Michael O'Connor wrote:
> LT wrote:
> > > I am interested in what top chefs would create if you really restricted
> > > them
> > > to something as basic as a sandwich. Just how creative could they be. If
> > > you were a Michelin star chef, what would you create?
> >
> >
> > My fav (well one of them anyway) is the classic Reuben, so that's what I'd
> > go for, using the best ingredeances I could find, and pilling them on extra
> > high. The first one I ever had was about 25 years ago at a business lunch
> > in downtown Chicago. Can't remember the name of the restaurant, but it was
> > classic Chicago, with dark wood, linen table cloths et al, but the sandwich,
> > that remember! Must have weighed about 1/2 lb, and was so big, had to knife
> > and fork it.
> >
>
> You can't beat a good Reuben.
>
> I was in NYC over the summer and got to eat at the Carnegie Deli. I
> had to go with the open faced Reuben Sandwich, even though it was a 20
> dollar sandwich. I was expecing to be disappointed based on the cost,
> but they brought out a sandwich with at least a pound of corned beef on
> it. I was eating with a group of people and all our sandwiches had at
> least a pound of meat on them. One guy was a vegetarian and got a
> cheese sandwich and I swear it had a pound of cheese on his sandwich.
> Needless to say it was the only time I couldn't finish a Reuben; I ate
> about half of the sandwich. It was good but not the best I ever had;
> the best Reuben I ever had was at Zotis Restaurant in Downtown
> Pittsburgh in the late 70's.

They alwasy laught at me down at the Jewish Mother when I have them
create a vegetarian reuben for me. It starts with their "deluxe"
grilled cheese (swiss of course) on rye with tomatoes and sprouts. Then
I have them add coleslaw and thousand island dressing. It works for me!
As a veg, I definitely miss the number of options there are for
sandwiches, so I've grown to be quite creative.

Another favorite - we're doing tuna melts for dinner this week. Swiss
cheese, sauteed onions, tuna salad, green chile strips on marble rye,
open faced. (Yes, I'm a pesco-veg. Shut up about it already.)