If you know pretty well, then you know I’m a walking contradiction. Case in point, I don’t like hot sandwiches, but my favorite sandwich is a Reuben.
I can still remember the first one I ever had, it wasn’t very good as far as Reuben go, but it was still good. The best Reuben in the world is from a cafe in Tallahassee FL called Bagel Bagel — no it isn’t made on a bagel. There are a few franchises of the original now, but the ones I’ve tried don’t use the same ingredients. The Bagel Bagel on Pensacola Ave in Tallahassee uses a pumpernickel rye swirl bread, great corn beef, it’s a triple stack, and impossible to eat without making a mess — very important trait of a good sandwich.
Recently I finally got the idea that I could make my favorite sandwich at home and I have to say it’s much harder than I thought it would be. I haven’t found the best ingredients yet, but the ones I’m getting from Sweetbay are decent. But the real problem is how to prepare it. Might seem silly, but there are many ways to do it. Right now, I’m uses a skillet with some butter and cooking it on medium for about 2 and half minutes. This toasts the bread pretty good, but leaves the sauerkraut a little cold. Next try I’m going to cook it slower and longer in the hopes that I’ll be able to keep the bread nice and browned but also get all the insides nice and warm. I’ve also tried the oven and the toaster over, and while both turned out all right, it’s hard to get the bread right in an oven. If anyone out there is good in the kitchen, I’d love some pointers. I’ve done some searching online — that’s how I got this far — but I really need someone with first hand experience.