Fast And Easy Hot Reuben Sandwich

Chef David shows you how to make this simple Reuben sandwich. A true Corned beef sandwich that is well known across the world and probably even universe. You can use Russian dressing, but most people just use thousand island dressing for this amazing sandwich. Be sure to subscribe to my channel and please like!

[@alanhenryfruhling1745]

Yummy

[@nategore5211]

Dude that looks amazing!!! Thank you!!! I'm going to take my Reuben to that level! Awesome!!!

[@DAVIDJALVAREZ]

Thanks for the support!!!

[@geniediamante4478]

Chef, where’s ur restaurant at? That’s a good looking Reuben!! YUM

[@DAVIDJALVAREZ]

I am in Northern California, but we do this sandwich seasonal and it just ended.

[@RavinDave-theOriginal]

I will give you extra credit for using the correct bread. A Reuben is Dark Rye or Pumpernickel. This trendy hybrid marble crap that inferior chefs use needs to be called out. I see a chef use that, I wonder if they've ever had a real Reuben themselves. But there are two points I would make: I would never used deli-sliced corned beef. And never in that amount. Americans have a curious notion that if X is good, then 5X must be 5 times better. A Reuben is about balance. But back to my point, I'd make my own corned beef, boiled for hours on LOW heat in pickling spice-infused water and I'd hand carve it. I never understood the people who drain the hell out of the kraut. Why have it on there if you throw away the best part. The goal is a moist sandwich; gooey on the inside, crunchy on the outside. Admittedly, hard to pull off. But that's why it's the greatest sandwich in the world, when done right. You seem to retain more of the juice than most.

[@DAVIDJALVAREZ]

That’s the best comment I have had in 10 years. Thank you for appreciating the little things like I do.

[@jimwallace8660]

what a friggen mess

[@DAVIDJALVAREZ]

That’s the point

[@zylfrax791]

Yeah, not exactly sure about the presentation there.

[@DAVIDJALVAREZ]

@zylfrax791 it’s a hot pastrami fork over think it.