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Dressing A Pastrami Reuben

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    Dressing A Pastrami Reuben

    What is your condiment of choice on a pastrami Reuben?
    41
    Thousand Island
    29.27%
    12
    Mustard (hot, Dijon, yellow)
    53.66%
    22
    Russian
    12.20%
    5
    Other (explain)
    4.88%
    2

    #2
    Hot mustard or hot Dijon man myself. Been thinking about maybe a horseradish mustard.

    Comment


      #3
      I don't think it's actually a Reuben without corned beef, sauerkraut, thousand island dressing and Swiss cheese ..... but when I have a pastrami on rye, I use hot deli mustard :-)

      Comment


      • Craigar
        Craigar commented
        Editing a comment
        texastweeter Which original Reuben recipe are you using that calls for Russian dressing? The original Reuben created here in Omaha at the Blackstone Hotel uses 1000 Island...just sayin'. There are many "originals" out there.

      • texastweeter
        texastweeter commented
        Editing a comment
        Craigar their original recipe called for their house made Russian dressing there.

      • ecowper
        ecowper commented
        Editing a comment
        The Russian vs. Thousand Island dressing is the most minor quibble I have with calling Pastrami on Rye a Reuben :-)

      #4
      I chose thousand ('cuz its classical) but love spicy mustard just as much.....

      Click image for larger version

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      Comment


        #5
        I'm a mustard and Russian dressing guy, however, I tried one last week with some leftover reconstructed McDonald's special sauce a la Kent Rollins that was pretty dang good.

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          Thousand island is pretty much the same thing.

        • CaptainMike
          CaptainMike commented
          Editing a comment
          Kent's recipe gets amped up a bit, it's now a staple at our place.

        #6
        Don’t ruin your pastrami by making a Reuben!!! pastrami and guldens mustard only!

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          Dewesq55 how's it compare to Sir Kinsington?

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          texastweeter I don't know that one, I'm afraid. I believe it's now owned by Plochman's, though.

        • Troutman
          Troutman commented
          Editing a comment
          Oh yea....well I prefer Koops !!!

        #7
        Spicy mustard (the homemade mustard I make if I have it), Swiss and Kraut....although, I will use a Thousand Island style spicy mayo concoction I make as the condiment to brown the outside of the bread.

        Comment


          #8
          My favorite way is pumpernickel rye, hot mustard, krout, pastrami, and Swiss. Press it and griddle it in butter!

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            ….marbled rye in a pinch....but I like where your going with this!!!!

          • Troutman
            Troutman commented
            Editing a comment
            Did he say pump-her-nickel?

          #9
          I use spicy brown deli mustard, horseradish mustard, or Sandwich Pal.
          Grew up with 1000 Island on em, likeys that jus fine.
          Jus like th mustard(s) better!

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Cool Beans, lemme know what ya think, Brother!
            I'm thinkin it will be right up yer alley, an go into regular rotation, there Yall be safe an well!!!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Mr. Bones and texastweeter

            I like the Beaver Brand Hot Cream Horseradish Sauce when I'm not using straight up prepared horseradish. It seems to hold its heat a bit better than other horsey sauces I've tried.

            https://www.amazon.com/Beaver-Horser.../dp/B000EY5T8A

            Kathryn
            Last edited by fzxdoc; April 3, 2020, 06:27 AM.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Thanks Kathryn, I'll haveta try that out, sounds perfect! fzxdoc

          #10
          Love spicy brown mustard but on a Reuben, its thousand island like ecowper.
          Last edited by HawkerXP; April 2, 2020, 04:53 PM.

          Comment


            #11
            I use chipotle mayo, but then again, use that on most everything.

            Comment


              #12
              Voted “other” because my NYC deli upbringing has traditionally been Russian, Swiss Cheese, sauerkraut, hot mustard and corned beef in a thick rye bread sammie with a kosher pickle and slaw on the side.

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                Nothing not to like about that.

                K.

              • GolfGeezer
                GolfGeezer commented
                Editing a comment
                fzxdoc Yup! In fact, due to my current limitations of using my outside cookers (surgery), we decided to use our monthly dine-out budget on a splurge from Katz's Deli in NYC. They have 2 day shipping nationwide. Got a couple of pounds of pastrami and corned beef - yum!

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Oh gosh, what decadence, GolfGeezer . You deserve the indulgence. Heal quickly and well from that surgery.

                Kathryn

              #13
              Thousand Island!!!

              Comment


                #14
                Kent Rollins thousand island, but I like spicy brown mustard too.

                Comment


                  #15
                  If it’s a rueben, Thousand Island. If it’s pastrami, mustard...and don’t forget the pickle.

                  Comment

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