My mom doesn’t like rye bread, so consequently I grew up never eating it. Husband introduced me to this mystery grain by making reuben sandwiches. Now they’re somewhat of a regular in our house, when we remember that we like them (meal planning is such a pain). I bought all the ingredients last week: corned beef, rye bread, swiss cheese – even the sauerkraut, which I forgot to put on the sandwiches…someday I’ll remember to actually use all the ingredients for these simple meals. 

Still turned out great! It is hard to know when rye bread is toasted enough or if you've passed that and it's burned, kind of a surprise you find out when you bite into the sandwich. Luckily, we made them just right. 

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