| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Russian |
|
1 |
Servings |
INGREDIENTS
| 2 |
sl |
Rye bread |
|
|
Melted butter |
| 4 |
sl |
Swiss cheese (about 1/8 inch thick) |
| 4 |
oz |
Corned beef sliced thinly |
| 1/2 |
c |
Sauerkraut |
| 1/4 |
c |
Russian dressing |
INSTRUCTIONS
FOR ONE SANDWICH
Here's how we made them in my last few restaurants. This is the classic
version I learned in the 60's in New York. It's been adapted a lot since.
Brush one side of the bread with butter and put butter side down on a
medium hot griddle (or skillet). Lay the cheese slices on both pieces of
bread and cook for about 4 minutes until starting to brown. Drain and put
the kraut on the griddle to heat. Put the meat on the griddle to heat,
turning after about 10 seconds; let heat for another 30 seconds and put
evenly on the bread. Trickle Russian dressing on the meat. Put the kraut on
one slice of bread and cover with the other. Remove from griddle, cut in
half and enjoy.
It's the rare restaurant that uses Russian dressing nowadays but the
difference is real. Most people use Thousand Island and it's good, but
lacks the tangy richness of the Russian dressing. Your call.
Posted to EAT-L Digest 22 Aug 96
From: Bob Pastorio <pastorio@RICA.NET>
Date: Fri, 23 Aug 1996 02:01:05 -0700
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