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So my son was in Glacier NP doing a service project and some hiking all last week. Got home last night. He really wanted something good, and at his request- a homemade Reuben. So I think I actually improved on my earlier sandwich design..
Fresh loaf of rye- baked for about 15 minutes to crisp up. Homemade Russian dressing (found an excellent recipe on line), Kuhn's sauerkraut, my homemade and smoked pastrami. Instead of baking the assembled sammy in the toaster oven, I brushed the bread with butter and pan heated them with an iron skillet on top to weigh them down. WOW!! New dimension to this sammy! Gotta a new way I'm gonna do it from now on. My son was blown away. Homemade dressing made a huge difference.
Finished products-
I could only eat half of mine. My son Hoovered down the whole dang thing. Man to be 16 again, lol.
Back in the 80s we had a local deli/pizza place that created the "Turkeroni" hoagie which was, you guessed it, turkey and pepperoni on a hoagie roll with lettuce, tomato, onion, and mayo. I think bacon was an option.
Flavors work really good together. I still enjoy one (make it myself) now and then...
I forgot another favorite but you find it in "Cuban" bakeries in FL which back in my day was the "deli".
Paper thin Sirloin or NY strip. Season with salt/pepper. On fiery hot griddle with a touch of olive oil, sear steaks on both sides and remove from heat and squeeze a lime over it. Take Cuban bread, cut in half, lay sizzling steak on it, pile on onions and shoestrings potato sticks close up. Butter the outside of both sides and place in panini grill. Press and cook till golden. Serve with another lime wedge. I always ordered a mamey milkshake alongside.
I don't like pastrami or corned beef, so I get the Rachel sandwiches...but has to be fresh roasted turkey...no deli slices, etc. Ick.
BLT's, with summer tomatoes and a healthy smear of Hellman's.
Chicago beef sandwich, with hot giardianara (sp). SOOOO good.
Anything melty, gooey, and able to dip...I am all over it!
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