sounds great, but call it what it is.
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jon
you guys are always trying to sell shit, like your kid is in college-debt or a divorce is pending, yet you have yet to make a classic hard-shell taco. not everyone is trying to climb some ladder. We're hungry, not assholes.
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