Reuben Style Grilled Veggie Sandwiches | Sequatchie Cove Farm

Reuben Style Grilled Veggie Sandwiches

This is a delicious summer sandwich, and the ingredients are quite versatile.  The slaw is good on it’s own.  Also, if a vegetarian sandwich is not what you are looking for, it would be just as delicious with a layer of traditional corned beef.

Ingredients

• Thick sliced rye, pumpernickel or whole wheat bread
• Gruyere cheese
• Butter or margarine

Grilled veggie slaw:

• 1 white onion
• 1 small head of red cabbage (about 2 cups)
• 1 bulb of fennel
• 6 carrots
• 1 zucchini
• 1 bag of shiitake mushrooms, stems removed
• 1 ½ Tablespoons of fennel seed
• ½ cup of white wine vinegar
• ¼ cup of extra virgin olive oil
• Sea salt to taste

Russian Dressing:

• ¼ cup of mayo
• 1 Tablespoon of ketchup
• 1 Tablespoon of grated onion
• 1 Tablespoon of horseradish
• 2 teaspoons of Worcestershire sauce

Method

Mix together ingredients for Russian dressing and set aside or refrigerate.

Thinly slice or julienne all of the vegetables for the slaw and mix together in a medium sized mixing bowl with the fennel seed, vinegar, olive oil and sea salt.  You may refrigerate the slaw and save for one day, or use now.  When ready to prepare sandwiches, heat a griddle on your bbq grill or on the range top until it is very hot.  Sear the vegetable slaw about 3-5 minutes, but remove from heat while they are still firm and a little crunchy.

Prepare sandwiches in a skillet or griddle.  Layer the sandwiches with the buttered side of the bread down, then slices of gruyere cheese, vegetables, Russian dressing, more slices of gruyere cheese, and then the second slice of buttered bread.  Grill on both sides until golden brown.

Serve hot & with plenty of napkins.

Filed under: Seasonal Food Recipes on July 7th, 2009 |