We can never seem to finish a loaf of bread but there are some days whereby we just crave for breads. This dish is a result of not being able to finish the load of oatmeal bread that I bought last week.
This reuben sandwich is super easy to make. It is inspired by a sandwich called Pretty Woman at Stage Deli in Somerset Mall in Michigan. We always get this sandwich when we go to the mall. I did not make any homemade Thousand Island dressing for this sandwich this time because I didn’t have any mayo, but it was just as good with some Grey Poupon mustard. I’ll include the recipe for homemade Thousand Island dressing anyway. We made paprika potato wedges as a side for this.
- 4 slices of bread (preferably rye), buttered
- 1/2 cup sauerkraut
- 1 clove garlic, minced
- 1 avocado, sliced
- 1/2 tomato, sliced
- 4 slices Swiss cheese (optional)
- Thousand Island dressing (see recipe below for homemade version)/Russian dressing
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 350F.
- Spread butter and mustard (and Thousand Island dressing, if desired) on one side of the bread.
- Drain sauerkraut. Saute garlic and and sauerkraut with some olive oil in a pan until sauerkraut is dry. Season with salt and pepper to taste.
- Divide sauerkraut on 2 slices of bread. Place avocado and tomato slices, and 2 slices of Swiss cheese on top of the sauerkraut.
- Set the open face sandwiches and the 2 slices of buttered bread on a pan and broil in the oven for 30 seconds, or until lightly browned.
- Top the open face sandwiches with the toasted bread and serve while hot.
Thousand Island Dressing (source)
- Mix all ingredients until creamy and refrigerate until chilled.
Dinner was really successful today. My co-worker Janet sent me this recipe on Thursday and I thought that it would be a great opportunity to use up my supply of Gouda cheese that we got from Wisconsin. This is a very simple knife-and-fork open face sandwich. I’m not sure where she got this recipe from, but I saw several copies of it online, include Martha Stewart’s.
Broiling helps to caramelize the vegetables, melt the gouda, and toast the bread.
We also paired this sandwich with Ontario Inniskillin’s 2006 Late Harvest Reisling wine, which is on the sweet side. It was excellent! It helped to bring out the sweetness of the broiled brocolli and peppers.
- 1 small head broccoli, cut into small florets (minus the stalks – see note)
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
- 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick – see note)
- 1/4 cup light mayonnaise
- 1 small garlic clove, crushed through a press
- 4 thick slices country bread (see note)
- 4 ounces Gouda cheese, thinly sliced
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
- Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Note: I removed the skins of the stalks, sliced them and keep them for stir fries later. I also used orange bell peppers instead since they were cheap at the market. Flavour wise, it’s about the same as red pepper anyway. I used Calabrese bread instead of country bread. It’s thin and chewy and yummy 😛