Wednesday, February 16, 2011

Grilled Reuben Sandwiches

Grilled Reuben sandwiches were on the menu for our luncheon meeting today. I was thrilled they were so well received, besides, as one of the guests said, who doesn't like anything grilled?

A grilled Reuben is super simple to assemble ... I slathered one side of authentic slices of rye bread with softened butter, the other side with Russian dressing, piled the slices (the Russian dressing side) with generous amounts of thinly sliced corned beef, a layer of sauerkraut and thin slices of Swiss cheese. I grilled them in batches over moderately high heat until they were chestnut brown and slightly charred. Everybody devoured them!

I served the sandwiches with a salad made of arugula leaves, shaved carrots and a smattering of toasted pine nuts, tossed the combination with my all-purpose, always-have-in-the-refrigerator vinaigrette dressing. Yummy was the popular word during the course of our working meeting!

Kerry’s All-Purpose Vinaigrette

An all-purpose dressing that is so delicious and can be prepared so quickly, you might ask yourself why you ever bought bottled vinaigrette!

Helpful to know: My All-Purpose Vinaigrette will keep for several days in the refrigerator. Allow to come to room temperature before serving; shake well just prior to using.

1 teaspoon salt

Several grindings fresh black pepper

1 teaspoon Dijon mustard

¼ cup apple cider vinegar

¾ cup extra virgin olive oil

In a 2-cup capacity jar with a tight fitting lid, combine salt, pepper, mustard and apple cider vinegar. Shake until ingredients are well blended and salt has dissolved. Add olive oil and shake again to combine ingredients. Store at room temperature until ready to serve; shake well just prior to using. Refrigerate any unused portion. Yield: About 1 cup.