I've got to say that I loved this sandwich. Would it satisfy a craving for a real reuben? Not on your life. But, it is a great sandwich? Absolutely! The slaw was quite good and will be used in other recipes. A make again for sure.
Open-Faced Reuben
Ingredients:
for the slaw:1/2 small head of green cabbage, cored and finely shredded
1 1/2 T kosher salt
2 T sugar
2 T cider vinegar
1/2 t Dijon mustard
1/4 small red bell pepper, thinly sliced
1/4 small yellow bell pepper, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, thinly sliced
2 t poppy seeds
to assemble the sandwich:
1 T Dijon mustard
freshly ground pepper
2 T extra virgin olive oil
4 1/2" thick slices of pastrami
4 slices rye bread
1/4 pound sliced Swiss cheese
Directions:
for the slaw:
Shred the cabbage.
Put in a colander or a small bowl and sprinkle it with the salt and sugar. With your hand, squeeze the cabbage.
You're trying to crush it to release the liquid. By doing this, you'll need less dressing. Really, it works. Let the cabbage sit for about 10 minutes. Squeeze it a couple of times during the 10 minutes. Rinse the cabbage well with cold water and give it one final good squeeze. Toss it with the rest of the slaw ingredients.
Set the slaw aside.
to assemble the sandwich:
Brush the bread slices with one tablespoon of the olive oil. Toast them under the broiler until they're golden. Top them with the pastrami. Brush the pastrami with a combination of one tablespoon of Dijon mustard and one tablespoon olive oil.
Top the pastrami with the Swiss cheese. Broil until the cheese melts.
Top with the slaw and serve.
adapted from Food and Wine
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7 comments:
I love Reubens, too! This version looks fabulous, Kate!
I love your photo with the slaw piled high on top -- as you say, it looks tasty, even if not a true reuben...Theresa
Your making me hungry! I love reubens and I love how your included the photos with this recipe!
Who can resist a sandwich like this?
Mmmm - my husband would LOVE this. I personally am a sauerkraut fan, but he loves slaw and I love him so I'll make it this way for him! :-)
Oh, man! I haven't had a Reuben since NYC - and that was a few years ago! Bring on the cravings...
Reubens are probably my favorite sandwich. Yours looks good, but I have to admit that if I'm going to succumb to one, it's going to be the whole hog (or corned beef, as the case may be). :)
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