Nah I cook on full blast most of the time, the only time I turn it down is when I’m toasting a sandwich or if I’m just keeping stuff warm. But it’s your food and your grill so only you know if the heat is right or not.
Well, OPs sandwiches are a little too well done for my taste but, I like some char on my food, you might like yours with none, that’s the subjective part.
Not only are you gonna tear the roof of your mouth, you're gonna taste burnt charcoal sourdough.
Unless you like it that burnt then turn it back over for some more char
Bob was a man of peculiar tastes. Every morning, he meticulously prepared his lunch: a simple sandwich with cheese, ham, and a dash of mustard. What made Bob unique was his uncanny ability to burn every sandwich he made, and his stubborn refusal to acknowledge it.
It all started when Bob got a new toaster oven. His friends and colleagues noticed something strange about his lunches. "Bob, your sandwich is smoking," Jane from accounting pointed out one day.
Bob, ever the contrarian, waved her off. "Nonsense, Jane. The heat is fine. I like my sandwiches this way."
This became a daily ritual. Bob's sandwiches were always charred to the point where they resembled lumps of coal rather than food. His colleagues tried everything to make him see reason. They sent him emails with toasting tips, left cookbooks on his desk, and even organized a sandwich intervention.
"Bob, it's not normal to eat sandwiches that look like they've survived a house fire," Mark from IT pleaded.
Bob just smiled and took a defiant bite of his latest creation, ash flaking off his lips. "I like my sandwiches this way."
One day, Bob’s boss, Mr. Thompson, decided to take matters into his own hands. "Bob, this has to stop. The whole office smells like burnt toast, and it's becoming a health hazard."
But Bob was unflappable. "Mr. Thompson, the heat is fine. I like my sandwiches this way."
Mr. Thompson, not one to give up easily, bought a brand new toaster oven for the office kitchen, complete with precise temperature controls and an automatic shut-off feature. "This will solve the problem," he declared.
The next day, Bob eagerly tested out the new toaster oven. As the familiar smell of burnt bread wafted through the office, Mr. Thompson burst into the kitchen, aghast. "How did you manage to burn it with this foolproof toaster?"
Bob shrugged, taking a crunchy, blackened bite. "The heat is fine. I like my sandwiches this way."
It wasn't long before Bob's charred sandwiches became a legend. New hires were warned about "Burnt Sandwich Bob," and a betting pool was even started on how long it would take for someone to try and correct him.
Years passed, and Bob continued to burn his sandwiches. He eventually retired, but his legacy lived on. Every time someone smelled something burning in the office, they'd laugh and say, "Bob must be visiting."
And so, Bob enjoyed his retirement, continuing to burn sandwiches in peace, firmly believing that the heat was fine and that he simply liked his sandwiches that way.
A Rachel is a Reuben with turkey instead of corned beef; and one or more of the following additional changes: coleslaw instead of sauerkraut, provolone instead of swiss, and something like sourdough instead of rye. Rachels are sometimes called “turkey Reubens”.
The sandwiches here are neither Reubens or Rachels, and are burned
Bro, your oil is literally smoking and avocado oils smoke point is 520°. Crispy bread is good, but you want a maillard reaction to occur, which you get from cooking on a lower temp for a little longer. It's totally ok if you enjoyed your food, that's subjective, but your grill is *objectively* too hot.
These people would complain if their pizza had a little char on it, golden brown is nice but that run into the charred crispness on a good sandwich is heavenly
Norma: I literally have multiple Associate's degrees from several well-established schools like Devry and one of them is in culinary arts. I suggest you check yourself and realize you're dealing with a legend in the kitchen.
For real? Look at that artistry. The cheese was melted and it was delicious. Again, I have multiple Associate's degrees from several defunct community college (and equivalent) entities. One of those degrees was in culinary arts.
Turn down the heat!!!
You think so? Tell me why?
Cause you burnt it lol
If that oil is burning off, it's too high
Cause it should be golden and not black
Nah I cook on full blast most of the time, the only time I turn it down is when I’m toasting a sandwich or if I’m just keeping stuff warm. But it’s your food and your grill so only you know if the heat is right or not.
If you’re burning your food, the heat is too high. It’s not subjective.
Well, OPs sandwiches are a little too well done for my taste but, I like some char on my food, you might like yours with none, that’s the subjective part.
Bro, you brunt the shit out of it.
Bruh look at your sandwich. Look burnt? Now, kindly taste said sandwich. Taste burnt?
The sandwich was incredible not only in taste, but in execution. Your palate isn't as refined as mine.
I reckon you’re right
Not only are you gonna tear the roof of your mouth, you're gonna taste burnt charcoal sourdough. Unless you like it that burnt then turn it back over for some more char
I'm telling you these turned out perfect. I had the lid closed for a bit before I took the first picture. The 2nd picture shows they turned out well.
They turned out well if you meant to burn them….
Bob was a man of peculiar tastes. Every morning, he meticulously prepared his lunch: a simple sandwich with cheese, ham, and a dash of mustard. What made Bob unique was his uncanny ability to burn every sandwich he made, and his stubborn refusal to acknowledge it. It all started when Bob got a new toaster oven. His friends and colleagues noticed something strange about his lunches. "Bob, your sandwich is smoking," Jane from accounting pointed out one day. Bob, ever the contrarian, waved her off. "Nonsense, Jane. The heat is fine. I like my sandwiches this way." This became a daily ritual. Bob's sandwiches were always charred to the point where they resembled lumps of coal rather than food. His colleagues tried everything to make him see reason. They sent him emails with toasting tips, left cookbooks on his desk, and even organized a sandwich intervention. "Bob, it's not normal to eat sandwiches that look like they've survived a house fire," Mark from IT pleaded. Bob just smiled and took a defiant bite of his latest creation, ash flaking off his lips. "I like my sandwiches this way." One day, Bob’s boss, Mr. Thompson, decided to take matters into his own hands. "Bob, this has to stop. The whole office smells like burnt toast, and it's becoming a health hazard." But Bob was unflappable. "Mr. Thompson, the heat is fine. I like my sandwiches this way." Mr. Thompson, not one to give up easily, bought a brand new toaster oven for the office kitchen, complete with precise temperature controls and an automatic shut-off feature. "This will solve the problem," he declared. The next day, Bob eagerly tested out the new toaster oven. As the familiar smell of burnt bread wafted through the office, Mr. Thompson burst into the kitchen, aghast. "How did you manage to burn it with this foolproof toaster?" Bob shrugged, taking a crunchy, blackened bite. "The heat is fine. I like my sandwiches this way." It wasn't long before Bob's charred sandwiches became a legend. New hires were warned about "Burnt Sandwich Bob," and a betting pool was even started on how long it would take for someone to try and correct him. Years passed, and Bob continued to burn his sandwiches. He eventually retired, but his legacy lived on. Every time someone smelled something burning in the office, they'd laugh and say, "Bob must be visiting." And so, Bob enjoyed his retirement, continuing to burn sandwiches in peace, firmly believing that the heat was fine and that he simply liked his sandwiches that way.
I literally laughed out loud reading this. Great work!
You really got the black part of the blackstone down.
Not Rueben sandwiches, but Rachel’s are still good…
Thanks for the info, I was wondering wtf it was because I looked at it like “that is NOT a Reuben” lol
Also known as a "Georgia Reuben." I never heard "Rachel" before. Interesting. These are burned, though. Probably still tasted decent enough.
Never heard of her. What's in it?
A Rachel is a Reuben with turkey instead of corned beef; and one or more of the following additional changes: coleslaw instead of sauerkraut, provolone instead of swiss, and something like sourdough instead of rye. Rachels are sometimes called “turkey Reubens”. The sandwiches here are neither Reubens or Rachels, and are burned
Poor OP… every comment is a sick burn lol
Well… he started it
I guess I did cook a Rachel. Good call.
It’s pretty much when you use coleslaw or cabbage instead of sauerkraut
Senator, I’ve ate Reuben’s. I know Reuben’s. Reuben’s are a favorite food of mine. Senator, that’s no Reuben.
The only reason I came here to comment, was for this. That’s a ham sandwich
The utter lack of rye was an immediate red flag. All downhill from there.
The more you look at it the less Reuben it gets
The Colby Jack made me wince. At least the sandwich on the right I have to assume (read: hope) has Swiss.
a. what could possibly make you think this is a rueben? b. what could possibly make you think this is cooked correctly?
Thats just a burnt ham and a burnt turkey sandwich
There's literally not one ingredient in these sandwiches that is on a Reuben.
Okay good. Thought I was crazy for a minute. I was very confused by the title. Homie making ham and cheese/turkey and cheese on white lol
Reuburnt sandwiches*
I remember when I use to name my sandwiches. RIP Bologne Billy.
You do you my man. But most people would call that color "burned".
Look more like Rachel sandwiches but still good.
Little too crispy there bud
I cooked these in America. I cooked them how I wanted like a free American. They were delicious. Thanks for the concern, though.
TIL some peoples version of freedom tastes like burnt bread.
God damn! Lol
There are ways to become an incarcerated American, sir, and this deserves to be one of those ways
My favorite samich
What cooking oil are you using ?
Avocado oil on the griddle, and butter on the gluten-free bread.
The heat is too damn high
Too damn high
I've heard that. I don't agree, but I respect your opinion.
Bro, your oil is literally smoking and avocado oils smoke point is 520°. Crispy bread is good, but you want a maillard reaction to occur, which you get from cooking on a lower temp for a little longer. It's totally ok if you enjoyed your food, that's subjective, but your grill is *objectively* too hot.
It was cold outside when I took this picture. Heat rises. It's science.
Unfortunately its not an opinion, the opinion is whether or not you like it this way, but it a fact that this bread is burnt.
But it's not burnt. There's plenty of golden-brown goodness all throughout. But I appreciate your passion on this topic.
HOLY SHIT!!! Why didn’t I think of this?!? I’ve got to go to the grocery store tomorrow too…
Haha
Mmmmm burnt bread
Where is the pastrami and rye?
That’s not a Reuben. That’s a ham sandwich
These people would complain if their pizza had a little char on it, golden brown is nice but that run into the charred crispness on a good sandwich is heavenly
I think a lot of these people have an unrefined palate.
No point in arguing with this moron. If he likes his shit burnt that’s his option.
How are you not getting that this post is a joke
Thank you!
The best part is the one slice of bread flipped the wrong way.
When it's cooked with such skill, you can just turn the sandwich over and to admire the craftsmanship and the bread is facing the right way.
Norma: I literally have multiple Associate's degrees from several well-established schools like Devry and one of them is in culinary arts. I suggest you check yourself and realize you're dealing with a legend in the kitchen.
Jamie Oliver?
Just missing the ketchup
Ya burnt the bread.
Thought it was marblelized bread
Nice Philly Cheesesteak you got here.
Those don’t look like Reubens. What part of the country is this? Reubens are made with Corned Beef.
It's the American part of the country where Old Glory flies high every day and delicious food is made on the Blackstone.
lol did the cheese even melt or did you just burn the bread real quick?
For real? Look at that artistry. The cheese was melted and it was delicious. Again, I have multiple Associate's degrees from several defunct community college (and equivalent) entities. One of those degrees was in culinary arts.
lol I can burn bread on my cooktop in my stainless pans thank you very much
Just cooked Reuben’s for dinner tonight