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Focaccia Reubens

Source: © Food & Wine Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  50 Minutes
At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
1 1/2 pound  green cabbage thinly sliced (4 cups)
2 tablespoons  cider vinegar
1 tablespoon  sugar
1/2 teaspoon  kosher salt
4   4-by-6-inch pieces of focaccia split
1/4 cup  ketchup
1/4 cup  mayonnaise
8   1/4-inch-thick slices of Gruyère cheese  (4 ounces)
1/2 pound  thinly sliced corned beef
2 tablespoons  unsalted butter softened
Focaccia Reubens Recipe at
In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.

Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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Rating: 5
by: Larry Reviewed: 03/12/2012
Made this recipe tonite with a few exception...did not have focaccia bread, used ciabatta, used bagged slaw, did not want to cut up the cabbage...WILL BE MAKING THEM AGAIN TOMORROW NITE!!! (have stuff left-only made two sandwiches but need to get more cheese! WOW! The cheese is great with this!!)Not good for you but SURE IS GOOOOD!!!
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