We’ve taken a few days off to celebrate our anniversary. We had a wonderful trip to Shipshewana, Indiana where we saw a fantastic stage play, ate at several wonderful restaurants, and shopped till we dropped…well, I did anyway. Keith found a display of Amish rocking chairs that he felt a great need to try out while I did the shopping. Everywhere we went was a peaceful drive through the country; and with the windows rolled down we could almost always hear the rhythmic sound of horses hooves as the local Amish farmers went about their daily chores. I’d forgotten what a relaxing sound that is. At one point we needed to stop while some Amish farmers drove their cattle across the road. We don’t actually live in the city, but we have never had to stop for cattle at home. It was such a wonderful trip, but as always, I’m glad to be home again! This week’s recipe is actually a highlight of the day before our trip to Shipshewana. We went to Shapiro’s Delicatessen in Indianapolis for lunch on the day of our anniversary, then headed north the following day. I used to go to Shapiro’s with my mother when I was a very young girl….and in case you didn’t know, that was a very long time ago. The cool thing is that Shapiro’s dining room still looks exactly like I remember it when I went there with Mom. It’s like stepping back in time. As we were leaving, I asked the manager if it were possible that the dining room still looked the same…and she said yes, and it was that way on purpose. Such a great memory! The very best thing on the Shapiro’s menu is their Ruben Sandwich. It’s so big that Hubby and I got one and split it…and still felt like we had a filling lunch. Today’s recipe is my version of a Ruben.. I don’t know how it stacks up against Shapiro’s, but every time I make one, I’m walking through downtown Indianapolis with my mom again in my mind.
Classic Ruben Sandwich
2 teaspoons butter
2 slices rye bread
2 tablespoons Thousand Island dressing
2 tablespoons sauerkraut drained
1 slice Swiss cheese
2 ounces deli corned beef
1. Butter each slice of bread and put into a skillet buttered side down.
2. Spread 1 tablespoon of dressing on each slice of bread.
3. Put the cheese on one slice of bread and corned beef on the other.
4. Spread the well-drained sauerkraut on the slice of bread with the cheese.
5. Put the two halves of the sandwich together and place the skillet over
medium-low heat and grill until the bread is as toasted as you like it.
6. Use a spatula to flip the sandwich over and grill the other side.
7. Slice in half and serve immediately.
Suzie