Sliced chicken breast , tomato, arugula,truffle aioli on whole wheat bread courtesy of Pepperidge Farm.
Chips and Castelvetrano olives and a lot of sparkling water!
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Another goody brought back from Philly: smoked king salmon on Dave’s seedy bread with cream cheese and horseradish.
I initially wanted the smoked sable, but when I unwrapped it I discovered that it had not been sliced nice and thinly, but left in two chonkz. WTF?
Guess I’ll be enjoying it ‘as is.’
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Kaldereta beef stew. Details over on the DOTQ - Stews discussion. STEWS - Fall 2025 (Oct-Dec) Dish of the Quarter - #43 by MidwesternerTT
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Today’s lunch was a variation on last night’s cauliflower. I had a wee bit of cauliflower left but not enough to make a salad and I had a wee bit of broccoli left so they married and made a new iteration of a cauliflower salad. I added a mini cuke, red pepper., green olives and capers and there I had a salad.
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Today’s lunch was purchased at the farmer’s market. I had a grilled smoked meat sandwich and it was delicious!
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Again, technically brekkie since I didn’t eat before our workout, but… eh. Feels like lonch.
Protein-heavy snacky-poos after leg day. Probz covered our sodium allotment for the day, too 
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Looks like a Reuben to me.
In Wednesday’s NY Times food section, Pete Wells wants a bacon, egg, and cheese sandwich. But the bodega is out of bacon. He scans the meat case and sees pastrami. The resulting sandwich is “better than bacon”. Hmm. I have pastrami, and eggs, and havarti, so I made one myself today, on a ciabatta roll, with dijonnaise.
Gift link to the article:
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The vendor that made it was advertising it as a smoked meat. The sandwich had smoked meat, dijon, cheese and sauerkraut. The only thing that it was missing to make it a Reuben was the Thousand Island dressing.
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I’ve only seen Reubens made with Corned Beef or Pastrami.
Montreal Smoked Meat with kraut is certainly Reuben adjacent, with or without the Russian dressing.
It’s the trifecta of Corned Beef/Pastrami, Swiss and Sauerkraut that make it a Reuben for me, with or without the Russian Dressing (or Thousand Island, I guess)
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Lava pigs!
So what did you think?
It was delicious. I’ve never had a NY style bacon-egg-cheese sandwich, but I can agree with Wells that the thicker slices of pastrami would work better for me than thin slices of bacon. The havarti was nice and gooey.
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Sautéed shaved lamb, onions peppers, tomatoes garlic, assorted seasonings.
Pita made in house from Costco and delicious; arugula salad.
Buttermilk panna cotta, tangerine supremes, tangerine caramel sauce.
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I agree that only a Reuben is a Reuben, but I am the view that most any luncheon meat topped with a pile of sauerkraut, or even coleslaw, a bit of Russian or 1000 island, and a slice of most any common sandwich cheese between two slices of any good griddled bread is a winning formula. My latest was mesquite smoked turkey, sauerkraut, 1000 island, and provolone stagianato on sourdough.
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