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Northeastern Cuisine is heavily influenced by the sea, a constant supply of food and wealth to this area. Creams and rich textures also play a big role in many recipes within Northeastern Cuisine.
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Grilled Reubens with Coleslaw
by the Editors of Easy Home Cooking Magazine
Grilled Reuben with Coleslaw
Yield: Makes 4 servings
Ingredients:
2
cups jarred sauerkraut
1/2
cup butter, softened
8
slices rye or marble rye bread
12
ounces thinly-sliced deli corned beef or pastrami
6
ounces Swiss cheese
1/4
to 1/2 cup prepared Thousand Island dressing
2
cups prepared deli coleslaw
4
kosher garlic pickle spears
Preparation:
1.
Preheat indoor grill. Drain sauerkraut well on paper towels.
2.
Spread 1 tablespoon butter evenly over each slice of bread. Turn 4 bread slices over (butter side down); top with equal amounts corned beef, sauerkraut and cheese. Top with remaining 4 bread slices (butter side up).
3.
Place sandwiches on grill (a family-size grill will cook two sandwiches at a time); close lid and cook 4 minutes or just until cheese begins to melt.
4.
Place on serving platter. Remove the bread slice touching the meat and spread 1 to 2 tablespoons of the dressing evenly over each sandwich, cover sandwiches with foil to keep warm, if desired, and repeat with remaining sandwiches. Serve with coleslaw and pickles.
Note:
Stack sandwich ingredients in the order given to prevent sogginess.
This recipe appears in: Northeastern
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Grilled Reubens with Coleslaw." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-reubens-with-coleslaw-recipe.htm> 16 May 2008.
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