Grilled Sandwiches – Rueben Part 2

    Published: 06-16-2009
    Views: 18,884
    Lieutenant Tom Popatis a firehouse chef demonstrates how to make a reuben at home.

    Tom Papoutsis

    Tom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 29 years, 19 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder. Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance… might like it!” Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack. Tom can be reached via e-mail at [email protected]

    Okay, we just flipped our sandwich over. As you can see, we got a nice color going here on this, not too burned, not too light. The cheese is actually starting to melt very well for us. I want to check the other side here real quick. We are going to do a flip. You see, that kind of -- man, that stuff just coming to running out of there. Stay in there. Now, I am kidding. This is actually looking really, really good. You see, the cheese has actually melted. We actually preheated -- I preheated the corned beef a little bit, prior to putting this thing together. So, that kind of helped us as far as the heating of the meat itself, but lets flip that one more time and yeah, our cheese is going to get a real nice air force and I think, you know what guys, we are about done, we are ready to pull this thing off and give it a try. So, here we go. I am going to go ahead and pop that off there. I'm going to put it on our cutting board; very nice, get that off over -- here we go. Let us see how we are going. Give it a nice cut, there we go and what I am going and to do is we are going to plate this up. There we go, there we go. We just set this over here and of course, you know what, you cant have a Reuben without chips. We got to have chips for our Reuben. I am sorry, its a must, but if you are going to have a sandwich, you need to make it good, make it a meal. Here we go. There it is. Thats our classic Rueben - corned beef, sauerkraut, Thousand Island dressing, Swiss cheese. You could see its dripping all over place, man, that is -- you bite into it, it is going to run everywhere. Thats sign of a good sandwich. So, give it a try. Its very simple, very easy. The imported corned beef is what I use. You can get regular corned beef from the deli, domestic corned beef, thats fine. A lot of times like I said, if you feel like doing a corned beef brisket thats the best Reuben right there. Here it is, give it a try, enjoy.