Did you know there is now a 10th anniversary edition of this amazing book out in print now? I always give new brides a standard cookbook, such as a Better Homes and Gardens or Good Housekeeping book. I also give "The Silver Palate" cookbook since I think it is one of the best cookbooks ever written, and I include a quality piece of kitchen equipment.
Anyway, I wanted to post about the Classic Reuben Sandwich, which is Dave's 2nd favorite sandwich, next to PBJ's. PBJ's are his favorites because he can make them himself without cooking anything on those nights, when I make him eat leftovers. The Reuben is my favorite grilled sandwich, and I usually make them on a Sunday night during half-time. You can usually find them on almost any diner menu too. I find the secret is in the quality of the ingredients, and the number of flips you give the sandwich on the grill.
Mark Bittman gives a recipe for his version of the Reuben on page 268.
Here is mine:
Buttered Dark Rye Bread
Quality Swiss Cheese 2 or 3 slices per sandwich
Pastrami or Corned Beef
Russian or Thousand Island Dressing
Put 2 pieces of bread on the griddle, low heat. Cover them with Swiss cheese. Let it start to melt. Top with heated pastrami or corned beef, heated sauerkraut. Top it with the other piece of bread. Turn up the heat a bit. Watch carefully that it doesn't burn, about 1 more minute. Flip the whole thing one more time, give it another minute and serve with dressing on the side for dipping.