As the days grow shorter, my cooking leans toward comfort. Be forewarned, I like my comfort food with a bit of flair and plenty of warm cheese. Vegetable and bean soups come into their own with a garnish of grated hard cheese. Even hot dogs taste better stuffed with cheese wrapped in bacon and grilled. A grilled-cheese sandwich -- made with hearty bread and sweet butter -- always satisfies.
Our friends in the United Kingdom served up their meatless Reuben sandwiches after a day of hilly biking in the countryside. Like a grilled-cheese sandwich stuffed with fresh sauerkraut, it's perfect on a cool day. Use a super-dense whole-grain bread or a hearty rye for a crusty, toothsome treat.
Serve hot cheesy sandwiches with sides that counter the richness, such as sharp pickles and/or "crisps," aka potato chips. Then consider yourself comforted.
Meatless Reuben
8 ounces fresh sauerkraut, preferably refrigerated, not canned
3 tablespoons softened butter, divided use
4 slices hearty rye bread
4 slices Swiss cheese
3 tablespoons Thousand Island dressing
Nonstick cooking spray for high heat
Dill pickles
Place sauerkraut in a strainer and rinse under cool water for a few minutes. Drain well; pat with paper towels to remove excess moisture.
Spread about 2 teaspoons butter on each of 2 slices of bread. Top each buttered slice with half of the drained sauerkraut. Top each with half of the cheese. Spread the dressing evenly on the other two slices of the bread. Place on top of the cheese to make a sandwich.
Heat a griddle or skillet over medium heat until hot. Coat the griddle with nonstick spray, and then add the remaining butter. As soon as it melts, add the sandwiches. Reduce heat, if needed, to cook the sandwiches until the bread is golden and crisp, about 3 minutes. Press down on the sandwiches while they grill to compact them a bit. Use a spatula to gently flip the sandwiches; toast the other side. Cook until cheese is hot and melty, 2 to 3 minutes more. Add a little more spray or butter if the pan seems dry.
Transfer sandwiches to a cutting board; cut in half on the diagonal. Serve hot with dill pickles.
Makes 2 sandwiches.
Food on 12/07/2016