Focaccia reubens

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:

Focaccia bottom

Ketchup-mayo dressing

A slice of Gruyere

Corned beef slices

Pickled cabbage

Remaining slices of Gruyere

Focaccia top

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.

Click here for a printable recipe!

Reuben braid

I find it unappetizing to use the word "loaf" when describing food, bread being the exception. I, along with the girls who attended our Bloggy Day party last month, pondered long and hard about what word might be a good replacement in this instance. Even the slightest of negative connotations should not surround the word "Reuben." By the end of the night, our Reuben loaf had turned into Reuben braid. Still not perfect, but better. So, allow me to introduce you to one of my favorite new foods, the delicious Reuben braid.

I adore Reuben sandwiches. Years ago, I lived a few blocks from a divey little restaurant in Omaha that made the world's best Reubens. Strangely enough, in an attempt to find the name of the restaurant, I discovered that the Reuben sandwich originated in Omaha! Anyhow, I miss that place, whatever its name might be.

I found this Reuben loaf, er, braid recipe in Taste of Home magazine and furiously ripped the page out. My friend Jess helped pull it together (thanks, Jess!) because I was making about 8 recipes at once and needed a hand. It was one of the favorites at our party. It is fabulously tasty and I often find myself thinking about it at odd times during the day. I absolutely cannot wait to make and eat it again.

Preheat your oven to 350 degrees F.

On a large, greased baking sheet, roll 1 pound of thawed frozen pizza dough into a 15x12-inch rectangle.

Down the center, layer:

3/4 pound thinly sliced deli pastrami

1/2 cup Thousand Island salad dressing

1/2 pound sliced Swiss cheese

1 1/2 cups sauerkraut, rinsed and well-drained

On each long side, cut 1-inch strips until you reach about a 1/2 inch from the center.

Fold alternating strips across the filling and pinch the ends to seal.

Beat together in a small bowl:

1 egg yolk

1 tablespoon cold water

Brush the mixture over the braid.

Bake in the preheated oven for 35-38 minutes, or until golden brown. Cut into 1-inch pieces.

ENJOY. You will enjoy, I promise.

Click here for a printable recipe!