HG is very fond of the Reuben sandwich. The best ever was served at the long closed Reuben’s Restaurant on Manhattan’s East 58th Street. It was classic. Corned beef, Swiss cheese, sauerkraut, Russian dressing on very good Jewish-style rye bread. Exteriors of the bread slices were buttered and the sandwich was grilled until the cheese melted and all the ingredients formed an amalgam of lusciousness. It was accompanied by French fries and pickles. Ballantine’s Ale was the beverage. The restaurant claimed it invented the sandwich but many dispute the accuracy of this. No matter. It was very yummy, whether or not they were the first to make it. Last night, faced with loads of left over white meat turkey, HG improvised a Turkey Reuben. Slathered the non-buttered bread sides with lots of Russian dressing. Then came two slices of Swiss cheese. Sauerkraut. Turkey. More sauerkraut. More Swiss cheese. These went into cast iron pans. Flattened with a spatula. Covered and sizzled. Though the bread was supermarket stuff, not a New York treasure, the sandwiches were mighty tasty. Went nicely with potato salad, left over cranberry sauce and lots of Bass Ale.
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