Post by mach12 on Sept 18, 2020 17:01:55 GMT -5
We had a jar of sauerkraut that didn't seal so I decided to make Rueben sandwiches and man is the griddle the answer. I didn't take any pictures the other evening (the day before yesterday) because I was kind of scrambling between projects so took a few today when I made them again with the leftover corned beef and sauerkraut. I ran out of Swiss cheese so used a different cheese on one of them and it was good too. The Idle Hour has the procedures for doing the Corned Beef in the Thermowell and I made a Thousand Island dressing recipe that was really good. I lit the broiler burner and then buttered one side of the bread, turned the flame down about half way and then put the bread on the griddle (buttered side down) and then put the cheese on two of the slices. When the cheese softened I turned off the burner and then spread the dressing on the bare slice, put some sauerkraut on the dressing side, put slices of Corned Beef on the sauerkraut, flipped the slice with the cheese onto the beef, and it was done.
As soon as I move the sandwiches to plates I take a folded piece of paper towel and rub down the griddle to spread the bit of butter left behind around, then a final wipe when it cools, and the griddle is perfect for the next use. Better than anything else I've found.
This is right after I put on the cheese and turned off the broiler burner.
This next one is with the dressing and the sauerkraut on
And this last one is after I added the corned beef and moved the sandwiches to plates. The bread is nicely toasted but not overdone or dried out and the griddle is wiped down and ready to go. I normally add more beef but still have a bit of palsy from my surgery and keeping the sandwiches thinner is helpful.
If you want to try the dressing, here's the recipe
Thousand Island Dressing
6 SERVINGS
Ingredients
1/2 cup mayonnaise
2 TBS ketchup
1 TBS white vinegar
1 tsp sugar
2 tsp sweet pickle relish
1 tsp white onion, minced
1/8 tsp salt
1/8 tsp black pepper
Instructions
1. Add all ingredients to bowl and stir to combine.
2. Place dressing in covered container and refrigerate at least 2 hours before serving.
Dressing will last in the refrigerator for about 2-3 weeks.
As soon as I move the sandwiches to plates I take a folded piece of paper towel and rub down the griddle to spread the bit of butter left behind around, then a final wipe when it cools, and the griddle is perfect for the next use. Better than anything else I've found.
This is right after I put on the cheese and turned off the broiler burner.
This next one is with the dressing and the sauerkraut on
And this last one is after I added the corned beef and moved the sandwiches to plates. The bread is nicely toasted but not overdone or dried out and the griddle is wiped down and ready to go. I normally add more beef but still have a bit of palsy from my surgery and keeping the sandwiches thinner is helpful.
If you want to try the dressing, here's the recipe
Thousand Island Dressing
6 SERVINGS
Ingredients
1/2 cup mayonnaise
2 TBS ketchup
1 TBS white vinegar
1 tsp sugar
2 tsp sweet pickle relish
1 tsp white onion, minced
1/8 tsp salt
1/8 tsp black pepper
Instructions
1. Add all ingredients to bowl and stir to combine.
2. Place dressing in covered container and refrigerate at least 2 hours before serving.
Dressing will last in the refrigerator for about 2-3 weeks.