Reubeneque Sandwiches

  • ¼ cup lemon vinaigrette dressing - choose a variety you enjoy
  • 2 cups finely chopped green cabbage
  • 2 green onions, finely chopped
  • 8 slices marble rye bread or everything sourdough bread
  • 8 slices Swiss cheese or Carr Valley Cave-Aged Marisa
  • 16 slices sliced corned beef - from the deli or your kitchen
  • 2 tablespoons butter, softened

Preheat a large griddle, skillet, or panini press over medium heat. Toss together the dressing, cabbage, and green onions to make a light coleslaw; set aside.

On each of four bread slices, layer one slice cheese, 4 slices corned beef, ⅓ cup coleslaw mix, and a second slice of cheese. Top with the remaining bread slices. Butter the top of each sandwich.

Place the sandwiches, butter-side down on the preheated griddle, skillet, or panini press; butter the top of each sandwich with the remaining butter. Grill until both sides are golden brown, about 5 minutes per side - or press the sandwiches in the panini press for 5-6 minutes. Serve hot.

  • Yields: 4 sandwiches
  • Preparation Time: 20 minutes
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