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2010-01-21 digital edition

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2010-01-21 / Community News

From the Chef’s Corner

Reuben Sandwich
by Chef Deedle

This sandwich satisfies cravings for hearty, casual lunches. If you haven’t already eaten one, this is a “must” for you to try.

Rye Bread: Start with a firm foundation such as a dark rye, marble, or pumpernickel that is chewy, dense, and can stand up to all the makings.

Thousand Island Dressing: Add a sassy kick with this dressing made with chili sauce, pickle relish, and a bit of horseradish.

Swiss Cheese: When melted, distinctive and nutty Swiss adds flavor and helps hold this stacked sandwich together.

Corned Beef: Thinly slice and pile on the meat. Although not traditional, mesquite grilled turkey is a tasty addition or substitution.

Sauerkraut: The piece de resistance – providing a tangy veggie crunch. Be sure to drain it well before adding to the sandwich.

Stack it high: For each sandwich, layer 3 to 5 oz. meat, 1 oz cheese, ¼ cup Sauerkraut, and 1 Tablespoon dressing. Spread butter lightly on bread. Cook in skillet or grill pan over mediumlow heat for 5 to 6 minutes, or until bread is toasted and cheese melts, turning once. My wife’s favorite!

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