Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading
I grew up in the American South where pulled pork barbecue sandwiches were at the top of the food pyramid. My parents thought nothing of driving well over an hour to indulge in the best pulled pork in the region. The pork featured here could easily rival those of my youth. A boneless shoulder is rubbed with a handful of seasonings, then roasted slow and low until it is so tender it can be “pulled” apart with table forks. When ready to serve, you mound the pork atop soft hamburger buns, then slather on the simple homemade barbecue sauce.