Coast Cooking

Coast Cooking: I love sandwiches, especially a good, thick Reuben

By JULIAN BRUNT

Special to the Sun Herald

A Reuben sandwich should be stuffed with corned beef and sauerkraut.
A Reuben sandwich should be stuffed with corned beef and sauerkraut.

I hope you don’t think I revisit this topic too often on this blog, but it is a culinary subject near and dear to my heart.

The American sandwich is one of our greatest contributions to today's food culture, and that culture stretches around the world.

Most likely this idea started with a loaf of French bread with something simple stuffed inside. Perhaps it was roast beef and a bit of gravy. Wow, how exciting was the first bite of that dream come true?

We celebrate the po-boy in the Deep South, and po-boys are as lovely as can be, but the Reuben has got to be one of the best sandwiches ever invented.

Two slices of rye bread, stuffed with corned beef, Swiss cheese, sauerkraut and topped with thousand island or Russian dressing (And the adjective used in the proceeding sentence is important: stuffed!). No Reuben worth its salt is anything less than stuffed, two to three inches at least.

There are a few places on the Coast that make this lovely sandwich, but my favorite it the one made by Chef Paul Monti at In and Out in Biloxi.

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