A Fall Favourite for a Spring Selection

It’s that time of year again. A time when those of us who thoroughly enjoy food, in all its seasons, are a bit lost. Past are the days of big roasts and hearty stews to help us though the colder months and yet we are patiently awaiting the arrival of the early harvest. Spring-cleaning does not only pertain to those far-reaching corners of the house or a fresh coat of wax on our cars; it also consists, for those of us to whom it matters, of cleaning out freezers and preserves from last year. In this warmer weather the all mighty sandwich seems just the thing.

The sandwich, simply stated, is nothing more then a few select ingredients made portable by way of bread. But look at how versatile a creation it really is; beef, poultry, pork, cured meats, even a plethora of vegetarian options have made their way between two slices of bread and packed off in lunch pails for what seems like, well, since the dawn of time to most of us today. It would be ill advised to not at least mention the fact that there are countless bread options out there as well.

How does this grab you, corned beef on rye? While a viable option when slapping a lunch together, let’s take it a few steps further, this is being written about after all. Having come out of one winter most people would not wish on their worst enemy the heavy stews of winter seem to have lost their luster, while a light summer salad does not seem to hit the mark this time of year.

Corned beef and sauerkraut on pumpernickel with dijon mustard seems to be the sandwich of choice this week. The salty, meatiness of the corned beef, the briny flavour of the sauerkraut, the tangy kick from the dijon mustard all wrapped into a moist, flavour-filled, dark pumpernickel blanket. While quite a heavy sandwich, it is definitely one that can kick of this transition from winter to spring.

2 slices pumpernickel bread 1) spread dijon mustard on bread
2 Tbsp. dijon mustard 2) layer corned beef on one half of bread
75 grams shaved corned beef 3) place sauerkraut atop the corned beef
1/3 cup sauerkraut 4) Close sandwich, cut and serve

This traditional fall sandwich does have a place in the spring. It is a flavour packed sandwich, fairly dense, while not being overwhelmingly heavy. Hitting spicy, salty, and sweet notes it is a well-rounded option in these transitional days of spring. It may seem strange to some of you to have an article based on a sandwich. Give it a chance; you will not be disappointed.