Unbreaded

Half & Half At Rachael’s

Today we find ourselves at Rachael’s Nosherei looking for some extra lean corned beef.  My associate has been craving a reuben, so we did a little half and halfer.

Rachael’s is a classically trained delicatessen, steeped in the traditions of the old ways.  A generous helping of Jewish style meats on bread with pickled tomatoes and pickles.  Very well preserved 1985ish décor.

The corned beef is among the best I’ve found in Philadelphia.  Expertly trimmed and cut into thin ribbons, the meat has a warm and vibrant flavor that is still lighter and more delicate than roast beef or salami.  Stacked high on rye bread with spicy mustard, lettuce and tomatoes, the meat is tender and moist, and works well with a bite of crisp lettuce and juicy tomato.  The vinegary bite from the spicy deli mustard makes my mouth crave another taste.

The corned beef was only the prelude to the flavor bomb that awaited.  The turkey reuben is like a controlled explosion – like an implosion – of flavors: Russian dressing, sauerkraut, fresh sliced turkey breast and swiss cheese.  Grilled on buttery rye, the reuben is the thinking man’s turkey special, the cooler older guy who always knows what’s up.

The reuben triumphs over the special for two key reasons:

1. Cole slaw adds a rich layer of creamy mayo to the already-heavily-dressed-with-Russian special.  With a reuben, the pickled sauerkraut adds a vinegary zing that echoes the pickles we scarfed down at the beginning of the meal.
2. Grilled, buttered bread.  The reuben delivers a knock-out blow before letting any would-be contenders even enter the ring.

The obvious question, then, is why not both get a corned beef reuben, as it was originally intended?  Why share two less magnificent sandwiches?

And the answer is, because it’s more fun that way.  Maybe next time I’ll get the corned beef reuben… or maybe the pastrami… or the smoked turkey…

Get your sandwich on:

Rachael’s Nosherei
120 S. 19th Street Philadelphia, PA 19103 (Google Map)

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