Sandwiches Newsletter


March 22 2014 Sandwiches Newsletter

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Flavored Mayo Recipes for Sandwiches

Greetings from the Land of OZ!

Luscious and rich, mayonnaise adds moisture and class to many sandwiches. Take a step beyond plain mayo; walk on the wild side! These flavored mayonnaise recipes will start you down the path to sandwich adventure.

Do you have extra corned beef that you don't know what to do with? Try this! I confess, that it's just an idea that I've had for awhile, since reading about megawiches. I haven't tried it, but if you are game, let me know how it turns out.

Cut the top third off a bread bowl sized boule. Use sourdough, pumpernickel or rye. Pull bread out of the lower part, but leave about an inch on the walls and bottom. (Use the bread pieces for a little snackie with spinach dip while you are making this rascal.)

Now, layer some corned beef on the bottom. Cover it with your favorite drained sauerkraut. Don't like sauerkraut? Saute a little shaved cabbage until it is tender. Spread the veggie around on top of the corned beef. Now cover it with Swiss cheese. Layer on more corned beef and cheese. Put the lid on and wrap the whole thing in foil.

Place the foil-covered Reuben Special on a cookie sheet with about 5-10 pounds of weight squishing it down. I think that this is a good use of cast iron skillets. After 15 minutes or so, pop the whole thing into a 350 degree oven. (I think that I would put the cookie sheet and sandwich in first, then add the weights back. I can just see myself juggling cast iron.) Heat it until all of the cheese melts. I'd give it about 30-45 minutes. Remove the cast iron and pull the cookie sheet out of the oven.

Unwrap the Reuben Special, cut it into wedges, and serve it with Thousand Island dressing to dip the sandwich. What do you think? Sound good? Let me know how it comes out!

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Until we meet again,

Connie Mistler Davidson, Sandwiches Editor

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