Reuben Sandwich

This is the first in an occasional feature on food - in particular food I like.  Hope you enjoy - reading and maybe trying the recipes.

So, continuing the sandwich theme here is a recipe for a Reuben sandwich - a classic from New York.

Modern day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery.  Or, under the misguided belief that more is better, they are overstuffed.  The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite it you get a harmonious and succulent mouthful; and to grill the sandwich slowly, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy (thats as in gooey not as in the machine gun).

Makes one sandwich

2 slices rye bread or pumpernickel

2 teaspoons butter, at room temperature

2 tablespoons Reubens Russian Dressing (see below)

1 quarter cup well drained, fresh-style sauerkraut

2 ounces thinly sliced Gruyere cheese

1 quarter pound thinly sliced american style corned beef

Butter each slice of bread evenly to the edges on one side.
Place one slice, buttered side down, in a small cold skillet - build the sandwich in the skillet you'll grill it in
Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread.  Then put on the sauerkraut, spreading it evenly.
Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
Spread another 1 tablespoon of Russian dressing on the dry side of the second slice of bread and place it, dressing side down, butter side up, over the corned beef.
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula.  Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Now weight the sandwich down by placing a plate over the sandwich, then add on a weight, such as can of tomatoes.  Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
Serve immediately - yummy yummy.

Reubens Russian Dressing

Makes about half a cup.

half a cup of mayonnaise
1 tablespoon chili sauce or ketchup
1 teaspoon finely grated onion
half a teaspoon of horseradish
quarter teaspoon of Worcestershire sauce
1 tablespoon finely chopped parsley
Caviar (optional)

Combine all the ingredients in a small bowl and mix well.

NOTE - 1 CUP = 8 OUNCES

British Sandwich Week

Tomorrow is the end of British Sandwich Week.  Now I know that you can buy sandwiches, make sandwiches or get Jayne to make sandwiches all year round.  So very soon we will be having a delicious bacon sandwich for Saturday brunch.

So come on sandwich lovers indulge yourselves.

For those anoraks amongst you here is a link to Wikipedia  Sandwich history        

Just be careful not to get crumbs in your keyboard or dribble brown sauce on your screen.

Enjoy.

Note:  apologies to all my vegetarian readers.

It's 'Be Nice To Nettles Week'http://www.nettles.org.uk/nettles/events.asp

So come on you people of Midsomer give him a break and stop the murders for a few days.