I agree.
Unless it’s a Reuben, ‘cause everybody gets the Reuben.
Now if you're serious about rocking the Paleo lifestyle, then look away. This sandwich isn't for you. I have tried it on lavash, and will probably make one up for lunch tomorrow, but even with a sprinkling of caraway, it's a poor substitute. There are some recipes you just shouldn't Paleo-ized. This is one of them.
Now if you're serious about rocking the Paleo lifestyle, then look away. This sandwich isn't for you. I have tried it on lavash, and will probably make one up for lunch tomorrow, but even with a sprinkling of caraway, it's a poor substitute. There are some recipes you just shouldn't Paleo-ized. This is one of them.
So here’s my breakdown of an American Classic...
Ingredients
8 slices
of rye bread
1 pound
corned beef, sliced
1 pound
pastrami, sliced
1
Tablespoon water
Russian
dressing, recipe below
Sauerkraut, my favorite is Hengstenberg, not too salty, not too sour
Swiss
cheese
Butter
Russian dressing:
1/3-cup mayonnaise
2 Tablespoons Ketchup
1 Tablespoon dill relish
Black pepper
Directions
Preheat
oven to 350 degrees F.
If you
buy your meats at the corner deli like I do, you will come home with a thick
stack of perfectly sliced meat. Mess that up immediately. Taking a slice at a
time, make a loose pile on a sheet of aluminum foil. Then sprinkle with water,
crimp the ends closed, and place in the oven to steam, about 10 minutes.
While its
cooking, arrange your bread on the rack alongside, baking until it has dried to
the consistency of toast, maybe 5 minutes. (Crispy bread is essential to this recipe. Do not skip this step.) Remove the slices and butter one
side of each, placing 4, butter side down, on a large griddle pan.
After removing
the corned beef and pastrami, carefully unwrap it. And layer over the browning
slices as follows…
Swiss
cheese
Meat
Sauerkraut
Dressing
Meat
Swiss Cheese
Cook
until the cheese has begun to melt and the bread is just beginning to brown, then
flip and repeat. Now, you've already seen from the above picture that my timing isn't the best--I have a large pan where I can fit four sandwiches at once, but its heat is anything but consistent--however, those darker bits were just as delicious. And delicious is what most cooks shoot for. Now, if you're baking a birthday cake, "pretty" is a good goal--that and good icing--but for every other dish, you've got to shoot for tasty and let the chips, and the singes, fall where they may.
But back to Reubens, when you're ready to slice, grab some toothpicks. This baby is staked so high with deliciousness, it's going to slide. Guaranteed.
I like mine with pickles, olives, chips and dark beer.
But back to Reubens, when you're ready to slice, grab some toothpicks. This baby is staked so high with deliciousness, it's going to slide. Guaranteed.
I like mine with pickles, olives, chips and dark beer.
I am salivating!
ReplyDeleteMH