It’s all in the Bread

Saturday I was at the grocery store.  I passed by the cinnamon raisin bread.  It looked so good, I popped it in the cart.  Then passed the meat counter and ended up going back to get meat.  I was hungry for a Reuben Sandwich.   Ugh…no Corned Beef.  They did have Turkey Pastrami so I opted for that.  Then off to the bread aisle and got some Pumpernickel bread.

Once home and it was supper time and time to make sandwiches.  That’s when I remembered the AWESOME sandwich we had when we visited the Mississippi Valley Quilters and saw Bonnie Hunter.  There was a restaurant there that made Reuben Sandwiches only they used cinnamon raisin bread.  I was going to make mine like that!

So I started out…

My griddle was front and center for this job.  If you want to make these, you can easily make them with a frying pan.  Down went buttered bread.  Then meat and then Thousand Island dressing.

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Next up was the sauerkraut…We LOVE sauerkraut.  You certainly wouldn’t need as much as I put on.

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Next Swiss Cheese.  I ALWAYS put the sauce and the kraut in between the meat and cheese.  It keeps the sandwich from getting soggy.

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They are topped with another buttered slice of bread and then flipped.

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You can see mine was made with the cinnamon raisin bread and his with the pumpernickel.

So how was it?Delish!!  I was so busy eating and enjoying that I forgot to take a picture.  Oh my.

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I highly recommend giving the cinnamon raisin bread a try on a Reuben.  It’s so good.  It’s a sour and sweet taste mixed together….YUM!!!  I’ll be making mine like this from now on!!

Best yet, lunch was ready in about 8 minutes. PERFECT!!

 

4 thoughts on “It’s all in the Bread”

  1. Reuben’s are my favorite sandwich and California Reuben’s are my second favorite. Will definitely try this with the cinnamon raisin bread!

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