New Age Reuben Sandwich
To celebrate St. Patrick’s Day tomorrow, how about making a sandwich with a favored Irish ingredient, cabbage.
With tomorrow being Saint Patrick’s Day, one thing sure to be on many a foodie’s mind is cabbage.
Cabbage can be used in coleslaws, soups and stews, or pickled into sauerkraut. It comes in many varieties and is good for you, too – it’s chock full of vitamin K and C, iron, fiber, and promotes gastrointestinal health. Cabbage is even considered a lucky prosperity charm by some cultures.
Cabbage takes on whatever seasoning it’s paired with and is delicious sautéed, braised, baked, pickled or steamed. So, here’s a delicious sandwich using cabbage as the basis to enjoy on the day when everyone is Irish.
Makes 4 sandwiches
1/2 head thinly shredded green, red, Savoy or Napa cabbage
1 tablespoon grainy mustard and 2 tablespoons mayonnaise, mixed
1 pound thinly sliced pastrami, corned beef or lean turkey pastrami
1 pound deli sliced Jarlsberg or Jarlsberg Lite cheese
8 slices of rye bread
Ingredients for Marinade:
1-1/2 tablespoons Balsamic Honey Vinegar
1/2 cup extra virgin olive oil
2 tablespoons fresh thyme and oregano, minced
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
salt and pepper, to taste
1. To make marinade, whisk all ingredients together.
2. In a resealable plastic bag, combine cabbage with marinade. Refrigerate 1 hour or overnight. If you’d like, after marinating cabbage, sauté to wilt.
3. Split mustard-mayo, cheese, pastrami and cabbage between 4 bread slices. Top with remaining bread.
4. Wrap sandwiches in foil and heat in 300o oven for 20 minutes, or grill sandwiches on a non-stick skillet with some butter.
Like cabbage? Try this Oven Roasted Halibut with Cherry Tomatoes and Thyme, or something else from our Recipe File.