Philly's "Corned Beef Special"
There was a thread back in October/November of 2001 talking up a local Philadelphia favorite sandwich, the Corned Beef Special: Corned beef, swiss cheese, coleslaw, Russian Dressing, on rye. How is this prepared differently than a "Rachel Sandwich," which is a variation on the classic Reuben? The Betty Crocker Cookbook lists Rachel as a subheading under "Reuben," and says to substitute xx cups of coleslaw for the sauerkraut of a Reuben. A "Corned Beef Special," then, yes?
I am figuring there is some local twist that makes the "Corned Beef Special" something apart from the "Rachel."
Please enlighten me!
There are three steps to corned beef
1) The traditional Rueben - warm/hot corned beef, saurkraut, swiss, russian dressing, on rye and generally grilled or pan fried like a grilled cheese would be
2) The Rachael - same as above except substitute saurkraut with cole slaw
3) The Special - same as above except the bread is "raw" (ie not grilled, fried or anything, just plain)
The ideal Corned Beef Special has the beef first "steamed." Ask for it this way.
By the way, the inventor of the Corned Beef Special is Charles Weber of Philadelphia.