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Pepper Jack Reuben Sandwiches




Source of Recipe


Mai


List of Ingredients




For the dressing:
1 cup mayonnaise
1 cup very thinly sliced green cabbage
1/4 cup diced chiles jalapeno in escabeche(canned)
1/4 cup smooth-style medium hot taco sauce



Recipe



To complete the sandwich:

8 slices sturdy white bread, such as country-style
8 ounces thinly sliced or shredded Wisconsin Pepper Jack Cheese
12-16 ounces sliced corned beef
slices of chiles jalapeno escabeche, optional
1/2 to 2/3 cup melted butter

Make the dressing: Mix all ingredients in a medium bowl. Set aside.

To complete the sandwiches:

Place four slices of bread on a counter top or cutting board. Top each slice with 2 ounces of the cheese. Layer on the sliced corned beef, 3-4 ounces per sandwich. Spread dressing over each sandwich. Place slices of chile jalapeno on top of dressing, if desired. Top sandwiches with remaining bread slices. Spread some melted butter on the tops of the sandwiches.

Heat a griddle or heavy skillet, coating lightly with butter. Place sandwiches on griddle, buttered side down. Brush unbuttered sandwich tops with remaining butter. Grill, turning over, until the sides of the sandwiches are golden and the cheese is melted.

Makes 4 sandwiches.