I'll Have A Reuben Please

One of favorite "good old days" memories was going to Miracle Mile Deli at Park Central Mall for lunch. It seemed somewhat foreign to me and there was always a big, big crowd - usually adults. I guess as a naive, gentile girl a Jewish deli could seem a bit foreign couldn't it?
I don't remember what or who originally took me there, but it is definitely one place then or now I'd head to for a fantastic sandwich. Well, not just a sandwich but a Reuben (above on marbeled rye) or second choice would be a "Straw" aka pastrami on rye (below). Hot. Grilled. Melted Swiss cheese on corned beef or pastrami. Fattening. Satisfying. Great side of fries and kosher (duh) dill pickle.

I took SLK to a MMD when we were here in AZ on a little undeserved vacation. He told me prior to marrying me he only knew about hamburgers and didn't know anything about other sandwiches. I opened the world of French dip and Rubens to him and I think it was a good thing.

SLK and I took D & L to Miracle Mile at The Camelback Colonnade during last Christmas vacation. What a great meal still and the best way to top off a morning at Last Chance!!! Wait, just think, Last Chance and Miracle Mile Deli. Do you know how powerful that is. And I feel guilty since I've never mentioned it before and all those trips that MTN, ASK and JCK have made there and I haven't treated them to the deli. Well, just let me know when you want me to take you and I/we will. It's also fun to watch the senior citizen crowd having lunch.


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Thanks to Cook's Illustrated and America's Test Kitchen for this recipe!!

Oven Grilled Reuben Sandwiches

The store-bought sauerkraut often used in this classic deli sandwich can be bland and less than palatable. Our surprising solution is to simmer bagged coleslaw with vinegar and sugar to produce a great-tasting sauerkraut.

Serves 4

Sweet-and-sour cabbage and a zesty mustard-flavored mayonnaise transform this deli classic into something special. "Oven-grilling" allows you to cook the sandwiches all at once (and without turning them) rather than cooking in batches on the stove top.

1/3 cup cider vinegar
2 tablespoons sugar
1 (16-ounce) bag coleslaw mix
Table salt and ground black pepper
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices hearty rye bread
8 slices Swiss cheese (about 1/2 pound)
1 pound thinly sliced corned beef
2 tablespoons unsalted butter, melted

1. Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees. 2. Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar, add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.
3. Combine mayonnaise and mustard in small bowl. Spread 1 tablespoon mayonnaise mixture on each bread slice.

4. Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 more slice cheese on top of 1 bread slice. Top with second slice of bread and compress sandwich with your hands. Repeat to make 3 more sandwiches.

5. Brush tops and bottoms of sandwiches with melted butter.
Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes.