This is Week #45 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
You all know about my love for salads and vegetables, but I have another love to profess: sandwiches. One of my long-term goals is to write a sandwich cookbook because there are endless options when it comes to stacking ingredients between two pieces of bread. One of my favorite and most indulgent sandwiches is The Reuben. Mmmm, is there anything better than sauerkraut with corned beef and dressing and cheese? So needless to say, I have been very excited to make this recipe. I was very pleased with the outcome. This sandwich is a new favorite!
In a medium bowl, toss together:
One 1/2-pound green cabbage, thinly sliced (4 cups)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
Let stand, tossing occasionally, until softened, 30 minutes.
Heat a griddle (or Panini press). Arrange four 4x6-inch focaccia pieces (split) on a work surface, cut side up.
Slice eight 1/4-inch-thick slices of Gruyere cheese (4 ounces).
Set aside 1/2 pound thinly sliced corned beef.
In a small bowl, combine:
1/4 cup ketchup
1/4 cup mayonnaise
Layer the sandwiches:
A slice of Gruyere
Corned beef slices
Remaining slices of Gruyere
Spread outsides of focaccia with butter and place on the griddle. Cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, 6 minutes. Halve the sandwiches and serve immediately.