I love a good sandwich…fresh, delicious ingredients tucked between slices of good bread…and the possible combinations are endless. When I prepare Thanksgiving dinner this year my thoughts will be on the fat turkey sandwich that I will enjoy the next day when all the dishes are done, china and silver put away, and I can put my feet up and relax. I wised up last St. Patrick’s Day and bought an extra corned beef at Costco that went into the freezer for another day. I cooked it last week with a head of cabbage and assembled this delectable sandwich with the leftovers.
Slices of home cooked corn beef can’t be beat but good deli meat is delicious too. I used hand made caraway rye from the farmers’ market and a thick slice of Tillamook White Cheddar Cheese. I usually put sauerkraut on a Reuben sandwich and love it, but this time I quickly sauteed some finely shredded fresh cabbage with a little vinegar and spices and the crunch added a very appetizing texture and freshness.
Lightly spread the bread with mayo and saute over medium heat until nicely browned and the cheese has melted. Pickles and potato chips are mandatory sides. A cold beer is optional but highly recommended.
I just arrived in Redmond, Oregon, for my annual fall vacation at Eagle Crest Resort. I love this place because it is casual and rustic and at the same time very comfortable. Oregon is known for its gorgeous coastline and rugged mountains and we also have a wonderful high dessert area here in the center of the state. Night temperatures are close to freezing and daytime temps get up into the 70’s so guests can swim and sunbathe around the pools during the day and put on their ski parkas when the sun goes down. A family of deer usually stroll by in the late afternoon on their way someplace and will come right up to look at us.