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Reuben Melt

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"A classic Reuben is probably my brother Creighton's favorite sandwich, and the best ones are all about slow-cooked corned beef, Russian dressing, and lots and lots of melty cheese between griddled rye bread. (He also says the best ones are in Cleveland.) Well, I wanted a version without the meat�controversial, I know, and Creigh is 100 percent looking at me in disgust. But hear me out. I cooked down cabbage with all the spices and flavorings usually used to make corned beef. After that, the dressing is really the key. You've had Russian dressing and you've had Thousand Island dressing (they're fraternal twins), but you haven't had Billion Island. It's healthier than both, and if you ask me, that much more special, too. The second layer of cabbage�sauerkraut�provides probiotics and vitamin K2, both known to help strengthen the immune system and improve digestion. And cheese, well, that just makes everything taste good. However you like your Reuben, I know you'll enjoy every last bite of this classic with a spin."

List of Ingredients

◦ 3 tablespoons extra-virgin olive oil
◦ 4 cups finely shredded red cabbage
◦ 2 cloves garlic, finely chopped or grated
◦ 1 teaspoon mustard seeds
◦ 2 tablespoons low-sodium soy sauce or tamari
◦ Freshly ground pepper
◦ � cup sauerkraut, drained
◦ 1 tablespoon salted butter, at room temperature
◦ 4 slices rye or seeded whole-grain bread
◦ Billion Island Dressing (recipe follows) or store-bought Thousand Island dressing
◦ 4 slices Swiss cheese


Recipe

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the cabbage. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Add the garlic and mustard seeds and cook until fragrant, about 1 minute. Stir in the soy sauce and season with pepper. Continue cooking until the water has evaporated and the cabbage is completely wilted, 8 to 10 minutes more. Transfer the cabbage to a small bowl and stir in the sauerkraut.

Spread one side of each slice of bread with butter. Spread the other side of each slice with the dressing, then layer one slice of cheese on each and top with the cabbage mixture, dividing evenly. Layer another slice of cheese over the cabbage. Top with the remaining slices of bread, buttered side up.

Wipe out the skillet from the cabbage and add the remaining 1 tablespoon olive oil over medium-low heat. Add the sandwiches to the skillet and cook until the bread is golden and the cheese is a bit melty, 3 to 5 minutes per side. Transfer the sandwiches to a cutting board, halve, and serve warm.

Makes 2 sandwiches






❧ Billion Island Dressing:

◦ � cup avocado oil mayonnaise
◦ 1 tablespoon ketchup
◦ Juice of � lemon
◦ 1 teaspoon hot sauce, plus more to taste (I like Frank's RedHot)
◦ 1 tablespoon chopped pickles, plus 1 tablespoon pickle juice
◦ � teaspoon paprika
◦ � teaspoon garlic powder
◦ � teaspoon onion powder
◦ Fine pink Himalayan salt and freshly ground pepper

In a small bowl, stir together the mayonnaise, ketchup, lemon juice, hot sauce, pickles and pickle juice, paprika, garlic powder, and onion powder to combine. Taste and season with salt and pepper. Add more hot sauce to taste. Store refrigerated in an airtight container for up to two weeks.

Makes � cup