Wednesday, August 24, 2011

Recipe: Reuben Cubans

I don't have cable or satellite, so watching the Food Network is something that is limited to occasions where I'm staying in a hotel.    So I don't really know much about Rachel Ray, other than that she loves her EVOO.  I think I found this recipe in an issue of her magazine that I got from the library, but I don't know when and I couldn't find it on her website.   Anyway - it's all the good things about reubens and cubans combined into one sandwich.   The two reasons I don't eat reubens?  1) kraut  2) thousand island dressing.   And without those things you might as well say you're having a corned beef and swiss sandwich.

The original recipe calls for you to use your outdoor grill - I used my tiny George Foreman and all went well. 

3 tablespoons mayo (used Trader Joe's wasabi mayo)
3 tablespoons dijon mustard
3 tablespoons chopped dill pickle
1 1/2 tablespoons chopped pickled jalapenos (used Mandi's Jalapeno Relish - a find at the Cherry Creek farmer's market from the same Colorado folks who make delicious toffee)
8 slices rye bread (4 inches wide was the recommendation in the recipe)
1 1/4 pounds ground pork
salt and pepper
8 slices of swiss cheese (the recipe called for shredded, but slices were an easy find in the store)
8 thin slices canadian bacon

In a small bowl mix together the may, mustard, pickle and jalapeno.   Spread on all 8 slices of bread.  Shape the pork into 4 patties that are the size of your bread and season with salt/pepper.  

Grill pork patties uncovered (on a real grill - on the GF the cover was fine) until the edges are no longer pink, about 3 minutes.  Flip, top with one slice of the cheese and cook 3 more minutes.  Put the burger cheese side down on 4 of the bread slices. 

Meanwhile (or right after depending on how much grill space you have) grill the canadian bacon until lightly charred, 1-2 minutes each side.   

Put 2 slices of the canadian bacon on top of each burger, then add another slice of swiss cheese and the top piece of bread (with the mayo side down).  Lightly oil / spray the grill, put the assembled sandwiches back on and cook until the bottom slices are toasted and the cheese is melted and gooey, about 3 minutes, then flip until the other side is toasted.  Again, on the GF grill everything was toasting at once so it didn't take long.   The original recipe recommends brushing the top of the bread with olive oil, but I omitted that step.

In the true style of Rachel Ray:  Yum-o!

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