Focaccia Reubens

You all know about my love for salads and vegetables, but I have another love to confess: 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.

Of course you can enjoy all the Reuben flavors again in this Slow Cooker Corned Beef and Cabbage recipe that Mama Gourmand shared with us!