Mav's Reuben

 Recipe inspired by subscriber, Aiden!


Ingredients:

  • Rye bread, two slices
  • Corned beef (prepackaged or homemade) - approx. three ounces
  • Swiss cheese, two slices
  • Sauerkraut (pickled cabbage) - any jarred brand you like! - approx. three tablespoons
  • Butter or olive oil
  • Thousand Island Dressing : bottled or mixed together. (Equal parts mayo, ketchup, and relish)

“Breaking out the cast iron, because I don’t want to mess this sandwich up.”

If you have one, great!  If not, a non-stick pan will do just fine.

 

1. Toast two slices of rye bread in a hot cast iron skillet, with olive oil or butter.  
2. Pile slices of corned beef and sauerkraut onto one slice of bread, and add slices of swiss cheese! (Trick to melt the cheese?  Add a lid!)
3. Toast it golden brown. (Less than I did)  
4. Spoon dressing into the sandwich once cooked.  
5. “Cut it diagonally - it just feels better.”  

 

“My dad was a Reuben guy - that sandwich is so good.  Reubens are weird, they have everything on them is kind of sour - everything together, it all compliments itself.  I’m telling you, if you like a Reuben sandwich, you’ll probably like a sauerkraut and sausage pizza.  It’s a solid 8 and a half!” - Mav

29 comments

  • Vegan Chick’n Enchiladas

    Ingredients:
    1 red onion
    1 greennjalapeno pepper
    1 red onion
    1/2 cup Salsa
    1/2 cup cream cheese (I used Earth Island)
    8 oz vegan chick’n meat (Tofurky lightly seasoned or canned mock duck diced)
    Tex-Mex shredded vegan cheese
    2 cloves of crushed garlic
    1/4 tsp cumin
    Fajita seasoning packet
    Red enchilada sauce
    8 tortillas

    Serve with:
    Vegan Sour cream
    Guacamole
    Mexican rice (Uncle Ben’s Mexican Rice pouch)

    Directions: Preheat oven to 350F
    1. Dice the peppers & onion and saute in a little olive oil until slightly translucent.
    2. Add the chick’n and cook a few minutes longer.
    3. Add cream cheeze and mix in.
    4. Add fajita seasoning and cumin.
    5. Add salsa and cook for a few minutes longer to let some of the moisture evaporate.
    6. Take off the heat and stir in 1/2 cup shredded cheeze.
    7. Divide mixture between 8 tortillas and roll up leaving sides open.
    8. Place in a rectangular casserole dish.
    9. Drizzle enchilada sauce over top.
    10. sprinkle more cheeze on top.
    11. Cover with foil and bake for 15 minutes.
    12. Remove foil and return to oven for another 15 minutes or until cheeze is melted and edges of the enchiladas are crisp.

    Sue Worth
  • . Açorda de camarão

    Ingredients:

    400 g prawns or medium shrimp, with shell
    500g of water
    20 g coriander, fresh, plus q.s. for guarantor
    40 g olive oil
    1 1/2 teaspoon of salt
    1 pinch of pepper
    2 egg yolks
    400 g hard bread.

    . PREPARATION STAGE
    1 . Start by making the shrimp fumet. Place the shrimp shells and heads in the mixing bowl, along with the water and boil.

    2 – Strain the broth. Discard the shells and reserve.

    3 – Place in a container with the bread and water with the fumet, involving well and Reserve.

    4 – In the pan, place the chopped garlic, olive oil and coriander. Then sauté 3min

    5 – Add the shrimp and sauté 3 min Remove the shrimp

    6 – Pour the soaked bread into the broth, and cook for another 5 minutes, always stirring.

    7 – Add the yolks and shrimp and mix for 10sec/. Serve immediately sprinkled with chopped coriander.

    Comida portuguesa … Bom apetite .

    Miguel jorge
  • I wanna see a recipe you grown up with haven’t seen something from you sent like that

    Jacek
  • Koshari, not sure if that is how you spell it. But it is elbow pasta chickpeas( not mashed). Crunions, lentils, your favorite hot sauce if you want. Koshari is an Egyptian steward food that may work on the go.

    Juliana
  • chicken mix with lemon let it set then frie it and mix in honey

    jay

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