Corned Beef Reuben with Savoy Cabbage Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 785
- Total Fat
- 54
- Saturated Fat
- 23
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 39
- Cholesterol
- 141
- Sodium
- 1847
- Total: 40 min (includes wilting time)
- Active: 20 min
Ingredients
Slaw:
1 cup very thinly sliced savoy cabbage (you can substitute green cabbage)
1 tablespoon rice vinegar or white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
Sandwiches:
1/4 cup mayonnaise
2 teaspoons ketchup
2 teaspoons drained sweet pickle relish
1/4 teaspoon paprika
8 slices rye or marbled rye sandwich bread
8 thick slices Swiss cheese
1 pound leftover corned beef, coarsely chopped
3 tablespoons unsalted butter, at room temperature
Directions
- For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
- For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.