Lunch Meat Day ---- Reuben Sandwich Recipe

Whether you call them lunch meats, deli meats, sandwich meats or cold cuts they are all perfect for making that hand held meal. Some of them may be thick, sometimes they are tacked tall as the tower of pisa, others are simply made with crackers and cheese. No matter how you like them the truth is that most of us have our favorite way to enjoy cold cuts in either a sandwich or with crackers of our choice. 

Many enjoy cold cuts of turkey and ham and yet others enjoy deli delights like salami and prosciutto. Some even like cold cuts that take a more acquired taste like head cheese and braunschweiger. The best thing is that there is a cold cut for most everyone. However, it seems that vegetarians will not be pleased as I have never seen a non - meat cold cut. 

The taste of cold cuts are suited to taste by adding spices as well as in the manner of curing and aging. Years of experience as well as talent goes into the perfect cold cuts to make a delicious mouth watering loaf. 

In America bologna is one of the most popular cold cuts. Other top favorites include chicken, roast beef, pastrami and pepperoni. Let's not forget about Corned Beef. This being March many may be enjoying corned beef and for those that have never tried corned beef may I offer a recipe

1 tablespoon butter, room temperature

2 slices rye, lightly toasted

1/2 cup Swiss, shredded, room temperature

2 tablespoons sauerkraut, squeezed and drained, coarsely chopped

1 tablespoon russian dressing (see below) 

2 ounces cooked corned beef, sliced or shredded, warm

Heat a non-stick pan over medium heat. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the sauerkraut, half of the russian dressing, the corned beef, the remaining russian dressing, sauerkraut, cheese and finally the other slice of bread. Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

recipe resource here

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