Ecuadorian Reuben

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling and pickling times)
  • Active: 30 min
  • Yield: 2 sandwiches, plus extra pickled cabbage and aji amarillo sauce
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Ingredients

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 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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