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USA: the Reuben sandwich

USA: the Reuben sandwich


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We thought long and hard about what we’d pick for America as part of our Foodie World Cup. The choice was downright overwhelming, given the country’s size and diversity, but seeing as for the last two weeks I’ve been eating and drinking my way through New York City, I decided I’d pick something from a food culture I’ve loved in the city that never sleeps.

Although the monopoly of the fast-food industry in the US is no joke (seriously, the sizes of the fizzy drinks…), the most memorable experiences I’ve had out here have all been meals. New York knows how to do food. In the blinding sun of mid-June on the East Coast, I’ve enjoyed some of the finest ‘”bad-food-done-right” I’ve ever had the pleasure of devouring: proper mac n’ cheese; biscuits (oh, the biscuits) and gravy; tacos; one-dollar pizza slices; gargantuan burgers; mouth-watering ramen; plate-sized omelettes; warm-from-the-fryer doughnuts; teetering towers of fluffy pancakes; and, of course, a few hundred bottomless cups of filter coffee.

However, what I was excited for above all that – the main reason, in fact, that I chose New York for my first solo trip to the States – is the Jewish food culture that thrives here. With great import placed on red meat, fish, potato, rye and salt, it could never be called the healthiest food in the world, but it could be considered the most comforting. The American deli culture is something I’ve been looking forward to experiencing for as long as I can remember, and this desire was always going to lead me to the world-famous Katz’s Delicatessen – and to their pastrami.

As one of the most well-loved establishments in New York, Katz’s Deli was an integral part of the immigrant population of Manhattan’s Lower East Side in the early 20th century. Their corned beef and pastrami are considered the best in the city, and over its lifetime of 125 years almost every famous face you can imagine – as well as millions upon millions of tourists – have dined there. The quality remains unmatched so, unlike most New York tourist traps, city-dwellers continue to dine at Katz’s.

I’ve written before, in a piece about food and coffee pairings, about my love of the Reuben sandwich – the heavenly piling of hot pastrami, sauerkraut, Swiss cheese and Russian dressing into two slices of soft rye bread. Given that I’ve never found a great Reuben in the UK, I’ve only ever eaten imitations of the classic. You can understand my excitement, then, at finally sitting down at one of the most famous gastronomic institutions in New York – as well as the location of “that scene” in When Harry Met Sally.

The origins of the Reuben sandwich are (surprise, surprise) contested, but it is universally acknowledged as an American invention. There are also several variations, but no matter what details are changed, the Reuben is a hefty undertaking at the best of times. Katz’s version, however, is nothing short of a monster. Let’s go through the five ingredients:

The meat
The “basic” Reuben is made with corned beef, usually from brisket, but at Katz’s you can pay an extra dollar to have yours with pastrami. You may wrinkle your nose at the mere mention of corned beef, but it’s only in the UK that the name is doomed to inspire thoughts of canned beef between forlorn-looking slices of white bread. The “corning” refers to the preparation with large grains or “corns” of salt (not with corn kernels, as I bizarrely believed growing up). The end product is what I’m more likely to call hot salt beef – that delightfully moist fall-away meat. Pastrami is very similar to corned beef, but is rubbed with spices and smoked by Katz’s themselves in a long and near-inimitable process – well worth the extra dollar.

The sauerkraut
I’ve always considered myself to have a very open-minded attitude to food, but as a concept, I’ve never found the idea of shredded pickled cabbage all that appetising (even if it is, of course, absolutely delicious). In fact, I’ve spent my entire life somewhat surprised at how great it can be.

It doesn’t really matter the quality of sauerkraut you use for your own cooking (pro tip: stew with a cinnamon stick, bay leaves and peppercorns, drain and use as a base layer for a shepherd’s pie), as even the cheap jars from delicatessens are pretty damn good. However, great sauerkraut is always homemade, just like Katz’s. The bitterness of it makes sauerkraut an essential part of the classic Reuben.

The cheese
Swiss cheese is a big deal in New York – every deli counter offers it as a sandwich ingredient. It’s not a strong flavour, but it’s creamy and melts well over the hot beef, mixing perfectly with…

The dressing
Russian dressing is a funny thing. It’s essentially no more than a mix of tomato and mayonnaise – which is also a good base for a cheat’s Marie Rose sauce, by the by – but with the addition of finely-chopped onion and herbs, as well as a few different spices. It’s quite sweet on its own, but with the bitterness of the sauerkraut, mellowness of the cheese and strong saltiness of the beef, it’s perfect.

The bread
For many people, “rye” means heavy German pumpernickel – which, frankly, I don’t mind one bit – but in the US, rye is usually quite soft bread, made with both rye flour and traditional strong white bread flour. This gives is a glorious but subtle strength of flavour and texture in comparison to 100% wheat.

Secret weapons
There are two things I love about delicatessens in New York; one, there’s the coffee, and two, the fact that pickles are mandatory. Upon sitting down at Katz’s and looking over the magnificent menu, a huge plate of sliced homemade pickles was set down as an appetiser, which we hungrily munched while we ordered.

I will say again, too, that the combination of this kind of food with coffee is a joy unlike anything else. The Reuben-and-coffee combination topped my list of the best food-and-coffee matches, and I’m pleased to say that, after finally experiencing it in the land where the dish was born, it’s every bit as good as I have always hoped it would be.

Katz’s diner image by Rupert Ganzer.


14 of America's Most Essential Sandwich Recipes

Because sandwiches are the quintessential American food.

Take a look at the most popular sandwiches across the country. Each region is represent by the South, Northeast, Midwest, West, and the Pacific.

If you're unfamiliar with the Gerber, let us break it down for you: This open-faced ham and provolone cheese sandwich makes use of crusty French bread lathered with garlic butter. Finish this St. Louis masterpiece off by toasting it for a gooey, cheesy finish.

A southern picnic staple that gets its bite from Cheddar cheese and chipotle peppers, this version gets some extra twang with crispy fried green tomatoes layered between grilled bread.

Straight out of New Orleans, this Louisiana classic features fried shrimp drenched in a spicy rich remoulade sauce served on a buttered bun.

First served at Louisville's Brown Hotel, this broiled, open-faced sandwich is piled high with turkey, bacon, tomatoes and cheese sauce.

Anyone who has ever visited New Orlean's Central Grocery knows how delicious this mashup of deli meats and olive salad spread is&mdashattempt to recreate the magic at home with this recipe.

Local to Binghamton, New York, the chicken for this sandwich is marinated (here with lemon, olive oil, and herbs), grilled to perfection, and presented on soft Italian bread.

Another New York state original, this is not your standard roast beef sandwich. Rare, thin-cut beef gets a special kick from horseradish and the kummelweck roll, topped with salt and caraway seeds.

Whether you think the country's best lobster rolls hail from Maine or Connecticut, there's no denying these seafood sandwiches are delicious. This simple version features fresh Maine lobster, lemon, brown butter and New England-style rolls.

Pork tenderloin is pounded thin and coated in batter made extra crunchy with crushed Saltines and panko crumbs, then fried to make this tasty sandwich, which is especially popular in Indiana.

This hearty sandwich features a blend of slow-cooked, shredded beef, giardiniera and red peppers, topped with mozzarella cheese on Italian bread.

The jury is out as to whether this classic sandwich was invented in Omaha, Nebraska or New York City, but either way, you can get your corned beef fix with this Reuben recipe, drenched in Thousand Island dressing and loaded on top of rye bread.

Also known as a Western sandwich, this classic is made with freshly beaten eggs, diced ham, mushrooms, and bell peppers. Place the omelet between two buttered slices of bread and you've got yourself a tasty lunch (or breakfast!).

The best avocados in the U.S. come from California, so if you're going to have a West Coast sandwich, it better have at least a few slices of this creamy green fruit on it!

This sandwich, born in Los Angeles (two restaurants actually claim to have invented it), features sliced roast beef topped with cheese, served with a side of hot au jus dip.


America's Top 10 Favorite Sandwiches

What we now widely recognize as a sandwich is thought to have originated in England during the 18th century. Colonial Americans weren't too fond of imitating anything British, so it wasn't until well after the Revolutionary War that new settlers started using this term to describe bread and meat combinations. Our country's founding generations brought customs and cuisine to all corners of the United States, just as new immigrants continue to do today. American fare tastes different depending on the region you live in, and as it turns out, so do sandwiches. Here are 10 of America's most beloved sandwiches -- and a few of our variations on the classics.

10: English Muffin Breakfast Sandwich

Different regions of the country put their own unique spin on food. This classic breakfast sandwich is one favorite that knows no regional boundaries. Poached eggs, Canadian bacon, cheese and an English muffin are staple ingredients of this popular sandwich. You can adapt it by substituting ingredients. For example, swap out slices of Swiss for the typical cheddar, or use bacon strips instead of Canadian bacon. If your mornings are hurried and there's no time to heat this sandwich under a broiler, just use a toaster to brown the bread, prepare the slices with all ingredients, then warm in a microwave to melt the cheese.

9: Smoky Barbecued Beef Sandwiches

Don't pay too much attention to the name here. The Smoky Barbecued Beef Sandwich tastes like barbecue, but there's no grill involved. This recipe is inspired by cuisine in the South, where barbecue is a particularly beloved flavor. Enjoy the essence of barbecue without firing up the grill by baking meat in an oven instead. The beef takes on that familiar barbecue tang from a number of unusually paired ingredients that it cooks in: beer, brown sugar, adobo sauce, cloves, Worcestershire sauce and more. Slice the meat thinly to make it go farther. To prevent rolls from becoming soggy from the moist beef, toast them well before serving.

Here's a dynamite recipe for an Italian-style hot beef sandwich. But don't let the name fool you: The sandwich doesn't come from Italy, as you might guess. While the origins are debated, one thing is certain -- Italian hot beef sandwiches are supremely popular in the Chicago area where there's ample supply of imported Italian meats. By pulling the beef so it takes on a shredded consistency, you can stretch your supply quite easily in order to feed a lot of people at large-scale events. Plus, it's easy to prepare the beef in a slow cooker, where it cooks for about 10 hours, taking on delectable flavors like garlic, mustard seeds and dill pickles. Serve the beef on a toasted bun and garnish with your favorite fixings, such as tomatoes, onion and lettuce.

7: Ham and Cheese Stromboli

This Northeastern standard is thought to have originated in the Philadelphia area. Stromboli is a flavorful twist on a traditional sandwich. It's similar to a calzone -- a pizza crust folded in half and stuffed with meats, cheeses or vegetables. Stromboli is rolled into a log shape, and it's just as easy to make as it is tasty. Simply unroll a premade pizza crust and stuff it with ham, pepperoni and mozzarella cheese. Roll up the sides and pinch together, forming a middle seam before cooking. Feel free to experiment with your favorite spices and mustards to give your palate a little kick.

6: Classic Grilled Cheese Sandwich

Cooking doesn't get much easier than this. It only takes about 15 minutes to make, but effortless doesn't mean tasteless. Often found on kids' menus, the Classic Grilled Cheese Sandwich is adored by children and adults alike for its mild flavors and ooey-gooey goodness. It's usually made with American or cheddar cheese and white bread. For a healthier version of this comfort food, substitute butter with olive oil or margarine. Or you can skip it altogether just toast the bread in a skillet on a lower temperature so it doesn't burn. You may also want to use whole-grain or wheat bread rather than white.

5: Grilled Reubens with Coleslaw

Where the Reuben Sandwich comes from is up for debate. It is, however, one of America's most popular sandwiches, as it's served in restaurants from the Southwest to Northeast. Main ingredients include corned beef, Swiss cheese and sauerkraut served on rye bread with Russian dressing. Some recipes call for coleslaw instead of sauerkraut. If you prefer to make your own Russian dressing, you'll need mayonnaise, ketchup, minced onions or chives, horseradish, lemon juice, paprika and parsley or dill and salt and pepper. If you don't have an indoor grill, like the one used for this recipe, you can use a skillet over the stove to toast the bread and warm the sandwich through.

The great Philly cheese steak. You've probably seen it on menus outside of Pennsylvania, but you have to go to Philadelphia to eat the real thing. There's a reason this sandwich is imitated around the world. Rib eye beef that has been sautéed then thinly chopped gets heaped onto a long, crusty roll. Cheez Whiz, provolone or white American cheese is then layered on top. This recipe features other flavors, too, including onion, green pepper and red pepper flakes. The steak doesn't take long to cook since it's sliced so thin. Simply pile it onto a Kaiser bun or Hoagie roll, and add the ingredients for the next best thing to an authentic Philly cheese steak sandwich.

Chicken salad's creamy coolness and crisp celery crunch make it a classic American lunch staple. We have a recipe that offers a creative adaptation of a traditional chicken salad sandwich with its use of curry and a medley of other flavors. Featuring an array of unexpected ingredients -- including green apples, coconut, honey and lime -- this meal is sure to delight your taste buds. There are a number of easy ways you can modify it to meet your needs when it comes to diet or prep time. Using light mayonnaise or bagels or other breads instead of croissants are lower-calorie alternatives that don't affect the overall taste much. Consider doubling the amount of curry used if you prefer extra bite. To save time chopping, use boneless chicken rather than pieces on the bone.

Get some beef, tomatoes and buns, and you're ready to make America's favorite messy sandwich: sloppy joes! But if you enjoy a little more depth when it comes to flavor combinations, bring on some heat with Southwestern Sloppy Joes. Green chilies give this special sandwich a kick. If you're not ready for it, cook a milder version sans chili peppers. The meat mixture features chunks of onion, celery and tomatoes flavored with cumin, brown sugar and other ingredients. Use lean beef that's rich in iron, zinc and B vitamins for maximum nutritional value. Coming in at only 190 calories per serving, this recipe is relatively healthy, feeds a sizeable group and only takes 20 minutes to make, so go ahead invite guests! Serve on whole-wheat buns or your favorite alternative bread.

Made with French bread that's crusty on the outside and light and fluffy on the inside, the po' boy sandwich is a New Orleans icon. This special sandwich is always served on French bread however, what's featured on it can vary from roast beef, meatballs, sausage, crab, fried oysters, shrimp, fish or more. With this recipe for Burgundy Beef Po' Boys, red wine, balsamic vinegar and Worcestershire sauce infuse the meat with considerable oomph during the slow cooking process. When the beef is done cooking, remember to let it cool down long enough to make it easier to touch when shredding with a fork.


HOW TO MAKE AN AMAZING REUBEN SANDWICH ON THE BLACKSTONE GRIDDLE! EASY RECIPE!

Today we show how to make an amazing Reuben sandwich on the Blackstone griddle! This easy sandwich recipe is so amazing! We were blown away by all of the recommendations to make the reuben sandwich on the Blackstone griddle. Thank you for that although it was our first time making the Reuben sandwich, let alone doing so on the Blackstone griddle, we couldn’t believe the outcome!
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Russian Dressing Recipe.
(inspired by Makinze Gore @Delish) https://www.delish.com/cooking/recipe-ideas/a23872214/classic-reuben-sandwich-recipe/.
1/2 cup mayonnaise.
3 tbs. ketchup.
2 tbs horseradish.
2 tsp Worcestershire sauce.
1 tbs. sugar.
1/4 tsp paprika.
Salt and pepper (to taste).
1 medium dill pickle diced.
Wisk all ingredients together in a medium size bowl until consistency is that of a thick dressing! Add salt and pepper to taste..
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#BLACKSTONEGRIDDLE #REUBENSANDWICH #WALTWINS.
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Who Do You Believe?

Corned beef or pastrami? Thousand Island or Russian dressing? Pumpernickle or marbled rye bread? What type of cheese? Is there cheese? Is sauerkraut a necessity?

Questions, there are so many questions and happily, I have answers.

Meat: Hands down, you must use corned beef. Not pastrami, not roast beef, not sliced deli turkey. If you are vegetarian or vegan I will allow you to use a plant-based substitute.

Dressing: Always use Russian dressing. Thousand Island is nothing more than a combination of mayonnaise and catsup. Your perfect Reuben needs, no it demands more zing. Here&aposs how to make your own.

Dressing Ingredients

  • 5 tablespoons mayonnaise
  • 4 tablespoons sour cream
  • 2 tablespoons ketchup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dill pickle relish
  • 1 tablespoon finely minced shallots
  • 1 teaspoon grated horseradish (jarred is fine)
  • 1/2 teaspoon Worchestershire sauce
  • 1/4 teaspoon dry mustard
  • Kosher salt and freshly ground black pepper to taste

This recipe actually makes twice as much as you will need for four sandwiches.

Sauerkraut: A Reuben without sauerkraut is like an omelet without a filling in other words, it isn’t a Reuben, it’s just a corned beef sandwich (and a very sad one, I might add). I’m 50 percent German, so I’m quite opinionated about sauerkraut, too.

Please, I beg you, don&apost purchase canned sauerkraut. It&aposs not crisp it&aposs limp and flabby and much too acidic. If you have access to a local purveyor of small-batch kraut please take advantage of that gift. Many large grocery store chains have it in the refrigerator section with fresh eggs, cheese, and salsa. If that isn&apost possible, sauerkraut in a jar can be an almost acceptable substitute. If you must buy the stuff in a jar, rinse and drain it before using it.

Bread: Rye bread is a must. It’s sturdy, not wimpy. It has flavor. It toasts beautifully and doesn’t turn into a mushy mess with the juiciness of the meat, kraut, and dressing. Accept no substitutions.


Reuben Sandwich

Slices of delicious rye bread piled high with corned beef, cheese, and tangy sauerkraut, topped off with thousand island dressing and grilled to perfection! This Reuben sandwich recipe is simple to make and tastes amazing!

Get ready for a tasty grilled sandwich that can be ready in 10 minutes or less! Reuben sandwiches are a delicious lunch or simple weeknight dinner that the whole family will love! Loaded with corned beef, cheese and sauerkraut it&rsquos just full of amazing flavors.


True to Its Design, the Origin of the Reuben Sandwich Is Messy, Too

A good Reuben sandwich is a messy, mile-high affair made up of salty corned beef, tangy sauerkraut, melted Swiss cheese, and a glug of Russian dressing pressed between two slices of rye bread. Arguably one of the great culinary inventions of the twentieth century, it's an unlikely combination that's been a big hit for nearly 100 years. But who is the mysterious mastermind Reuben, well, behind the beloved Reuben sandwich's origin story anyway? Naturally, the answer is far from simple, as there is more than one person credited to bringing this sandwich to the masses.

New York Deli vs. Omaha Hotel

As a modern staple of New York Jewish delis, it seems natural that this is where the Reuben sandwich originated. Many claim that Arnold Reuben, proprietor of Reuben's Restaurant and Deli on E. 58th Street, invented it in 1914. As his daughter tells the story, an actress named Annette Seelos (known for her starring roles in Charlie Chaplin films) came into the restaurant late one night and was just famished. She asked Reuben to make her a huge sandwich, so he took ham, turkey, Swiss, coleslaw, and Russian dressing and served it on rye bread. It was a hit, and he called it the Reuben Special.

Observant readers will note, however, that there are some key differences between that sandwich and the Reuben that we know and love today.

Shutterstock

Which then brings us to Omaha, Nebraska, where others swear the Reuben sandwich was first concocted in the 1920s. It was there that Bernard Schimmel ran the kitchen at the Blackstone Hotel, which his father owned and where he would also enjoy a weekly poker game with friends. As this legend goes, one of the players—local grocery store owner Reuben Kulafofsky—requested a sandwich with corned beef and sauerkraut. Schimmel, who was a European-trained chef, put his own spin on it by draining the sauerkraut, mixing it with Thousand Island dressing, then layering it with Swiss and homemade corned beef on dark rye bread. His crowning addition, though, was to grill it.

The earliest reference to a Reuben sandwich on a restaurant menu appears to be from the Blackstone's main dining room in 1934, when the sandwich cost just 40 cents. This appears to settle the debate, at least to a certain extent.

A winning recipe

One thing is for sure: the Reuben sandwich gained national acclaim after winning the National Sandwich Idea Contest (yes, that was really a thing) in 1956 after it was entered by a chef at one of the other hotels owned by Schimmel's father. He'd added it to all the menus by then. The judges called it a "hearty man-sized sandwich" and declared it "the nation's top hotel and restaurant sandwich" out of 600 or so entries. From there, its popularity took off, and today, it's now available coast to coast—and certainly in Omaha, NE.


Recipe Summary

  • 3 tablespoons butter or margarine, softened
  • 8 slices dark rye or pumpernickel bread
  • 3 tablespoons bottled Thousand Island or Russian salad dressing
  • 6 ounces thinly sliced cooked corned beef, beef, pork, or ham
  • 4 slices Swiss cheese (3 ounces)
  • 1 cup sauerkraut, well drained

Spread butter on one side of each bread slice and salad dressing on the other. With the buttered side down, top four slices with meat, cheese, and sauerkraut. Top with remaining bread slices, dressing side down.

Preheat a large skillet over medium heat. Reduce heat to medium-low. Cook two of the sandwiches at a time over medium-low heat for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. Repeat with the remaining sandwiches.


Recipe Summary

  • Dressing:
  • ¼ cup canola mayonnaise
  • 1 tablespoon chili sauce
  • 2 teaspoons finely minced dill pickle
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon grated onion
  • Sandwiches:
  • 8 (3/4-ounce) slices rye bread
  • 3 ounces Swiss cheese, shaved (about 3/4 cup)
  • 4 ounces lower-sodium corned beef, thinly sliced
  • 1 cup organic sauerkraut, drained well

To prepare dressing, combine first 5 ingredients in a small bowl, stirring well.

To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over broil 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

Lighten Up A lower-sodium Reuben Thin slices of rye, low-sodium corned beef, and a prudent amount of well-drained sauerkraut all contribute to a healthier variation that saves you 200 calories, 15 grams of fat, and 600 milligrams of sodium.


Reuben Sandwich

  • Author: Raine
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 sandwiches 1 x

Description

Sometimes there is just nothing that satisfies like a Reuben sandwich. Today I bring you a recipe for Reuben Sandwiches with Homemade Thousand Island Dressing. I hope you enjoy them as much as I did!

Ingredients

  • 4 slices marbled rye bread
  • ⅔ lb sliced corned beef brisket
  • 4 slices Swiss cheese
  • ½ cup Sauerkraut
  • 2 tbsp butter

Instructions

  1. Start by buttering the rye bread on one side using half of a tablespoon of butter per slice.
  2. Lay the bread butter-side down onto a cutting board. Spread each slice with my Homemade Thousand Island Dressing.
  3. Now lay a slice of cheese on top of each piece of bread.
  4. Put ⅓ lb of corned beef on 2 of the slices bread with cheese.
  5. To this add ¼ cup each of Sauerkraut on top of the corned beef.
  6. Place the remaining 2 slices of bread and cheese on top butter side out.
  7. Heat a large skillet to medium heat and add both sandwiches.
  8. Brown lightly for 2-3 minutes per side until the cheese has melted and the sandwich is warmed through.
  9. Serve with additional thousand island dressing for dipping. Enjoy!

Keywords: Reuben sandwich, thousand island, Russian dressing, swiss cheese, corned beef, Sauerkraut

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About Savory and Thyme

I'm Raine, lover of all things sweet and savory here on Savory and Thyme.

Located in the North Bay of California, I spend most of my time cooking, baking, developing recipes and trying out the latest kitchen appliances & gadgets while publishing this website. In my free time, I enjoy taking my loyalist admirer and #1 food tester "Rosie The Super-Pup" to the dog park.

Savory and Thyme develops classic vintage recipes from the last century choosing the most savory, time-honored, and traditional recipes of the era. I then refresh them amidst today's current food trends with quality modern ingredients available in this century.


Shutterstock

If the thought of a grilled cheese sandwich makes your mouth water, you're in good company. According to the YouGov survey, grilled cheese tops the list of the most popular sandwiches in America. The ultimate comfort food, grilled cheese won the hearts of 79% of YouGov respondents. Whether you eat it alone or with a cup of soup, its simple delight is unmatched.

Whatever your favorite type of sandwich is, you can't go wrong with this classic meal. And if you're now ready to go home and make a grilled cheese, well, we can't blame you.



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