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Rebellious Reuben Sandwich with Garlic-Mustard Slaw

4 star rating
 

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Submitted by: Corvie T.

 

Rye bread, spread with a Dijon-yogurt mixture, is topped with slices of corned beef, sweet pickle and Swiss cheese. After broiling, a coleslaw mixture--which uses the same creamy yogurt mixture-is spooned atop.
 

Ingredients

  • 8 slices Rye bread
  • 1 pound deli-sliced corned beef
  • 2 large sweet pickle, thinly sliced lengthwise
  • 12 ounces Swiss cheese, thinly sliced
  • 1/2 cup Dijon-style mustard
  • 1 cup plain yogurt
  • 1/2 teaspoon rosemary, crushed
  • 1 clove garlic, minced
  • 1 teapoon paprika
  • 2 tablespoons cider vinegar
  • Salt and pepper, to taste
  • 2 cups shredded cabbage or packaged coleslaw mix (save any sauce packet for another use)
  • Potato chips (optional)

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Method

1. In a large bowl combine mustard, yogurt, rosemary, garlic, paprika and cider vinegar until smooth; set half of yogurt mixture aside in refrigerator. Add cabbage to remaining mixture (in bowl) and toss to coat; refrigerate coleslaw at least 1 hour. 2. Toast rye bread slices. Spread 1 tablespoon (or desired amount) of the reserved yogurt mixture on one side of each rye bread slice. Top each of 4 bread slices with one-fourth of the corned beef, sweet pickle and Swiss cheese. 3. Place under broiler until cheese is melted, 2-3 minutes. Top each slice with one-fourth of the coleslaw and with a second piece of toasted rye. Cut each sandwich in half. Serve with potato chips or soup.

 

Notes: The addition of the sweet pickle and the use of coleslaw instead of sauerkraut provides a boost to the traditional Reuben sandwich. Don't like corned beef? Substitute sliced leg of lamb for corned beef.

 

Number of Servings: 4 sandwiches

 

Submitted by: Corvie T. ()

 

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