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