jch79
**Do Not Feed The Vegan**,
I was hoping you'd get my back, foxtrot! :wave: :rock:
Fried Bologna, anyone?
We call that Ghetto Steak. MMMMMMMM mmmmm Good!
I'll pass on the Newfie steak sandwich
Good suggestions!!!
Haven't had the pleasure to try alot of them, but I enjoyed eating french bread stuffed with Chorizo, Creme fraiche, black pepper, and quite a few drops off Habanero Tabasco
Took one of these big beasts with me up into the 3 valleys each day last week snowboarding, and it was GoooD!!!
My old standard:
smoked turkey
tomato
Swiss cheese
two slices of smoked bacon
mayonnaise
on toasted wheat
Now share your favorite sandwich!
Sorry for making anyone hungry!:nana:
My favorite is the Classic Reuben:
- 1) Get wafer thin sliced, lean, quality corned beef with minimal gristle streaks (if necessary remove any tough streaks with knife)
- 2) Jarlsberg Swiss, thinly sliced
- 3) Sauer Kraut (Boar's Head or anther quality brand)
- 4) Best quality real Jewish rye bread with seeds (I use Levi's brand)
- 5) Wishbone Thousand Island dressing.
Empty kraut into sieve or collander and let drain. If you want a weaker flavor, you can rinse it under cold water. After draining, you must then dump onto about 4 paper towels, fold up sides and then squeeze even more moisture out into sink. You want it pretty well dried out.
Butter one side of two slices of rye bread, placing first butter side down into skillet (best to use non-stick). Layer bread with 1 to 1.5 slices of swiss (depending on thickness), then thin corned beef, then a good covering of kraut.
Now you could have mixed the dried out kraut beforehand with however much 1,000 island dressing you want, but I normally drizzle the amount I like over the kraut.
Add another 1 to 1.5 slices of the swiss and top bread slice, butter side up.
Turn on medium heat and cover. Wait for around 5 mins, check that bottom has browned but not blackened. Keep cooking until you have a nice browned layer, then carefully and quickly flip over. (It takes practice so you don't spill out the sandwich contents when flipping). Cook on other side, but let lid partially off so trapped moisture doesn't make it soggy.
Cut in half and serve with a kosher dill & potato chips.
They keys to make a superb Reubin are the quality of the lean, thinly sliced, gristle free corned beef, Jarlsberg Swiss (I've tried at least 15 differenet swiss cheeses), Wishbone brand of Thousand Island (again, I've tried many others), and really drying out the kraut or you end up with soggy wet bread. If you skimped on the Thousand Island, you can put some extra on your plate for dipping.
This is actually very easy to make, and it is superb
My old standard:
smoked turkey
tomato
Swiss cheese
two slices of smoked bacon
mayonnaise
on toasted wheat
Now share your favorite sandwich!
Sorry for making anyone hungry!:nana: