In January 2007, I made my first loaf of sweet and sour caraway rye bread. The main reason? So we could have Reuben sandwiches...
Even though a real Reuben sandwich is made with corned beef, we fried some good smokey ham made by one of the Polish butchers in our neighbourhood. Okay, so our sandwiches were quasi-Reuben sandwich. Rest assured; whatever they are called, they were fabulous.
Slice bread. Fry some ham in butter in a non-stick pan.
Slather the bread with Thousand Island dressing (mayonnaise, pickle relish and ketchup) and cover one side generously with thinly sliced Swiss cheese. Add a good shot of sauerkraut (also available from one of the Polish delis).
Add ham. Close the sandwich.
Melt a bit more butter in the pan that was used to fry the ham. Carefully place sandwiches in pan.
Cover the pan and cook til golden on one side. Remove from pan and set aside as you add a little more butter to the pan.
Place gently in the pan and cook til golden on the other side. Admire the beauty but don't forget to cover the pan til the sandwiches are done.
Cut in half and serve immediately. (If you just arrived at this page, scroll up for more photos)