Reuben with MPJ Sauerkraut

Posted on February 19, 2019 by Marissa Tanji | 0 Comments

 

Ingredients:

2 slices seeded rye bread, thinly sliced

3 ounces corned beef, thinly sliced

1/2 cup Monkeypod Jam Sauerkraut

1-ounce Swiss cheese, thinly sliced

Spicy brown mustard or thousand island dressing

1 tablespoon unsalted butter, divided

Monkeypod Jam Pickled Winged Beans, for serving

Preparation: 

Place one slice of bread on work surface and top with the corned beef, MPJ Sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with thousand island dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.

Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of the sandwich until golden and the cheese has melted 2 to 3 minutes. Serve with Pickled Winged Beans.

Makes 1 Sandwich

 

Recipe from Martha Stewart

Posted in 2019, Blog, Reuben, sauerkraut


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