After a long week at work, there is nothing I find more delightful than taking the time in the kitchen to try out one of the many Food & Wine recipes I have ripped from their magazines. This past weekend, I decided to make my version of their Foccacia Reubens.
Reubens are new to me, as corned beef was not a very common sandwich meat in the South where I grew up, but recently, one of my favorite restaurants, Parish, opened my eyes to the spicy, flavorful joys of a well-made Reuben.
Here's my take on this delicious sandwich:
1/2 lb. Thinly Sliced Green Cabbage
2 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1/2 Teaspoon Kosher Salt
1 Loaf Foccacia
Sliced Smoked Gouda Cheese
1/2 lb. Corned Beef
2 Tablespoons UnSalted Butter
Tori's Remoulade (see recipe below)
In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes. Heat a panini press or griddle. Slice Foccacia to desired sandwich size, spread the remoulade on both sides, layer one side with a layer of Gouda, followed by a layer of Corned Beef, followed by a mound of the cabbage, and topped once more with a layer of Gouda. Put the lid on the sandwich, and smear some softened butter on top and bottom. Place the sandwich in your hot pan and cook until the cheese is soft and gooey (about 6 minutes.) Enjoy!
1/4 cup Mayonaise
1/4 cup of Horseradish Mustard
1 Teaspoon Your favorite hot sauce (Mine happens to be from my favorite BBQ restaurant, Wallace's)
1/2 Teaspoon Paprika
Freshly Ground Black Pepper
Zest and Juice of 1/2 Lemon
Whisk all ingredients together briskly! Should keep in your fridge for a week!