According to you. GO!
A Reuben with real rye bread and fresh sauerkraut.
But I really want to try the special sentient sandwich from adventure Time.
I love a good Reuben. With Russian dressing, rather than Thousand Island. I know the only real difference is a small amount of relish, but it makes the sandwich better.
A few minutes ago I made a Reuben with cooked frozen pizza slices as the bread. It was amazing. I swear I am not stoned, which my wife accused me of being.
I’m Finnish and I’m apprehensive towards your concept of “real rye bread”.
I remember seeing a lot of Reubens when watching House MD, and the rye bread was always so light coloured.
Mine’s the Vietnamese bánh mì. Cucumbers, cilantro, pickled carrots and daikon, jalapeños, mayo spread (similar to Kewpie), paté, and your choice of meat, on a Vietnamese baguette. I prefer traditional cold cuts, char siu (xa xiu), or meatballs (xiu mai). And I always pay for extra paté.👌🏼
Cuban sandwich.
Ooh. There’s a place in Seattle called Un Bien that makes a great Cuban sandwich. The original cook from Paseo (their Cuban style sandwich won 2014’s best sandwich in Seattle) left and opened Un Bien. I always make sure to stop by when I get the chance!
A nice M.L.T. A mutton, lettuce, and tomato sandwich when the mutton is nice and lean and the tomato is ripe.
A BLT dressed up with avocado. The quality of the vegetables is key. Doing it right requires fresh lettuce and tomatoes from the backyard garden. Nothing store-bought can compare.
Hell yeah, with lightly brined tomatoes… 🤤 Gotta let those maters soak up some salt before assembly time!
I just salt them on the sandwich. Tomatoes without salt are about half as good.
If you salt them and let them sit for a bit (like 10 min?) before assembling, it’ll amp up the flavor of the tomato slice & draw out some of the moisture; leaving you with a less soggy BLT.
I didn’t believe that nonsense until I tried it, now I slice & season tomatoes first. It’s kinda crazy.
Best I have ever had was this, but on cibatta with a spicy Cajun mayo type spread. From a local deli chain in Denver.
