Focaccia Reubens

Focaccia Reubens
Photo by Squire Fox

Ingredients

  • 2 tablespoon(s) unsalted butter
  • 8 1/4-inch-thick slices of Gruyère cheese
  • 2 tablespoon(s) cider vinegar
  • 0.5 pound(s) thinly sliced corned beef
  • 2 tablespoon(s) cider vinegar
  • 0.25 cup(s) mayonnaise
  • 0.5 teaspoon(s) kosher salt
  • + 12 more ingredients
    • 2 tablespoon(s) unsalted butter
    • 0.5 pound(s) thinly sliced corned beef
    • 1 tablespoon(s) sugar
    • 1 1/2-pound green cabbage
    • 8 1/4-inch-thick slices of Gruyère cheese
    • 0.25 cup(s) mayonnaise
    • 0.5 teaspoon(s) kosher salt
    • 0.25 cup(s) ketchup
    • 1 tablespoon(s) sugar
    • 0.25 cup(s) ketchup
    • 4 4-by-6-inch pieces of focaccia
    • 4 4-by-6-inch pieces of focaccia

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. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise...

View full recipe at Food & Wine

Comments

Variations on Focaccia Reubens

  • Focaccia Reubens
    • 1/2 teaspoon kosher salt
    • 2 tablespoons unsalted butter, softened
    • 1/4 cup ketchup
    • 2 tablespoons unsalted butter, softened
    • 1/4 cup ketchup
    • +7 other ingredients


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