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it was quite nommy, the second one was better.
jewish rye,
pastrami
sour craut
swiss cheese
thousand island
sautee pan.
put it together like a grilled cheese, it's easy!
this one, I added salt and pepper... the pepper was ok, but the salt was too salty cause the pastrami had plenty.
the second I nixed the seasonings, but added a slice of honey ham, that I happened to be nibbling. for the hell of it. the flavors blended well, hints of sweet honey ham peeking through. also, unlike most recipes, i sear the meat in the pan directly, before adding it to the bread.
jewish rye,
pastrami
sour craut
swiss cheese
thousand island
sautee pan.
put it together like a grilled cheese, it's easy!
this one, I added salt and pepper... the pepper was ok, but the salt was too salty cause the pastrami had plenty.
the second I nixed the seasonings, but added a slice of honey ham, that I happened to be nibbling. for the hell of it. the flavors blended well, hints of sweet honey ham peeking through. also, unlike most recipes, i sear the meat in the pan directly, before adding it to the bread.
Category Photography / All
Species Unspecified / Any
Size 1200 x 800px
File Size 175.5 kB
Hrm... Looks like it has a bit to much meat on it.
In the regular recipe I think it was supposed to be corned beef. But I tend to find that a bit to greasy and instead I use a bit of turkey... it turns out much leaner and definately a lot better tasting. Never tried it with pastrami before.
In the regular recipe I think it was supposed to be corned beef. But I tend to find that a bit to greasy and instead I use a bit of turkey... it turns out much leaner and definately a lot better tasting. Never tried it with pastrami before.
not a fan of corned beef, though all the recipes I found called for it, it's just how my dad always made it. I just grew up assuming that's what you used! it came out awesome, though. also...NOT TOO MUCH MEAT! HOW DARE YOU!? besides, I didn't even use a quarter of a pound! maybe...a fifth of a pound of meat. hell, I ate TWO sammiches.
I'm not a fan of corned beef either... It's why I tend to stay away from using it when recipes call for it.
Did you put swiss cheese on one side of the bread? or on both sides?
*chuckles* Normally i'm not one to say it's to much meat. But There comes a point with a rueben to where that delicate balance is thrown off... To where it's to much of one thing...
Did you put swiss cheese on one side of the bread? or on both sides?
*chuckles* Normally i'm not one to say it's to much meat. But There comes a point with a rueben to where that delicate balance is thrown off... To where it's to much of one thing...
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