I didn’t know kids love sauerkraut! Sauerkraut is a sour cabbage that is finely cut and fermented using salt and water. It is made through the process of pickling. Anyway, it was 3:30 p.m., the after-school snack I planned for them was just a simple bun and corned beef, but I want it to be more healthy, that’s when I go for Reuben Sandwich.
So I started to cook the corned beef using my favorite tool, the Cuisinart Griddler. Kids were looking at it when they ask me,
“Daddy, why there’s no corn in corned beef?”
While I reached my smartphone to search for the answer… kids getting smarter, I just said to myself, with head up high, I proudly answered them in father’s term;
To season and preserve with granulated salt.
To preserve (beef, for example) in brine
- 340g of corned beef
- 3 slices of swiss cheese
- 3 tbsp of sauerkraut
- slices of rye bread
- HERB OIL
- ¼ tsp of dried basil
- ¼ tsp of dried parsley
- ¼ tsp of dried thyme
- ¼ cup of vegetable oil
- In a bowl, make a herb oil by mixing the vegetable oil, herbs and spices. Set aside the half portion. Preheat the Cuisinart Griddler for 5 minutes. Set it at grill and high mode at 350F. Mix the corned beef and the herb oil.
- Slowly put it in Cusinart Griddler plate. Saute the corned beef for 8 minutes, then sauté the sauerkraut just enough to warm it.
- Assemble the Reuben Sandwich in the griddle. In the bun, add the cheese, corned beef and sauerkraut. Then Press it until the cheese melts. Yummy!
- Suggestion: You can add thousands island as your sauce.
I know, I should have use Rye bread for their sandwich, but because of this corn in corned beef thing, I got confused!
“Important thing is; kids love my reuben sandwich, so as the sauerkraut.”