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Jumbo Reuben

March 14, 2009

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As a recovered Food Network addict, I used to watch/listen/drool over every recipe created on Food Network.  What’s a girl to do when she’s trying to learn the ropes of a kitchen and her husband is deployed?  Find solace in food… live vicariously through the television.  I have recovered from my addiction but find myself occasionally relapsing.  This sandwich is a reflection of my days gone by.

I’ve made this sandwich for every type of person imaginable from the extremely picky to the meat and potatoes guy.  Love for this sandwich is unanimous.  I’ve made it every St. Patrick’s day with unending success.  The original recipe called for a round loaf of bread but I recently got the Rachael Ray’s Recipe Round Up where she featured the sandwich made with a regular loaf. 

Jumbo Reuben
Rachael Ray

1 loaf sourdough bread, round or rectangle
1 small head red cabbage, sliced
3 cloves garlic, minced
1 cinnamon stick
3-4 whole cloves
1 bay leaf
3 T brown sugar
2 T grill seasoning
1/4 c apple cider vingegar
1 1/2 lbs assorted deli meat: roast beef, turkey, pastrami
1/2 lb sliced Swiss cheese

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Preheat a large non-stick skillet with 2 T vegetable oil over medium-high heat.  Add cabbage, garlic, bay leaf, cinnamon stick and cloves.  Stir cabbage constantly until wilted but still crisp, about 4 minutes.  Stir in brown sugar and grill seasoning.  Add vinegar and cook off for about 2 more minutes.  Remove and discard the cinnamon stick, bay leaf and cloves (if you can find them).

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Preheat oven to 375 degrees.

Meanwhile, slice top off of the bread, reserve, then scoop out soft insides, creating a bread bowl.  Take half of the cabbage mixture and place in the bottom of the bread bowl.  Top with half of the deli meat, then the sliced Swiss cheese, then the remainder of the deli meat.  If you have some extra cheese, place some on top of the top meat layer.  Cover the whole shebang with the reserved bread top.  Wrap in foil and bake for about 20 minutes until the cheese is melted and the meat is warmed through.

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Serve with remaining pickled cabbage.

Coming tomorrow: Oatmeal Stout Cake

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3 Comments leave one →
  1. March 14, 2009 10:30

    Now, THAT’S a sandwich. We always make reubens with the leftover corned beef, but I’ve never thought of doing it sub-style. Much faster. Yum!

  2. March 14, 2009 15:53

    Sounds delicious! Can’t wait for the oatmeal cake tomorrow.

  3. March 14, 2009 19:55

    Holy freaking COW, I absolutely LOVE LOVE LOVE the Rueben Sandwich. I will totally make this.

    I seriously think I just fell in love with you, a culinary girl crush if you will.

    😉 amy

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