Sunday, 31 July 2016

Reuben Slaw



I really enjoyed this recipe too.  I wish I'd taken photos.  This one was so fun to make with the little grilled Swiss cheese croutons.  The recipe book is called Company's Coming Meal Salads by Jean Pare.  Excellent book

Swiss Croutons:
1 tbsp butter of margarine
6 rye bread slices
3 Swiss cheese slices

Deli Slaw:
1 cup grated or julienned carrot
1 cup grated unpeeled tart apple such as Granny Smith
1 cup shredded red cabbage, lightly packed
1 cup wine sauerkraut, drained
1/3 cup Thousand Island dressing

113 g (4 oz.) shaved pastrami or smoked meat, cut into thin strips
1/4 cup chopped dill pickles

Spread butter over each bread slice.  Arrange 3 bread slices, butter-side down, in large frying pan on medium.  Place 1 cheese slice on each.  Top with remaining bread slices, butter-side up.  Cook for about 3 minutes per side until bread is golden and cheese is melted.  Transfer to cutting board.  Let stand for 5 minutes.  Cut into 1 inch pieces.

Combine first 5 deli slaw ingredients in large bowl.  Makes 4 cups.  Transfer to 4 serving plates.

Top each plate with pastrami, pickles and Swiss Croutons.

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