A Blog of Geek Eccentricities
peanut butter and jelly
I go the route of a beautiful pastrami reuben, or a fine meatball sub...good constructs in my book
Pastrami instead of standard corned beef? Why?And do you prefer rye or pumpernickel on your reuben?
I, too, will go with the Reuben. Marble rye, and plenty of sauerkraut.
I've never had one with marbled rye. I'm happy if there are just no carraway seeds in the rye.There should be plenty of sauerkraut, and it should be thoroughly drained first. The beef should be moist, the dressing light, and the swiss heavily layered and quite melted.The best reuben I ever had was at a little Greek deli in Birmingham that made reubens on pumpernickel the size of footballs.
Meet and cheese. Bread is optional.
Nothing like the perfect Reuben. There is a deli here in town that makes the best that I've ever had - the meat will simply melt in your mouth. I'm getting hungry just thinking about it.
OK- here goes. I call it the Fat Elvis.Take two nice, sturdy pieces of hearty white bread- something homemade or from a bakery, not something out of a bag. Now layer each slice with a heavy coat of peanut butter. Now slice a banana really thin and put one layer of banana on each piece. Then take three slices of bacon and put them between the slices of bread. Then dip the sammich in a tempura batter and deep fry it.Dust with powdered sugar and serve with you choice of:maple syrupchocolate saucestrawberry jamhoneywhipped creamclarified butterEnjoy.And keep your cardiologist on speed-dial.
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