The Westsider Cafe on Walker in Grand Rapids, Michigan.
I grew up on the Westside of Grand Rapids which traditionally has always been considered the Polish-side of town. Last week I had the honor to meet 3 friends for lunch that I haven't seen in fifty years. We are part of the Class of 1961 Union High School. Since we were all Westsiders, I suggested we meet at the Westsider Cafe for lunch. I had read rave reviews about the Cafe, but had never been there. The Westsider is known for its breakfasts, Polish food, and low prices.
I can't wrap my mind about the fact that I graduated from high school fifty years ago. In digging down through my memory to get to the storage area of those years, I have discovered I have no memory of names. I can't remember names of people I knew in the '60's, '70's and so on. Slowly as I think about high school in my quiet times, memories are coming back. I might not remember names, but I can never forget the wonderful, fantastic, delicious Polish sausage that is still made in small meat markets on the Westside of Grand Rapids.
Lewandoski's Market is one of the Westside's Polish meat markets.
Lewandoski's is right down the street from the Westsider Cafe. The market has much more than just Polish Sausage for sale.
For lunch, I ordered a Fresh Polish Sausage Reuben Sandwich. The sausage was made at Frank's Market on Fulton Street. I loved it. I think my baton twirling friend, Sylvia, would have like her sandwich better if the sauerkraut had been the sour German-style rather than the sweeter Polish-style of kraut.
Fresh Polish Sausage Reuben!!!
The sandwich is so beautiful, I had to take a close-up too. I know, only I would call a sandwich beautiful.
Sue had the Westsider's Club Sandwich in a wrap. It looked fantastic too.
As I had always loved Ruebens, but my husband did not like corn beef, I started making these sandwiches over 40 plus years ago. As we all love sauerkraut, Polish sausage, Swiss cheese and rye bread, it has been a family and neighborhood favorite since. Also, as my youngest son became older and would order subs when out, he convinced the sub shop where he went to make Polish Rueben subs using rye bread sub rolls made with a frozen rye bread dough. I also devised a Polish Rueben pizza using the frozen rye bread dough, mayo and horseradish mustard sauce, sauerkraut, sliced onions and Polish sausage cut like pepperoni. It makes a great different pizza and a wonderful appetizer!
ReplyDeleteI entered my recipe in a Silver Floss sauerkraut contest. I believe it was in the late '70s, early '80s. I won 3rd place ~ my prize was a mixed case of various types of Solver Floss saucekraut.
Since I originally concocted these sandwiches, I have seen them on menus in sub shops and restaurants, and even in sandwich vending machines.
I always use a hearty rye bread and as the kids didn't like the Russian dressing... too sweet. I mix horseradish mustard with mayo for the dressing ~ it is better as it gives a smooth zip, without being hot.
Though the smoked sausage is cooked and only needs to be heated, we prefer the sausage to be browned on the split side, so I either pan fry the lenghtwized split sausage, or broil it.Being German, We also prefer the tangier, sauerkraut with more vinegar, not sweet. That is one reason why we prefer the mayo/horseradish dressing than the sweeter thousand island dressing.
Being German, we also prefer the tangier, sour sauerkraut than the sweeter one.As I had always loved Ruebens, but my husband did not like corn beef, I started making these sandwiches over 40 plus years ago. As we all love sauerkraut, Polish sausage, Swiss cheese and rye bread, it has been a family and neighborhood favorite since. Also, as my youngest son became older and would order subs when out, he convinced the sub shop where he went to make Polish Rueben subs using rye bread sub rolls made with a frozen rye bread dough. I also devised a Polish Rueben pizza using the frozen rye bread dough, mayo and horseradish mustard sauce, sauerkraut, sliced onions and Polish sausage cut like pepperoni. It makes a great different pizza and a wonderful appetizer!
ReplyDeleteI entered my recipe in a Silver Floss sauerkraut contest. I believe it was in the late '70s, early '80s. I won 3rd place ~ my prize was a mixed case of various types of Solver Floss saucekraut.
Since I originally concocted these sandwiches, I have seen them on menus in sub shops and restaurants, and even in sandwich vending machines.
I always use a hearty rye bread and as the kids didn't like the Russian dressing... too sweet. I mix horseradish mustard with mayo for the dressing ~ it is better as it gives a smooth zip, without being hot.
Though the smoked sausage is cooked and only needs to be heated, we prefer the sausage to be browned on the split side, so I either pan fry the lenghtwized split sausage, or broil it.
What wonderful ideas. Thank you! Congratulations on winning 3rd prize in the Silver Floss contest!!!!!!!
ReplyDeleteCongratulations dear...........
ReplyDeleteSalam De Sibiu Astoria