We haven’t featured one of these in a while – found a packet of pastrami tucked away in the freezer so I put together reubens. We like the thousand island as a dip.
The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too. Maybe a trip to town next week to swap them both out for full. I hate to go during the weekend because crowds. Those delicious Vidalias are in season – I love a thick slice on my burgers.
This is what I had in mind for the leftover corned beef from that corned beef and cabbage dinner. I put the bread with the meat and cheese in the press to melt the cheese and toast the rye, adding the ‘kraut and dressing at the table.
Pork tenderloins, pounded thin, make for fine sammiches. I floured this one, dipped it in egg, and then into bread crumbs. Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn. They will cook pretty quickly being all thin like that. I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you. I had no lettuce or there would be some on there, shredded just so.