quote:

Originally posted by MiamiDon

Doesn’t a Filet-o’-Fish have a slice of cheese in it? [:D]

Well, sort of. There is a sandwich called Filet-o-Fish and advertised as coming with cheese. But I have my doubts that said sandwich’s ingredients is either fish or cheese.

Doesn’t a Filet-o’-Fish have a slice of cheese in it? [:D]

And isn’t it a Southern tradition?

http://www.gardenandhearth.com/Southern-Cooking/BakedCheese-Fish.htm

[:p][:p][:p]

quote:

Originally posted by Pigiron

quote:

you’ve never sprinkle parmesan on fish?

I think fish is generally too delicate to stand up to the taste of cheese. That being said, I suppose I’ve mixed some Parmaggiano Reggiano in with a bread crumb mixture in my stuffed calamari, so I guess there is an instance where I’ve used cheese with fish.

I agree if you’re talking about lake fish, like trout, perch, etc. But, I don’t know if I’d consider Salmon, Swordfish etc as so "delicate" that it can’t stand up to a nice biting cheese (like parm). I’ve made an appetiser whose main ingredients were smoked salmon, brie and roe, which was a big big hit.

I see the principle of it, that cheese doesn’t seem to go with fish, but I think there’s room for experimentation.

If wine can be paired with cheese, and wine can be paired with fish, then one would thing there must be a cheese out there that can work with a fish.

Clearly, though, slapping a slice of American cheese on a trout is not very appealing.

quote:

you’ve never sprinkle parmesan on fish?

I think fish is generally too delicate to stand up to the taste of cheese. That being said, I suppose I’ve mixed some Parmaggiano Reggiano in with a bread crumb mixture in my stuffed calamari, so I guess there is an instance where I’ve used cheese with fish.

quote:

Originally posted by Pigiron

quote:

Originally posted by Russ Jackson

Personally I dont think cheese and fish go together. Slaw and fish…sure. I think without the cheese it would be excellent…Russ

I completely agree. I can’t think of a single instance where I would put cheese on fish.

What about a tuna melt?

I have had the perfect rueben twice at a small deli in West Palm Beach. Ther bread was fresh and did not crumble after being nicely grilled. It had the right amount of 1000 island, was still juicy from the butter, not piled a mile high but definitely more than an adequate protion and great squish and ooze factor…

I just had a Turkey Reuben. It was good.

quote:

Originally posted by Pigiron

quote:

Originally posted by Russ Jackson

Personally I dont think cheese and fish go together. Slaw and fish…sure. I think without the cheese it would be excellent…Russ

I completely agree. I can’t think of a single instance where I would put cheese on fish.

you’ve never sprinkle parmesan on fish?

When I was on Atkins, I used to make a coating for tilapia using mostly parmesan cheese. It was excellent.

Hi I believe this version of a reuben started in key west. Possibly Louie’s Backyard.[8D]

quote:

Originally posted by Russ Jackson

Personally I dont think cheese and fish go together. Slaw and fish…sure. I think without the cheese it would be excellent…Russ

I completely agree. I can’t think of a single instance where I would put cheese on fish.

It all sounds good to me. I’ld eat one, especially if it is deep fried. MiamiDon’s photo seemes to be broiled or sauteed. They laughed when fish tacos and burritos first came out, but I love them.
If they use 1000 island dressing on the sandwich, it is close enough to tartar sauce to work just fine.

I also like the idea of an open faced reuben as long as it is piled high and there is a slight browning of the Swiss cheese.

mark

I’ve never seen this on a menu at any restaurant in Colorado, but that doesn’t mean it’s not here. Sounds very interesting. I know I’d be inclined to order it if it ever did pop up. Unless it already has. Anyone know? 🙂

quote:

Originally posted by Ciaoman

Speaking of Reuben sandwiches, I’ve noticed that a lot of places are serving these as an open-faced affair, i.e., with one slice of grilled rye topped with a pile of meat, kraut and the whole thing covered in melted swiss. I much prefer a "traditional" Reuben, that is, served as a grilled sandwich rather than an open-faced one that must be eaten with knife and fork. What do you like?

I agree 100%. Here is the recipe and guidelines that I use to make mine. I’ve never had any complaints.

REUBEN SANDWICH
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
2 slices rye bread or pumpernickel
2 teaspoons butter, at room temperature
2 tablespoons Reuben’s Russian Dressing (recipe below)
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruy�re or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef

Butter each slice of bread evenly to the edges on one side.
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you’ll grill it in.

Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.

Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.

Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.

Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.

Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.

Serve immediately.

Makes 1.
Arthur Schwartz’s New York City Food
2004
By Arthur Schwartz

Overall: Pretty detailed, right? It took me longer to type those instructions than it did to make the sandwich. But that’s typical of Schwartz’s hand-holding in the book.

Rye or pumpernickel? Pumpernickel? Whoever heard of such a thing? Might as well use white bread.

Russian dressing: He uses Reuben’s recipe, which combines 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley. Red caviar is optional but unnecessary.

Why Russian? According to Schwartz, Reuben’s was the first Jewish deli to make a corned beef sandwich with Russian dressing and, even better and more New York, with deli coleslaw.

Sauerkraut: Try to get it from the deli counter. They should have it in midwinter, but if not, well-drained canned sauerkraut will do.

Procedure: Since I don’t have a sandwich press, I make grilled cheese sandwiches in a skillet in just this way. But now that panini are so stylish, I bet more people have sandwich presses.

For one? Obviously, it’s a cinch to double the recipe.

What to do with the leftover Russian dressing? Use i,8,333525.018,1,26049,151.213.150.186
333542,333525,333525,2008-01-30 21:03:35,RE: Fish Reuben”

I think alot of people think a Reuben can be with kraut or slaw. You see more and more menus that either off a choice of slaw or kraut on their Rueben…or they don’t even offer kraut.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by porkbeaks

I’d eat it, but why call it a Reuben? It’s not a Reuben. Kinda like Cincinnati chili……except I wouldn’t eat that. [;)] pb

Have you ever tried Cincy Chili pb?….Russ

Yeah, I’ve tried it and I just can’t get past the spices used. Not sure if it’s the cinnamon, allspice, cloves, the combination, or whatever. Maybe it’s the chocolate. The idea of the 5-way, if it was made with "normal" chili, is actually quite appealing. Another example is when folks make Swedish meatballs and use cardamom. I like cardamom, but it just seems out of place in the meatballs. pb