Monday, March 17, 2014

A quiet St. Patty's Day in

Every year on St. Patty's day I like to eat corned beef with cabbage and potatoes. This year I already had this meal for a Jewish holiday called Purim. (Which, by the way Meg, was delicious!) So this year I decided that I would do a variation on the classic corned beef dinner and have a Reuben and fries all the same ingredients in a slightly different configuration. 

Well going forward I quickly realized that I didn't have the time money for corned beef. So I took a different route and came up with a new recipe.

The Fresh and Fast Non-Reuben

2-3 slices of Pastrami
1 slice Provolone cheese
Fresh Pickles (see recipe below)
Matchstick Carrots
Homemade thousand island dressing

Fry the pastrami in a skillet on med heat. After the meat is hot place the cheese on top. Then assemble the other ingredient on the sandwich to your liking.

This delicious sandwich I am calling the Non-Reuben because it has a lot of the same qualities and flavor of a Reuben using only one of the same ingredients.
I hope you enjoy!

Fresh Pickles:
1 cup white vinegar
1/4 cup apple cider vinegar
1 Bay Leaf
2 cloves of cracked garlic
1-2 Persian Cucumbers (thinly sliced)

Combine and refrigerate for 20 minutes to 24 hours.


Holly McBride said...

I've never made pickles without salt before. This sounds tasty, will have to try it soon! This sounds much tastier than the usual Reuben - I'm not a sauerkraut fan, but the carrots are a great idea!

Kristen Arnold said...

I'm not a big fan of carrots either. I was nervous about the pickles because I didn't have dill but with the pastrami and the homemade dressing I was surprised that it was salty enough.