That New York trip just keeps on giving. Today with some of the pastrami from Katz's deli I made James a quick toasted reuben, pan fried in a bit of oil and butter. I layered slices of rosemary bread with butter (James doesn't like Russian dressing), mustard, pastrami, sauerkraut, and nutty, fragrant, delicious Scharfe Maxx (kind of like an extra sharp Gruyere)-- a delicious cheese from Switzerland I "discovered" at Murray Cheese in NY and brought home for James.
Friday, August 13, 2010
Pastrami Reuben
That New York trip just keeps on giving. Today with some of the pastrami from Katz's deli I made James a quick toasted reuben, pan fried in a bit of oil and butter. I layered slices of rosemary bread with butter (James doesn't like Russian dressing), mustard, pastrami, sauerkraut, and nutty, fragrant, delicious Scharfe Maxx (kind of like an extra sharp Gruyere)-- a delicious cheese from Switzerland I "discovered" at Murray Cheese in NY and brought home for James.
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