Cookie,

A traditional RUEBEN SANDIWCH is a hot grilled "melt" that is prepared like a grilled cheese: Butter rye bread (light rye, dark rye, pumpernickel or marble-rye) and place each butter-side down in a medium-hot skillet. Place a slice of Swiss Cheese on each slice, then spread 1000 Island Dressing on each.

Meanwhile, in another pan heat thinly-sliced Corned Beef and seperately, Saurkraut. Place heated meat & kraut on one slice of bread, then top with other slice of bread. Flip in pan to brown each side to a golden, as you would a grilled cheese sandwich- VOILA! You've got a Rueben! Enjoy!

(To turn a Rueben into a "Red Baron" simply substitute the 'regular' common white sauerkraut with sweeter Red Kraut made from red cabbage and grenedine syrup. YUMMY!)

:)Thanks, Kevin for the Reuben recipe. I had know idea how to make a grilled Reuben. You make it sound so easy. I'll have to try this slowly without burning it. Cookie

I rarely bother preheating the corned beef and kraut. Not quite true. I may nuke 'em to room temperature or so. Then assemble and grill. Usually I squeeze out the kraut, too, so it isn't so drippy. I start with the bread. Add cheese, meat, kraut, thousand island, meat, cheese, and bread.

Like so many things, however, the original has been modified (my God. Have you seen the things that are being called Eggs Benedict?).

Nowadays they also use pastrami as the meat, and change the cheese, and still call it a Reuben. I've even had one made with fish that was called a mahi mahi Reuben. Interesting flavors, but I wish they'd called it something else.

The assemblage Chubby presented is the classic, true-gelt Reuben sandwich.

Those flavors lend themselves to all sorts of preparations as well. Thus the various small bites I've been mentioning.

There are numerous versions of Reuben soup. FWIW, the one I've been using is adapted from one I downloaded from a site called SauerkrautRecipes.com, ? They say it will serve 8. I dunno. I usually cut it in half, and serve it as a first course or part of one. Either way, it's a fairly rich soup.

Creamy Reuben Soup

1 cup kraut, well drained (I wring it out in a towel)
1/2 cup onion, chopped
1/4 cup celery, chopped
3 tbls butter or margarine
1/4 cup unsifted flour
3 cups water
4 tsp beef flavored bouillon or beef bouilon cubes*
1/2 lb corned beef, shredded
3 cups half & half
12 oz pkg Swiss cheese, shredded
6-8 slices rye or pumpernickle bread, toasted and cut into quarters

In a large saucepan cook the onion and celery in butter until tender. Stir in flour until smooth. Let cook a minute.

Gradually stir in water and bouillon and bring to boil. Reduce heat and simmer uncovered 5 minutes. Add corned beef, kraut, half & half and 1 cup cheese.

Cook 30 minutes until slightly thickened, stirring frequently.

Ladle into 8 oven-proof bowls. top each with toasted bread and 1/2 cup cheese. Broil until cheese melts. Sefve immediately.

*I use beef stock rather than the bouillon and water, both because it's more flavorful and to cut down on the salt.

Yep- your soup looks familiar, Brook. YUM!

Brook that soup sounds quite lovely! I really am going to make it soon, I have a can of Libby's Corn Beef in the pantry (I do not know from whence it came, probably something Eddie snuck into the cart!) I presume it would be OK for this soup recipe? What do you think?

By the way Cookie and some of our newer members may have never heard the term "small bites", and Cookie just to let you know it's like an appetizer or if you hear the term "Tapas" that is the Spaniard word for appetizers, in Morroco they can be called ""Kemia", "Mezze", or "Mukabalatt". They are all small dishes or appetizers. Just in case you've never heard the terms before I thought I would give you the terms:)