Sometimes it is really fun to spend a lot of effort making a fancy version of something that is usually very simple. That is what I decided to do after I saw this at my local PCC:
Gluten-free bread that tastes like rye bread, made by Wheatless in Seattle! I immediately hatched a plan to make elaborate Ruebens. I needed a real slab of corned beef:
That beauty needed to be cooked, covered and surrounded by water in the oven, for about 2 1/2 hours. While it was cooking I sauteed Sauerkraut to dry it out, and I sliced some Swiss cheese. I also picked up some Thousand Island dressing by Annie’s.
I of course buttered the bread slices before making them into sandwiches to get that lovely golden color when they cooked. Also, only in the past few years have I made sure to always use softened butter for this sort of thing. Life is too short to try to spread cold, hard butter (Especially since many gluten-free breads are more crumbly that their gluten-containing counterparts)! And, of course, a fancy sandwich is only complete with a big, crunchy pickle spear. I made these pickles myself (so of course they were a little spicy and garlicky)!
Oh man these turned out well. The “rye” bread had that distinctive slightly sour, dill-esque taste that adds a little kick to a Rueben, and it had very good texture as well. Unfortunately, the price is a little high for my budget, so I don’t think I will be making this bread a regular part of my menus, but it was fun to put so much effort into a simple sandwich!