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"The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist."
Beet and rye bread panzanella with oranges and home made vegan feta.
Ingredients: beets, organic orange sections, red onion, rye bread, olive oil, vegan feta, fresh herbs, parsley, salad burnet, garnished with orange zest
Jekyll’s Sandwich: Istra capocollo, Calendar cheddar, cornichons, caramelised onions, rocket & relish on rye or white sourdough 10.00
Good salty cured pork neck with melted cheddar cheese on rye!
I prefered to eat the capocollo on its own to savour the mustiness from the pork neck.
The cheddar, cornichons, relish and caramelised onions were great though. A classic cheese sandwich.
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The chef and owner both seem to know everyones names! Great coffee, great food :)
Dr Jekyll
(03) 9525 5999
107 Grey St
St Kilda VIC 3182
Mon-Fri 7am-4ish
Sat+Sun 8am-4ish
www.drjekyll.com.au/ (Dr Jekyll Feb 2010 menua)
Review:
- Dr Jekyll, by Mary O'Brien, Epicure, The Age May 25, 2010
- Dr Jekyll - Espresso Melbourne, by Jerome on 29 May, 2010
- Dr Jekyll - That Jess Ho Monday, May 31, 2010, at 8:01 pm it’s not all bad.
- Dr Jekyll - Broadsheet Melbourne
- Dr Jekyll - Hidden Secrets Musings Saturday, January 16, 2010
- Dr Jekyll - Agenda Sunday, June 20, 2010
- At Dr Jekyll - St Kilda Today Friday, February 19, 2010
Dr Jekyll
Mon-Fri 7am-4ish
Sat+Sun 8am-4ish
Love you local
I remember the cold days in winter when my mother cooked pea soup, served with slices of smoked sausage and dark rye bread. And not this thin soup out of a tin, but very thick soup, made from split peas in a pressure cooker. I loved it, the smell, the taste, the structure.
And we still have this tradition. So today, at a temperature of -5 °C outside and still some snow on the ground, we had the original pea soup. Delicious! And some left for tomorrow!
ODC - Theme (10-02-2012): So nice to come home to
INGREDIENTS:
2 large red onions, cut in half and sliced
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon beef base
2 1/2 pounds beef round steak, trimmed of fat and cut into serving-size portions
1 tablespoon all-purpose flour
1 package (16 ounces) wide egg noodles
DIRECTIONS:
1. Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
2. Cover and cook on low heat setting 7 to 8 hours.
3. About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles.
Tight, moist, yet full of air. Could be a bit lighter = let it rise longer. Tastes great.
Could use some anise with the caraway seeds.
B-Day Reubens 3-17-2007
www.squidoo.com/reubensandwich
www.foodtimeline.org/foodsandwiches.html#reuben
en.wikipedia.org/wiki/Reuben_sandwich
whatscookingamerica.net/History/Sandwiches/ReubenSandwich...
My Grandmother always told me her sister (Fern Snider) invented this sandwich, she said was a waitress at the Blackstone Hotel.She told me of the sandwich contest also, which I always disbelieved until I read it for myself. My Gramma Loved Reuben Sandwiches which is weird because that was the only time she would eat sauerkraut.
Anytime she would see they had Reubens on the menu she would order one.. which was quite often here in Omaha. I still think of my Grandma when I make these.
Recipe;
Seek out the the best ingredients to get the best flavor!
Try to get a point cut brisket from a real butcher or deli rather than the vacuum sealed thing in the chain grocery stores. If you are unable to do this do use the vacuum sealed one throw away that little flavorless packet thing and season it yourself. I like to use a dry rub of lots of fresh ground pepper, then caraway seeds, kosher salt, Hungarian paprika (hot). Then brown it with a small amount of olive oil to get it started in a large cast iron skillet. Then add rosemary, thyme, and garlic, after it is completely browned care not to burn the herbs and garlic. Keep in mind it is well raw and nowhere near throughly cooked through (you can not cook a tough cut of meat like this on the stovetop) pre-browing it just brings out more flavor and fat to help it in the crock pot. I will coarse chop half of a cabbage and put that in the crock pot and turn it on low. Add your brisket with all the fat drippings to the crock pot and then it will slow cook 8-9 hours transforming it from a disgusting flabbity piece of gross undercooked meat hunk, into a delicious savory tender mouth watering addictive thing of marvelous beauty!
Bread: seek out local bakeries and try to find a quality bread.
Rule of thumb for bread: chain store=bad local bakery=awesome! What you will generally find in a chain grocery will not do your sandwich justice, look for something made at a local bakery (I spent my childhood tagging along with my grandfather who was a lifelong baker and would constantly visit other local bakeries just to make friends and seek out quality breads).
Upscale grocery stores will have a better bread choice if that is your only option.
Don't be afraid to experiment, German Pumpernickel, Jewish Rye, Light Rye, American Rye.
Make your own 1000 Island dressing which is easy it will taste better.
I make my own every time and it is always delicious because I make it to taste.
Cheese: I'm not too picky, usually any Emmental Swiss is good Try to find something not too sharp with too much cheese funk, Baby Swiss is ok, Look for Swiss that has smaller holes and is not aged so long.
Sauerkraut: find one you like, no need to be too picky here.
try to drain it as much a humanly possible so it does not waterlog your sandwich.
Cooking the Sandwich: Which is a very important step.
It should be delicious if all your ingredients are good. If your cooking for more than 2/3 people then use two large cast iron pans, I like extra virgin olive oil instead of butter or a mix of the two. Very important you must preheat! but too hot=burned sandwich. Now preheat the pans, you should be able to feel slightly uncomfortable heat if you place your hand 3 inches above them. Add enough olive oil to coat the pan (if your oil is smoking your pan is too hot). The cast iron holds heat well but still try not to over crowd the pan maybe 2 sandwiches per pan if it is large.
Last thing when you make your sandwitches do not try to make them heaping huge piles like fred flintstone style, a sensible balance of ingredients is important. If you add too much to them they will fall apart and not heat up as well in the center. Large is good but keep in mind if it is super huge it will tend to fall apart and not fit in your mouth hole.
Rye bread with wholemeal flour and chia seeds - find the recipe here:
garden2table.dk/rye-bread-with-wholemeal-flour-and-chia-s...