The Romanian Reuben
|Ham, Sauerkraut, and Swiss on Homemade Sourdough|
That's sort of what I was thinking one night last week when Mr. B said that he'd be quite happy with a sandwich for dinner. Truthfully, I was hankering for a big, stinky Reuben when I opened the refrigerator door and found myself eye-to-eye with the last of the New Year's ham. And then dawned on me--there was a turkey Reuben, so why not a Reuben made with ham?
I decided to call it a Romanian Reuben because it had all the fixings that would have made my grandfather proud: my own sourdough bread from my own 'aged' sourdough starter, my homemade sauerkraut, shaved ham, several thick slices of stinky Swiss cheese, and two equally thick smears of horseradish and spicy brown mustard.
The verdict: after several more guest appearances over the next few days, the sandwich was deemed a favorite by Mr. B. While I encourage you to make your own bread and ferment your own kraut, you could just as easily pick up the ingredients at your local grocer and have this grilled up in time for lunch.
The Romanian Reuben
2 thick slices of sourdough bread
sliced Swiss cheese (we used one by Maytag--a gift from Mr. B's folks)
sauerkraut (look for one imported from Germany for the best flavor)
thinly slivered raw onion
spicy brown mustard
1. Spread one slice of bread with horseradish and the other with mustard.
2. Pile the ham on top of the mustard, then add a few slices of Swiss cheese, a heaping spoon of sauerkraut, and the slivered onions.
3. Top with more sliced Swiss and then the slice of bread with the horseradish.
4. Press down on the sandwich to 'squish' the ingredients together.
5. Heat a skillet.
6. Butter the outsides of the bread and grill until the sandwich is toasted, golden brown, then transfer to a baking sheet and cook in a 350 degree oven until the cheese is melted and oozing.
7. Serve immediately with a cold beer and plenty of spicy jalapeno potato chips.