The secret to a good Reuben is the kraut. Don't just drain it; take a handful of kraut, hold it over the sink and squeeze out as much juice as possible. Also, use a top quality kraut. My favorite is the Claussens generally found next to their pickles in the refrigerated case near packaged lunch meats. The Swiss cheese is equally important. I was recently served what could have been the world's best Reuben, but they ruined it by using a pasteurized, processed Swiss cheese-like glop. Use only good natural Swiss.
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The secret to a good Reuben is the kraut. Don't just drain it; take a handful of kraut, hold...