Thursday, February 5, 2009


A Reuben sandwich is usually corned beef on rye, with trimmings. We don't have any corned beef, but there's that beautifully slow cooked pork from Tuesday, so I shredded it up and piled it onto dark brown bread, and then topped it with the leftover kraut. Melting some spiky white cheddar is going to be the crowning touch. If these look good now, you should have seen how big they were when they got folded in half.
These sandwiches might be more closely related to the other kind of Rubens -- you know, that guy who's the basis of the term 'Rubenesque' -- a term I might have to apply to myself if I eat too many of these!

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