I keep thinking that we don't eat enough sandwiches. This is partly because when I want a sandwich, I want something other than a couple pieces of meat thrown between two slices of bread.
Ho-hum, nothing special, kinda boring.
Spanish Grilled Sandwich and photo from BHG
Now that's a sandwich! Interesting ingredients, fresh, crusty bread, something to make it really rock!
For some reason, it just doesn't occur to me to make sandwiches for dinner. Maybe because I think of sandwiches as something quick and easy for dinner, not something that can take time to create. But in order to make the kinds of sandwiches that I really love, it's going to require a little more than simple assembly, so I have to start thinking bigger.
The other day I was watching Food TV and caught this episode with Rachael Ray cooking up a kielbasa version of the popular Reuben sandwich. The typical Reuben ingredients are corned beef, sauerkraut, swiss cheese, and Russian dressing on rye bread.
While I love the idea of the Reuben, I'm not a fan of sauerkraut, so I prefer the Rachael (which typically uses pastrami and coleslaw in place of corned beef and sauerkraut). But Rachael wasn't cooking up a Rachael, she was cooking up a Reuben. Since I prefer the Rachael, I decided to take her idea and cook up a kielbasa Rachael.
So, I got some prepared coleslaw (which I drained first to avoid soggy bread) and some swiss cheese. I couldn't find Russian dressing at the store, so I took a guess that Thousand Island dressing would make an acceptable substitute. Why don't they sell Russian dressing I wonder?
Griddler I'm longing for (thanks to the very bad influence of the folks over at the CLBB), and have the means of making paninis, I will get the killer crusty loaf of bread. Even without a crusty loaf of marbled rye, the sandwiches were quite good. Definitely not your boring old turkey and cheese sandwich.
Now, on to Ginger...........
I recently spotted a recipe for ginger cookies over on the CLBB that sounded unusual and yummy - Chewy Chocolate Gingerbread Cookies. They went to the top of my to try list when I visited Culinary in the
As a puny 2 dozen cookies just doesn't cut it in this house, and since we have company coming again this weekend, I doubled the recipe. The only problem this presented is that once the dough is rolled into balls, it needs to be chilled. Since I doubled the recipe, I didn't want 4 cookie sheets in the fridge, so I chilled them on some wax paper, all on one cookie sheet until I was ready to bake them. One surprise for me - these cookies don't use any eggs! I was very surprised and had to check the recipe several times before I convinced myself it wasn't a typo.
The dough balls are chillin'.
I will reserve final judgement until tomorrow - cookies almost always taste better the next day - but for now I'm not sure. They are definitely good, I'm just not sure if I love them enough to make them again. There are so many cookies that I truly love and I'm not sure these are crave-worthy. But they are good - and certainly a nice change from the kind of cookies I usually make. Although I may never crave these cookies, I would make them for a party or a cookie exchange for a nice change of pace.
Tags: Rachael Ray, sandwich, kielbasa, cookies, recipe