Rita’s Recipe: Shane’s Reuben Sandwiches
We’ve talked about caraway before, but it’s such an under used spice that I wanted to revisit this ancient seed.
Some scholars believe it is an authentic herb mentioned in the Scriptures just like cumin.
Other scholars believe that the caraway (or karawya as the ancient Arabs called it) could mean cumin. Either way, this is an important and healthful spice or seed.
During Bible days, people used caraway in breads, cakes and soups. They also ate the leaves of the spice, just like the bitter herbs were eaten.
Shane’s Reuben sandwiches
My son, Shane, loves Reubens. This recipe does double duty. Delicious as a spread or as a filling for sandwiches.
Another bonus is that the mixture freezes well. Just a sprinkling of caraway seeds works well. Don’t overdo. If you don’t like the flavor of caraway, leave it out.
This recipe makes a lot and you can use it as a dip with chunks of rye bread or crackers. Feel free to divide the recipe in half if you want.
- 1 pound real deli corned beef, chopped or shredded
- 1 generous cup mayonnaise
- 2 cups each shredded cheddar and Swiss or Gruyere
- 1 pound sauerkraut, rinsed and drained very well – if you use Bavarian kraut, it will have caraway seeds in it
- Sprinkling of caraway seeds if using regular sauerkraut
- Thousand Island or Russian dressing and dill pickles for serving alongside
Mix the corned beef and mayonnaise together. Add the cheeses and mix well. Add sauerkraut and mix again. Sprinkle with caraway if using and mix.
Make these just like you do grilled cheese, buttering both sides of the bread well or melting butter in the skillet. Put a plate or weight on top of the sandwiches while grilling.
Spray a casserole dish and bake in preheated 350 degree oven, uncovered, until bubbly, about 30 minutes or so. Sometimes I’ll pour the Reuben mixture into a hollowed out rye bread round after it comes out of the oven.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
Click here to go to the home page and see all our current stories.
The Catholic Beat will cease publication on September 30, 2016. Thanks for reading!