I credit the sandwich as my gateway food into a general curiosity for cooking. The combination of ingredients are almost as endless as the ways you can eat them, and to kick off the ‘month of lunch’ I can’t think of anything more appropriate.
My love of the Reuben began on a chance stop at the rodeo in Bend, Oregon. With a broken knee and in sub-zero temperatures it was the ultimate comfort food, and has become a go to for cold weather meals. This variation shares components with the ‘Rachel’ sandwich (substituting corned beef for pastrami). While some purists will debate the nomenclature the general combination of sweet and sour is hard to beat.
