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In Reply to: Re: Looking for ideas for OTHER category posted by Ray Basso on April 23, 2013 at 00:22:00:
Yeah - Reubens - happens to be one of those things that my whole extended family (ages 14 to 84) loves to devour when I cook them up.
Sauerkraut - not sure which sauerkraut to recommend, but I place the sauerkraut into a colander, dip the colander into a pot of cold water to 'float off' some (most?) of the bitter/sharp sauerkraut juice, then hand squeeze most of the remaining juice out of the sauerkraut. I then mix into the sauerkraut whatever dressing (100 Island or Russian or whatever you want) into the sauerkraut.
Pumpernickel (of course, although marbled rye also works well)
Cheese - I grate the cheese rather than putting it on in slices - you can sprinkle it 'where needed', but more importantly, I sprinkle some of the grated cheese on the griddle and lay my buttered bread over that - when the cheese caramelizes (??) it turns a little bit crunchy/yummy as it leaves an almost cheezit like taste on the outer bread surface.
And then to prevent the bread from 'sweating' on the serving plate, I put a piece of paper towel between the bread and the plate.
(given that use of a paper towel in a turn in box might be considered 'marking', you might have to do something like floating the sandwich portions on a bed of stiff but porous parsley so that the moisture has a chance of migrating (breathing) away from the bread.)
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