Crossing the Reuben-con

Difference between Russian and Thousand Island dressing? LOL it's been that long since I bought a bottled dressing I had to think hard. To me...basically, Russian is spicier, has more heat than Thousand Island.

If you make it at home/or the restaurant makes their own, a riced hard boiled egg is a nice addition as well as the horseradish and maybe a drizzle of Tabasco.

Super Dave, all I recall about Catalina is it's a deep orangey reddish color and probably has no mayonnaise.

DeanRIowa wrote:

GrumpyGator wrote:

DeanRIowa wrote:
I love Reubens, I like the thousand island dressing on it though.

Dean

A true Reuben has Russian Dressing, not Thousand Island...

What is the difference between Russian and Thousand Island dressing? I thought they were the same.

Russian is closer to Catalina and a darker red. Thousand Island is ketchup and mayonnaise.

GrumpyGator wrote:

DeanRIowa wrote:
I love Reubens, I like the thousand island dressing on it though.

Dean

A true Reuben has Russian Dressing, not Thousand Island...

What is the difference between Russian and Thousand Island dressing? I thought they were the same.

Wow! Bosco...I hadn't heard of that in years!

Despite growing up in NYC I don't "do" Reubens; this could make my professed roots suspect.

The man does eat 'em which helps to keep eyebrows down when I make the above announcement. He goes for the traditional: corned beef, 'kraut, Swiss on rye (with or w/o caraway). He drinks a can or 2 of Dr. Brown's Cel-Ray soda at the same time. Oh right and his father used to take him to Reuben's on......58th Street when he was a kiddo.

My family is/was Katz's and Stage Deli people. At the counter thank you kindly.

I show my street creds by eating a brisket on rye with paper cups of German style mustard and Hellman's (NOBODY does Miracle Whip in New Yawk and expects to survive)on the side. Also a dish of half sour spears (the man should get his own cuz there is no sharing). To drink I have a chocolate egg cream that has to have a lil Fox U-Bet syrup and a lot of seltzer. Too much of any ingredient is wrong and if Hershey's or Bosco's is used-just talk to the hand and don't expect ME to pay for the hot mess.

I like Dark Rye or Marbled Rye, Spicy Brown Mustard,Corned Beef or Pastrami, Kraut, and Swiss Cheese with a tall cold Guinness Stout!!
Have also done the Cole Slaw instead of Kraut,, also a drizz of Balsamic Vinegar goes good!!

I sometimes make "hamburger reubens" - everything normal, except a burger patty instead of the corned beef. DELISH. You have made me hungry!

We also like Chicken "Reuben" casserole in the Dutch.

Layer cooked chicken, sauerkraut mixed with either Thousand or Russian dressing and Swiss cheese in the DO (two layers of each, ending with the cheese). Cook for about an hour until the layers are hot and gooey.

Yum!

We have used leftover chicken or even the kind that comes with a whole chicken in a can. Or you can use shredded chicken breast.

Then there is the Gentile Reuben made with ham that I discovered. That one is good as well. It's all good so let's avoid a slagging match and just share what we like.