Stuck with loads of corned beef? Make Reubens...

[TreasonousBastard]

Just before St. Pat's day the stores around here were unloading corned beef at a buck a pound, so I got a freezer full of the stuff.

Can't get Pechter's rye around here, but got everything else:

[Droopy]

1. Looks like you and I have different ideas on how to make reubens

Rye bread, corned beef, sauerkraut, onions, swiss cheese, thousand island dressing.

[TreasonousBastard]

3. Pass on the onions and dressing, but...

there's lots of kraut under the cheese. Come to think of it, I've never seen a Reuben with onions around here. And thousand island would be from that joint in Nebraska or some damn place who claims to have invented the sandwich. New Yorkers all know it's from Reuben's restaurant in midtown and Russian dressing is the way to go. Some Greek diners use thousand island, but they're, well, Greek. Me, I don't use either at home, but don't complain when the deli slobbers some on.

And yes, that's Jarlsberg you see there, 'cause I get if for 4 bucks a pound while Emmenthaler is around 10 bucks. And I ain't eating no Kraft "Swiss" cheese.

[cbayer]

2. I will take one.

Hold the kraut.

I want mine toasted in butter.

Let me know when it's ready.

:drooling:

[ashling]

4. Corned beef hash

[Skittles]

5. the econo-sized antacid tablets are a nice touch, TB

:thumbsup:

[TreasonousBastard]

7. I knew somebody would notice that.

[applegrove]

6. Looks delish!