Nice recipe! I prefer thinner pieces of corned beef.

I love sauerkraut. My great grandma taught me how to make it. If people realized how easy it is to make they would do it for themselves. Thanks for sharing. I have always wanted my own meat slicer.

"...hangin' outta my face" killed me. My vote's definitely with thin-sliced. Wouldn't turn down the thick, though. 😁

My favorite sandwich. What i love about it is it goes well with rye or pump,. and 1000 or mustard or catalina or Russian with horseradish. An amazing sandwich.

Both versions look delicious. Thanks for sharing this!

Important tip: If your sauerkraut is in the fridge, you might want to heat it first. A grilled sandwich that thick is never going to heat through properly with a big mound of cold sauerkraut in the middle. Also, if you find your reuben TOO messy, you can press some of the liquid out of the kraut first. I usually heat up my kraut and then give it a quick smoosh in a sieve to press out the extra water.

I LOVE the "concept" of the Reuben Sandwich, but, I don't like Thousand Island and Russian dressings. I've corned a brisket before and it was AWESOME and I ferment my own sauerkraut (5 pounds at a time) and can it. When I make the sandwich, I switch out the dressing for a nice, spicy-brown mustard. Just my preference. Now I just need a friend like yours so I can get a slicer...lol😀

Most delis here in the Milwaukee area use 1000 Island, but many use a brown mustard, usually Duesseldorf, instead.

My husband do not like boiled corn beef so I baked instead. I have never touched and cooked corn beef before. My first time baked corn beef turned out so delicious! We love Reuben sandwich.

I picked up a home size meat slicer years ago at Walmart for $20. They're about $45 now. If you want the cheese melted in your sandwich then when you flip it, cover with a high domed lid, lift it slightly and squirt about a tablespoon of water underneath. The water won't mix with the buttered bread but will create enough steam to melt the cheese and heat the sauerkraut.

I've had a slicer in my kitchen for well over 20 years. People laugh and say SEINFELD! But really it's the only way to slice roast beef. I got it from an auction of a deli that as going out of business. WNET was moving their offices and the deli was toast. :) :)

Thin to win!

Hello from Malaysia 🤗...all your dish look so good and simple plus i like the way you explain to your viewers...step by step ❣️

Hello Chef, you always make great videos, Thank you

Looks delicious

Look thick is so much better you just have to go do it right. Steaming fresh and great crust. Thin slice is better when just making something warmed up quick or doing pre-made like Boars Head. Try Herschels East Side Deli in Philly. Steve does it the way they originally did it in NYC before it became commercialized. Best “Pastrami” Rueben I’ve ever had. Oh and seeded Rye all the way. And don’t forget Dill pickle. Even potato salad if you have it. Omg so good!

I do love ❤️ a Ruben 😋 now that i know the sauce was created in my home state! Hello from Hampton New Hampshire ✨️

Definitely thin slices for me. I think the bite and mouth feel is so much better, but like you, I would order either one.

Holy moses..... yummy! I already stopped watching a TV show today featuring stuffed hamburger. Too tempting while observing no meat Friday's during Lent. Delicious ANYWAY!

Thick cut tastes better on its own but on a Reuben thin tastes far better to me.

I prefer thin sliced one, but I'd take the thickly sliced sandwich too. Yummo!

Before I watch this video thin is the best way!!!!!!!!!!!!😮

i also put the kraut under the swiss cheese

That slicer $1,000 plus on Amazon.

GREAT sandwiches, and nice Berkel too! Chef Parisi, how long will that homemade kraut hold up in the reach-in? Thanks sir!

assemble it cold, 3 to 4 minutes in a george foreman grill or panini press. Its done, hot all the way through.

Hey, Billy! I was wondering, what type of Camera do you use to record your Videos? Thanks

Thinly sliced for me please. Basically shaved. When I make them, I shave the meat, then put it on the flat top covered with a lid. When almost ready, top with cheese and a slice of rye. Flip then top with sauerkraut, dressing, more cheese, and the other slice of rye. Flip this over just long enough to brown that slice. Trying to bite into a reuben with a thick piece of pastrami in the middle is like trying to bite into a roofing shingle.

Just make it like Jimmy Dee's in The Clem makes it😋

Arby's 🤪🤪

I prefer thin shaved corned beef

Thinly cut meat is the way to go.

Pulled corned beef. End of discussion.

Thin - always

Thin.

always thin. also (first time viewer) what's up with the audio? feels almost like it's dubbed over the video

Thin

Best way to eat a Rueben? With pastrami…

The only reason you ever eat it thin is because you cooked it wrong

Well, for me, the best way to eat it is…. Not to.

This ain't Arby's. A real Reuben is hand carved. It's all about balance. Shaved meat creates too much surface area and other flavors have to fight for attention. It might make a tasty sandwich, but it makes a lousy Reuben. Oh, and shitcan that crappy marble rye. A real Reuben is Dark Russian or Pumpernickel. You don't like that? Then you don't really like Reubens.

I didnt ask

Thin