Reubenesque
Tender, pink, corned beef, rather than pastrami - like a lady's cheek. Soft, creamy Taleggio cheese rather than Swiss - like soft, rounded limbs. Crackly wheatberry bread - can't think of a sexy descriptor for that. No nasty sauerkraut.
Sizzle slowly in a buttered pan (rather than buttering the bread - that's too rich) until the cheese runs out and the bread browns and crisps (the low heat is important - otherwise the butter burns before the cheese melts).
Wait two minutes after plating before taking your first bite, or you'll scorch your tongue.
A masterpiece of a lunch.
posted by Zoomie at
5:46 AM
6 Comments:
MMMMMMMM good! I sub in coleslaw for the sauerkraut. I think that is a Rachel sandwich but there are some many good variations. Also a big fan of the Ruebenesque :)
Greg, I love the idea of cole slaw instead! I'll try to remember that for the next time.
I like the coleslaw idea too.
Really pretty, Zoomie! Nice, tight shot.
I like corned beef and pastrami. A little smoke changes the married name of corned beef. I would prefer swiss and that is only my and your preference.
Sauerkraut is a different animal. I never liked it till I had some fresh from the farmers market. Fresh cabbage with a tart salty singe with carrots and spice.
I think your sandwich sound yummy and maybe even cole slaw would work. "A masterpiece of a lunc".
I'll have mine with the sauerkraut but hold the cheese please :)
We're undergoing a bit of a Reuben fad here in Australia, and for this I am glad.
Cookiecrumb, thanks. My camera has such amazing range for a little point-and-shoot.
Chilebrown, my preference would have been for Swiss, too, but there was none in the house. Needs must, and it worked!
Ms Mouse, no cheese? Mind-blowing omission. I may have to try that. ;-)
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