Tonight, treat yourself to a crunchy and gooey Reuben sandwich. A traditional Reuben consists of corned beef, sauerkraut, Russian dressing, and Swiss cheese served panini-style on rye bread. However, this modern variation serves the sandwich on focaccia. Instead of sauerkraut, it throws quick-pickled green cabbage between the bread. The resulting sandwich is seriously delicious, I've enjoyed it three times in the past week! Check out the recipe now.
From Food & Wine Ingredients One 1/2-pound green cabbage, thinly sliced (4 cups) Directions Serves 4.
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
Four 4-by-6-inch pieces of focaccia, split
1/4 cup ketchup
1/4 cup mayonnaise
Eight 1/4-inch-thick slices of gruyère cheese (4 ounces)
1/2 pound thinly sliced corned beef
2 tablespoons unsalted butter, softened
Make Ahead: The cabbage can be refrigerated for up to 2 days.
From Food & Wine
One 1/2-pound green cabbage, thinly sliced (4 cups)