Reubens & Cubans is a column I've been wanting to start ever since I've been on my most recent culinary kick: sandwiches. This column will exclude burgers as I consider them in a realm all their own. A realm ruled by dragons... and robots. No wait, robotic cyborg-dragons! Yeah, that's what I'm talking about. And ninjas. You know I love me some burgers so they'll have posts solely dedicated to them. See what I do for you, burgers? You'd better put out when I'm in the mood... for meat. Big honkin' heaps of meat.
Since I've become a "foodie" I've gone through various phases of being obsessed with cooking/eating certain dishes or cuisines. From memory my phases of obsession went something like curries, then tex-mex, chili, barbecue, fish tacos, burgers, and now straight up sandwiches. My newest infatuation is the reuben, hence the title of this column. This is a prime example of how my tastes have done a complete 180 since I was a kid. Growing up I hated sauerkraut, rye, and swiss! Now I'm completely entranced by the marriage of flavors encased in a reuben sandwich. But I digress this post doesn't involve a reuben (although there will be one in the very near future). This is about Atwater's with a bonus review of the awesomeness that is the Pennsylvania Dutch Market in Cockeysville. So let's get to the meat of this (sandwich) post!