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Grilled "Reubenesque" with Fol Epi
Serves: 4
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- Ingredients:
- 3 Tbsp. ketchup
- 3 Tbsp. mayonnaise
- 1/4 cup drained sweet pickle relish
- 1/8 tsp. ground black pepper
- 4 cups shredded cabbage & carrot cole slaw mix
- 1/3 cup thinly sliced onion
- 4 1/2 Tbsp. softened butter, divided
- 8 slices seeded rye bread
- 1lb. lean corned beef, sliced medium thin
- 8 oz. Fol EpiŽ Cheese, thinly sliced
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Direction
- In a large bowl, combine ketchup, mayonnaise, pickle relish and pepper. Add cabbage and onion. Toss to coat. Set aside.
- Spread butter onto one side of each bread slice using 2 1/2 Tbsp. butter. Set aside.
- In a large skillet, heat 2 Tbsp. butter. Add 1/2 of the corned beef, piece by piece, and heat through until just beginning to frizzle around the edges. Place corned beef in a covered bowl in a warm oven. Heat remaining corned beef and then place into oven. Wipe out skillet.
- Into the same skillet, add 2 slices of rye bread, buttered side down. Top each slice with 1 oz. cheese. Top with 1/4 of the corned beef and then 1/4 of the cabbage mixture. Top with 1 oz. Cheese then another slice of bread, buttered side up. Cook over medium heat until browned, about 2 minutes. Flip sandwiches over and cook other side until browned and cheese is melted, about 2 minutes. Transfer to plates. Continue making 2 more sandwiches using the remaining ingredients. Makes 4 sandwiches.
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Ratings:
fol5 Rating: 3.5/5 (2 votes cast)
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