It’s snowing again. For all of you lucky people in softer, warmer climates…never mind…I’ll just sit here in the snow and eat.
Speaking of A Rachel Sandwich, my research tells me that the Reuben sandwich, which I have enjoyed many a time in my life, is the daddy of the Rachel. Technically this is not a kosher sandwich when served with Swiss cheese. It’s a sandwich with a varying and disputed history. (Go figure. It’s a sandwich.)
The Reuben is a grilled sandwich of corned beef, Swiss cheese, with sauerkraut and Russian dressing on rye bread. There are variations, the Rachel, made with turkey, is one of them. I just made one. Remember me craving sauerkraut? (Nope. Didn’t make the sauerkraut, but found it in a two-pound bag in the grocery store in a resealable bag! Genius, these packaging guys.)
“To make a Reuben Sandwich, you spread both pieces of rye bread with the Russian dressing. On one piece of bread, you then put a layer of sauerkraut, then a slice of corned beef, then a slice of Swiss cheese, then cover this filling with the second piece of bread, dressing side down. You then butter both outsides of the sandwich, then toast it on a griddle or in a frying pan until golden brown.” Retrieved from “Practically Edible The Web’s Biggest Food Encyclopaedia” (No, the word Encyclopaedia is not spelled wrong. I suspect this site to be British English. Fascinating.) http://www.practicallyedible.com/edible.nsf/pages/reubensandwich
Retrieved from Practically Edible, December 20, 2010
For a Rachel I use turkey. Some people make it with coleslaw instead of sauerkraut. In either sandwich, it should not be a wet sandwich. That’s “a sign of a lazy cook”. Oh, and I have had one of these sloppy sandwiches, in a word, Yuk! Traditionally Russian dressing is used, but lacking that use Thousand Island dressing.
Here’s a recipe from Real Restaurant Recipes online: http://www.real-restaurant-recipes.com/reuben-sandwich.html Retrieved December 20, 2010.
Recipe # 2
Traditional Reuben Sandwich Famous Restaurant Sandwich Recipe Preparation time: 10 minutes if ingredients are ready and at hand. Makes one sandwich.
2 slices of Rye bread
2 tablespoons Thousand Island dressing (or to taste)
Corned beef (5-6 ounces, thin sliced)
1/3 cup Sauerkraut
Swiss cheese (2 slices of quality cheese)
Butter at room temperature
Spread 2 slices of rye bread lightly with Thousand Island dressing
Top one slice with a slice of Swiss cheese
Put a layer of sauerkraut over the cheese, then top with sliced corned beef and then a slice of Swiss cheese
Top with the second slice of rye bread, dressing side down
Butter the rye bread on the outside with soft butter and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted
Remove from skillet, cut sandwich in half and serve
Notes: Don’t forget the pickles!
Photo from Alpine Lace: Retrieved December 20, 2010
Recipe # 3 for a Rachel is at: