I had never known that before I came to the US and I had my first one in Muenster/TX at the occasion of the Germanfest there, but I really like that: layered meat [preferable corned beef], Swiss cheese and sauerkraut, grilled between slices of Rye bread.
Tonight I had one here, and enjoyed it a lot. I went to one of the local eateries, Polak’s Sawsage [sic] Farm, and got the to “fix” – as the Texans say – me a Reuben sandwich there. Btw, being in Texas, it came between slices of Texas toast. And in addition to the sandwich I got pinto beans and coleslaw, and thus had a very yummy dinner. Oh, btw, this Reuben Sandwich wasn’t made with Corned Beef, but with Pastrami – and I liked that a lot. Washed the food down with two cans of “Tecate“.
- Book Review: Making Sauerkraut and Pickled Vegetables at Home by Klaus Kaufmann and Annelies Schöneck (blogcritics.org)
- The non-cook cooks (robinbythelake.wordpress.com)
- REVIEW: FAT DANS DELI IN BROAD RIPPLE @fatdansdeli (intelligentdesignsmedia.com)
- Alpenland’s unique recipe for success (pnwlocalnews.com)