Doing a Reuben sandwich challenge here in Chattanooga, how should I judge?

the meat.

if the kraut is bad it hurts it, but great kraut and bad corned beef won't make a good sandwich.

The dressing is important too, you want to taste it, but you don't want it to be drenched.

It needs to have the Fibonacci sequence on the bread. If you are committed, you should bring someone who specializes in math.

Remember the toast. Should be crisp and fully toasted with no evidence of burning of the bread.

Cheese melt does it impress you?

Lots of corn beef. tender and flavorful

Kraut - moist, but not wet.

Sauce - distinct flavor, not runny, not over powering.

The parts must work together to make the sandwich

I'm just gonna say what I like in a Reuben.

1) good toasted rye
2) good kraut, cut think enough to stay consistent with meat
3) tender thinly sliced corned beef
4) sauce, awesome

EAch part is equally important , any if them are off it can ruin the sandwich

I would judge several components of the sandwich. Is the bread buttery and crunchy (toasted), not soggy?

Is the meat flavorful and plentiful?

Does the kraut(not slimy or dry but moist) and cheese(melted) compliment the meat and sandwich as a whole or totally takes over the taste of the sandwich?

Is the Russian Dressing heavy, too light, or a perfect amount?

After you have eaten a couple of bites are you looking forward to eating the whole thing, or thinking of an excuse as to why you only ate two bites?

quote:

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sounds like you should excuse yourself

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Was precisely my first thought.