Tried My First Reuben Sandwich
6 years ago
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6 years agolast modified: 6 years ago
6 years agoRelated Discussions
First 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 MoreHelp with a sandwich idea
Comments (15)Cold grilled vegetables (bell pepper, onion, eggplant, squash, carrot--being sure that the carrot and eggplant are cooked all the way through) with soft white goat cheese spread on the bread is a favorite of mine. That would also do well in a roll up or wrap. You could do a version of tortilla pinwheels vegetarian as well with some kind of soft cheese and thinly sliced vegetables. I don't like tofu in sandwiches, but if you do want to go vegan, you could do tempeh or seitan. Really good nut cheeses are expensive...but really good. They're mostly fat, so should be paired with more nutritious foods. Most other vegetarian sandwiches I've made or had are either variations of egg or cheese sandwiches, or are lighter and more like proper tea sandwiches, such as cucumber or watercress with butter. The exception is bean spread. You can make other bean purees besides hummus. Pintos with sweet red bell peppers and seasonings is excellent, and good with a dry fresh cheese like cotija or feta and some crunchy veg....See MoreReuben Pinwheels
Comments (7)LindaC, they're much like the cheese gougeres that AnnT makes. Here's the recipe, they're easier than they seem, although the ingredient list is long: Rye Puffs 1 cup water 1/2 cup butter, cubed 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 large eggs Caraway seeds CORNED BEEF FILLING: 2 packages (8 ounces each) cream cheese, softened 4 ounces finely chopped corned beef 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown or horseradish mustard 1/8 teaspoon garlic powder 10 small pimiento-stuffed olives, chopped Directions Preheat oven to 400°. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. If I want more of a "Reuben" flavor, I use Thousand Island Dressing in place of the mayo/sour cream portion, leave out the mustard and olives and add in about a cup of chopped sauerkraut and a cup of shredded swiss cheese. Annie...See More
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