Re: Re: bacteria-intact reuben

July 28, 2008

For ASD/Spectrum kids, I use another technique - a Reuben " Chop " , fashioned

after a chop-style salad, chopping up the meat and cheese, gently heating in

a separate pan while the bread is lightly grilled on both sides. When the

meat and cheese are warmed and the cheese is " melty " (love the description,

Desh), toss in the kraut along with home-made 1,000 Island (home-made mayo

with chopped up fermented pickles, dollop of home-made or organic

ketchup/catsup), fold together and and spread between the bread. Or

yummier, skip the toasted rye, as traditional as it is, and slather the

Reuben Chop ingredients in a flat bread or a potato lefse or a hand-made

flour tortilla and make a roll-up. I never make traditional Reubens since

coming up with these techniques....and we use the same idea for BLTs, also.

For us, it's more kid-friendly given my son's ASD sensory issues. He can't

pick his sandwich apart tossing flavor elements he finds objectionable.

When individual flavor " notes " are melded together in a bite, he's more

receptive and I get more kraut down him this way giving me one of those

much-needed YayMe! moments.

Sharon

On Sun, Jul 27, 2008 at 11:54 PM, De Bell-Frantz <deshabell@...> wrote:

> Grill the reuben open, then put the kraut in after the cheese is melty

> and the meat warm but not hot. Or do the meat on the pan surface with

> grease, remove, then do the bread with cheese in said grease and do the

> Dagwood kraut layers afterwards.

>

> YUM.

>

> Desh

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