Last night I got a little creative with dinner. I had some German dark wheat bread...that's what the package said...it's pumpernickle, basically. I got some turkey pastrami from the deli as well as some Lorraine swiss. So I have to make a Reuben, right? Only I don't really like Thousand Island dressing...so I used spicy mustard intead. The "creative" part was, I also didn't feel like sauerkraut.I remembered Aunt Nellies sweet & sour cabbage. It's milder than sauerkraut, and prettier, and really really cheap.
I put my pastrami on one slice of bread, my swiss on the other, stuck them under the broiler for a few minutes, added the cabbabge and voila! A yummy modified Reuben! I'll call it a Runy Reuben, because Aunt Nellie's is red, and with the pink pastrami and dark brown pumpernickle the colors of tha sammich were lovely. It was quite healthy too.
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