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Long overdue Huddle Debate: Rueben vs Cuban?


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#1 pstall

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Posted 09 April 2013 - 08:07 AM

The rueben has crept it's way back on to my taste buds radar(thank's Arby's marketing) but when I compare it to a Cuban sandwhich I don't think there is any contest.
Cuban is money.

What say ye Huddle?

#2 Jase

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Posted 09 April 2013 - 08:08 AM

Reuben. But don't go to arby's for one. Midtown Sundries used to make a killer Reuben.

#3 pstall

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Posted 09 April 2013 - 08:11 AM

Mcallisters has a good one as well as The Landmark.

#4 Johnny Rockets

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Posted 09 April 2013 - 08:11 AM

Rueben easily for me but it's personal taste I guess. I don't see the comparison of the two really. Two totally different types of sammiches in my mind.





Now I am hungry.

#5 Johnny Rockets

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Posted 09 April 2013 - 08:13 AM

Best Rueben I have had is after a round of golf at Northstone Country Club.

#6 Zod

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Posted 09 April 2013 - 08:16 AM

It really depends on location.

Here in NC, its Reuben. You can get a good one here.

If I am visiting Tampa, its cuban on fresh baked bread and pressed with ham and pulled pork at the local cuban joint.

#7 Doyle

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Posted 09 April 2013 - 08:16 AM

Mom's pb&j cut into four squares

#8 catfang

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Posted 09 April 2013 - 08:22 AM

Mom's pb&j cut into four squares


Crust or no crust?

#9 pstall

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Posted 09 April 2013 - 08:26 AM

Mom's pb&j cut into four squares


are we talking past or present?

#10 Doyle

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Posted 09 April 2013 - 08:30 AM

Crust or no crust?


Crust every time

#11 Doyle

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Posted 09 April 2013 - 08:33 AM

are we talking past or present?


Present. Gotta watch incredible hulk while eating.

#12 mr beauxjangles

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Posted 09 April 2013 - 08:52 AM

Great topic. Allow me to share with you the Creuben. Or the Cuban Reuben.

Start with a cuban in mind. Substitute corned beef for the ham, so you have corned beef and pork. Add kraut. You can grate a pickle and mix it in with your kraut instead of adding sliced pickles. Then you choose between Russian dressing or mustard.

Rejoice.

#13 Kevin Greene

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Posted 09 April 2013 - 09:03 AM

Club

#14 thefuzz

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Posted 09 April 2013 - 09:47 AM

Hummmm. Tough one pstall.

Usually I'm a Rueben in the colder months and Cuban in the warmer months.

However, the last couple of Cubans I've ordered have been below par. People don't use a spicy enough mustard, and the pork is not the type that I prefer.

#15 Panthro

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Posted 09 April 2013 - 09:53 AM

Bedder Bedder and Moore....Reuben

I like making my own cuban sammies more than what I get out in the world


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