Do you do the cured, or the vinegared?...Both are good!...
Didn't get to raise any tomatoes this year...
...Maybe next year!...
I like to drain the sauerkraut and add a little sugar, and caraway seeds to
make it into 'Bavarian Style' sauerkraut for use on the sandwiches!...
I'll do that a day or so ahead and keep it in a sealed container in the
fridge to allow the flavor to develop...
You'll get better flavor by including the caraway when curing the cabbage
into sauerkraut...
I like to use freshly cooked and chilled corned beef, which I slice very
thinly, to make the Reuben's...
The cheese of choice here is Provolone, rather than Swiss...
Here's a quick little sauce to use on the Reuben's:
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Coley's Quick Reuben Sandwich Sauce
.
1/4 cup Mayonnaise
1/4 cup Miracle Whip
1/4 cup Heinz Chili Sauce
1 tablespoon Dill Pickle Relish
1 tablespoon Sweet Pickle Relish
.
Mix all ingredients together and keep in
fridge until ready for use.
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Sometimes I'll add a bit of prepared horseradish to the sauce...
On occasion, I'll add some very thinly sliced onion to the sandwich too...
I like both of those flavors once in a while...although, it can be an
acquired taste...
If you try it I hope you'll like it!...
Until later...