Here is a reubenroll, some carrots with spicy peanut dip, a kiwi, and two little coffee-flavored hard candies for dessert.
Have We ever told you that Our favorite sandwich is a reuben? Well, it is. We love a pungently savory flavor. We also love pickled things. To that end, the mighty reuben. No lie--it was the reuben that was Our last holdout for being a vegetarian. For a while, We even held it out as our one exclusionary principle--no land animals but in the reuben! But We did not make this compromise, instead choosing occasional fish as Our holdout.
But during the Omnivore Reboot, We decided that we would bake these rolls for a picnic. They contain some basic reuben flavoring: corned beef, swiss cheese, Russian dressing. Because We were baking these to take them to the 4th of July in the park, We did not add sauerkraut, as We did not know the taste preferences of the others in the party. Turns out, they love sauerkraut. We should have included it! Next time. These rolls were
crazy delicious. We scarfed down three of them in one day.
This principle, by the way, can be applied to any sandwich, as long as it isn't overly wet or dependent on raw veggies: wet will escape and raw will wilt. Take your favorite bread recipe and divide it in eight parts. Roll each ball to about 1/4" thickness. Lay out your sandwich components on the sheet of dough, roll it up, pinch the roll closed, and let rise. Brush with egg, slash, and bake at the usual temperature for about 30 minutes. Seriously, you won't regret this.
