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The Rachel sandwich is a variation which substitutes pastrami or turkey for the corned beef, and coleslaw for the sauerkraut. [15] [16] [17] In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing.
Nutrition: 240 calories, 10 g fat (1.5 g saturated fat), 580 mg sodium, 24 g carbs (2 g fiber, ... The Chicken Caesar sandwich on 16" French bread has excessive calories, sat fat, sodium, and ...
The Reuben has the requisite rye bread and sauerkraut, and the 555 has an onion roll, mustard, and coleslaw. ... New York’s Lido Kosher Deli makes one of the most legendary Reuben Sandwiches ...
Per sandwich: 880 calories, 51 g fat (31 g saturated fat), 2,370 mg sodium, 69 g carbs (2 g fiber, 10 g sugar), 37 g protein Don't be fooled by the low-ish calories in the Grilled Cheese .
Another variant more common in the United States has sauerkraut, Swiss cheese, and Russian dressing on rye bread grilled and served hot is known as a Reuben sandwich. [ 1 ] A contraband corned beef sandwich on rye bread brought aboard the Gemini 3 spacecraft by John Young resulted in a minor controversy, for the risk posed to the craft and crew ...
A sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually including ham, salami, mortadella, Swiss cheese, and provolone, with olive salad spread on the bread. [274] Pepper and egg sandwich: Midwest Chicago Scrambled eggs and grilled bell peppers on French bread.
Nutrition: 1,310 calories, 70 g fat (11 g sat fat), 4,930 mg sodium, 106 g carbs (8 g fiber, 15 g sugar), 64 g protein. A platter of 6 fried chicken fingers tossed in buffalo sauce creates a meal ...
Pumpernickel has been long associated with the Westphalia region of Germany, first referred to in print in 1450. Although it is not known whether this and other early references refer to precisely the bread that came to be known as Pumpernickel, Westphalian pumpernickel is distinguished by use of coarse rye meal and a very long baking period, which gives the bread its characteristic dark color.