Tried My First Reuben Sandwich
6 years ago
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6 years agolast modified: 6 years ago
6 years agoRelated Discussions
Favorite Sandwiches?
Comments (59)An oyster po-boy made with really good French bread, oysters fried just right, warm bread slathered in butter. I prefer butter to having it 'dressed' with Lettuce, Tomato & Mayo--although if someone were to give me one of those, I'm sure I could choke it down. Roast beef po-boy, again on crusty warm French bread. Both of those are from my younger days, but recently I've enjoyed a local Mexican dive's tortas--good meats on good bread with some avocado as well. And when fresh tomatoes hit the market, tomato/mayo/black pepper on wonder-type white bread. (That's the only sandwich I would use that 'baloon' white bread for, except maybe for a grilled cheese sandwich made for someone recovering from illness.)...See MoreSummer Reuben
Comments (10)Sorry should have printed out the recipe too not just a link. Turkey Reubens Ingredients For the cole slaw 1/2 cup peanut oil 1 tablespoon sugar 1 cup rice vinegar 1/2 teaspoon ground Szechwan peppercorns 1 teaspoon red pepper flakes 1 small head Napa cabbage, 1/8-inch ribbons 1 large carrot, peeled and shredded 1 cup sliced scallions Salt and black pepper, to taste For the sandwiches 4 slices rye bread 4 slices Swiss cheese 4 slices turkey breast Butter or olive oil, to cook the sandwiches Directions Preheat a large griddle or 2 large non-stick saute pans on low heat. In a small saucepan heat the peanut oil until very hot. In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar. In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper. To Assemble: lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich. Butter or brush with olive oil the top part of the sandwich. Add some butter or olive oil to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes. Or, of course, you could use a panini-press. Slice on the bias and serve hot....See MoreFirst my first Challah
Comments (26)I do not think I am growing tomatoes this year, but I will look for Sun Gold at the nursery. I used to buy Donna tomatoes years ago, and they were by far the sweetest and best I've had, but I have not seen them since I left Venice. I think you may be right that Challah is better for FT than Brioche - I really do not need all that extra butter, and the Challah is very good for soaking up the batter. The FT had the exact texture that I was going for. I've made FT with Challah that I bought at the store, and it was not nearly as good as this. I used honey in the Challah because I have honey from Texas from clover flowers that I really like. I think it is clover honey - it might be wildflower. I cut the bread exactly one hour after it was out of the oven. Since it had been photographed, there was no need to wait! I had always thought that the braid would be difficult to make, as I could not figure it out from looking at a loaf, but it turns out to be reasonably easy, after watching a couple of videos. Most of my cooking I have learned from TV or videos - I find that more inspiring that a written recipe, although photos can help me get over that....See MoreMy first tomato sandwich
Comments (18)I really don't even like tomatoes too much, except for cherries and salad ones. I only eat them raw. When I lived in the country, I grew a lot of tomatoes, mostly for my mother to can and freeze and for both of us to make green tomato pickles and chow chow every year. I don't can anymore, or do pickles, so I only need one good beefsteak for sandwiches and a smaller one for eating out of hand. Really don't even need the smaller one if I have cherries. I don't like tomato sauce except in spaghetti sauce and usually don't even like tomatoes in my veggie soups. Just not a fan of cooked tomatoes. May be trauma from my grammar school years where they gave up whole canned tomatoes in little paper cups for lunch ECK! I'm someone who doesn't experiment much with veggies. I mostly grow "old faithfuls" that have done well for me in the past. Unfortunately, my two favorite varieties from SC don't seem to like it much down here, so I'm experimenting. I think Cherokee Purple will be my beefsteak from now on. Early Girl is good for eating out of hand (I love just eating tomatoes whole), but it doesn't seem to bear well for me. Maybe I'm doing something wrong. I'll try the bush Early Girl in the fall and see what happens. So now I'm choosing cherries and salad tomatoes. I am still partial to Super Sweet 100, but didn't get those seeds this year, so now I have Everglades and Black Cherry and will do Yellow Pear in the fall. I call cherry tomatoes "garden candy." Silvia, when I was searching for something on tomatoes here on GW, I found a post where you said you were growing 45 varieties of tomatoes. I can't even imagine that. I've never grown more than 4, and that was when I had acreage to grow them on....See More
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