Yep, the muffaletta is definitely another one you don't make at home. A good Italian cured meat combo is another.
I will say that a Reuben is not too hard to make at home. I've done it several times. Butter some rye bread and fry it up on a skillet with preferred ingredients. (and you can still make a true Reuben with Thousand Island or Russian Dressing and Corned beef or pastrami.)
Steam the corned beef, don't fry in a skillet. And definitely do not fry hot pastrami. You have to steam the sauerkraut anyhow...don't fry that. But you're right,,,it's still easily doable at home. Toaster Oven is better than skillet, though. Barring a toaster oven, I still dumb down to a toaster for the rye and corned beef plus cheese in a steam basket. Reuben's just don't have butter on them. That became a diner thing to replace the steam approach. It's good...not really knocking it. But I just think the steam and toaster method is easier, cleaner and better all-around....not to mention CB is steamed...in all traditional delis.
Actually, I butter one side of each piece of rye bread, put all of the ingredients on while the first piece of bread is frying up, then flip it over to let the other piece of bread fry. Meat and sauerkraut comes out heated and cheese comes out melty. To be honest, I prefer mine to K&Z. Kahn's used to be my go to place for them, but now I pretty much make them at home. Now, if you could give me the ratio of horseradish to Russian dressing, I'd be much obliged.
Frying is fine, imo. I just don't prefer fresh/crisp sauerkraut cooked like that. With the fry method, I'd still heat the kraut in foil with steam and put it on at the very end...with goal to be as crisp as possible -- this assumes very crisp kraut to start with. The dressing is one thing Mike always did himself. He'd make a gallon or two at a time. I never made it. Remember that beet red horseradish he had on the counters. He'd put that in. I'd guess 1/2 cup per gallon, maybe as much as a cup. Maybe 1/2 tsp per serving?? or 1 Tbsp per bottle of dressing??? Note: It was relatively mild horseradish, so what you'd use would probably be less. fwiw: he also did mustard on the meat side and dressing only on top with the cheese/kraut side...but very liberal amount.
That's the the price of your total grocery purchase, Jason Deli's high end sandwich prices are understandable but you're s shortchanging the quality of Subway's more basic meat like even their roast beef is pretty good
reported. grow up kid. at least spoiler that ish. I got off work early today and I been day drinking some cabernet while surfing these clutch fans and this ain't what I want to see lol
If it was white wine then you might have a point. Red wine is for cultured brehs though. Grow up kid, or get reported again.
Its okay son. You will grow up one day. However until that time comes, us adults will report every post.
So was the double reply on purpose or were you internally debating what the better comeback was and hit send too early? Boy you better sit down on those turtle pickles before I sick dekkard on ya. Clutchs inbox finna fill up so fast when respected posters like me, dekkard, and bjones all report you.
