It instantly called out to me.
“I’ll be delicious”
“You cannot forget about me.”
And I couldn’t.
I have always been an early bird. As a result, I often will get to work very early in the morning, often turning on the lights when I walk onto the floor. At times, knowing I have extra time, I will find a new way to get to work. Take a new street. Avoid the freeway. Not being a native of Cleveland (where I live), I like to explore new neighborhoods and often will drive by a restaurant that I later find my way to.
On one such divergent commute, I drove by a local German restaurant. I had been there once before and found it to be a decent place. What caught my eye this time was a big banner they had hanging outside, “Potato Pancake Rueben”.
Wow. It hit me like a ton of bricks. That sounds delicious.
“I already said that”
I added it to my foodie bucket list to make , but as the days and weeks went by, I kept thinking of it. So I made it.
These were as decadent as you would think, but also very good.
The potato pancakes were from yesterday’s recipe and was the building block.
I made my piles of corned beef, sauerkraut (for those who wanted it) and swiss slices.
Putting the bottoms (and tops stacked in the back) under the broiler.
My mouth is watering just remembering them.
Potato Pancake Reuben
- 8 potato pancakes, warmed
- 1.5 lbs deli sliced corned beef
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup Thousand Island dressing
Spread one side of four of the potato pancakes with Thousand Island dressing. On 4 pancakes, one fourth of the corned beef,, 1/4 cup sauerkraut, and top with two slices of swiss cheese. Repeat for the other sandwiches.
Place open faced sandwiches, and other pancakes under the broiler until the cheese melts. Be careful not to burn the pancakes.
Remove from the broiler and spread additional thousand island dressing over the melted cheese and top with the other pancake. Serve.