Ecuadorian Reuben

Total Time:
1 hr 50 min
20 min
1 hr 20 min
10 min

2 sandwiches

  • Pickled Cabbage:
  • 1 cup distilled white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 3 whole peppercorns
  • 2 cloves garlic
  • 1/2 head cabbage, shaved
  • Aji Amarillo Sauce:
  • 1/4 cup aji amarillo paste
  • 1 tablespoon distilled white vinegar
  • 1/4 Spanish onion, roughly chopped
  • 1 cup mayonnaise
  • 1 cup small-diced pickles
  • Reuben:
  • 4 slices rye bread
  • 8 slices Swiss cheese
  • 2 cups pulled pork or shredded homemade pernil
  • 4 tablespoons unsalted butter, at room temperature
  • For the pickled cabbage: In a heavy-bottomed saucepot, heat the vinegar, sugar, salt, peppercorns and garlic over medium-high heat. Cook, whisking, until the sugar and salt dissolve. Set aside to cool to room temperature.

  • Strain the cooled pickling mixture, then pour over the shaved cabbage in a medium bowl and mix thoroughly. Set aside for 1 hour, mixing every 15 minutes for even pickling.

  • For the aji amarillo sauce: Add the aji amarillo paste, vinegar and onion to a blender and blend until smooth. Transfer to a bowl, add the mayonnaise and mix until combined. Fold in the diced pickles.

  • For the Reuben: Place 2 slices of the rye bread on a work surface and layer each slice of bread with 2 slices Swiss cheese, 1/2 cup of the pickled cabbage, 1 cup of the pulled pork, 1/4 cup of the aji amarillo sauce and 2 more slices of Swiss cheese. Top with the remaining 2 rye slices.

  • Heat a griddle over medium-low heat. Melt the butter on the griddle, then add the composed sandwiches and toast for about 3 minutes. Flip and toast the other side until the meat is heated through and the cheese is melted, another 3 minutes.

  • Cook's Note: This recipe makes extra pickled cabbage and aji amarillo sauce.

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