Archive for March 17th, 2011

In honor of St. Patrick’s Day, I thought I’d share my secret for Reuben Sandwiches without the rye bread.  Long before we were a gluten free household, I decided to see if I could come up with a substitute for rye bread because it tore up the inside of my mouth.  Since I had a bottle of caraway seeds – the little seeds that give rye bread its distinct flavor –  I tried sprinkling them on the sauerkraut in a Reuben sandwich made with whole wheat bread instead.  It worked!  So here’s how I make my mom’s Reuben Sandwich recipe (which doesn’t use Russian dressing like some people use, but feel free to modify it according to your tastes).

A firm, multigrain bread works best because you don’t want the bread to get soggy from the sauerkraut.  Luckily, most GF breads are pretty dense, so your favorite bread should work.

  1. Butter one side of each slice of bread.
  2. Place one slice buttered-side-down on a warm griddle or frying pan, and top with thin slices of corned beef.
  3. Remove sauerkraut with a fork and press against the side of the jar to drain excess liquid before layering on top of meat.
  4. Sprinkle with a generous amount of caraway seeds (which you can probably find in a bulk spice section for pennies).
  5. Top with a slice of Swiss cheese and remaining piece of bread.
  6. When the bottom slice of bread is lightly browned, flip and cook on the other side until the bread is browned and cheese is melted.

Happy St. Patrick’s Day!

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