Grilled Rueben Sandwich | Cole Slaw | Pickle Speers | Kettle Chips
INGREDIENTS
3-4 pounds corned beef brisket — with the spice pack
1.5 cups water
INSTRUCTIONS
Place the beef fat side up.
Add the water.
Cook on high for 41/2 hours.
Take the corned beef out of the slow cooker and wrap in foil. Refrigerate overnight. Next day remove fat cap and slice across grain in 1/2 slices for sandwiches.
Grilled Rueben Sandwiches
To put the sandwiches together; lightly spread mayonnaise on each slice of bread, & add mustard to one side. Add sliced swiss cheese on each slice of bread. Heat slices of corned beef on a griddle and place on one slice of cheese. add two slices of stackers dill pickles and layer of Aunt Nellies sweet and sour red cabbage. Add butter to outside of sandwich and grill like a grilled cheese sandwich.
Cole Slaw
1/2 large shredded cabbage
2 carrots shredded
2 tablespoons grated onions
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup whole milk
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons white vinegar
3 tablespoons lemon juice
1. In a large bowl add the cabbage, carrot, onion.
2. In a second bowl whisk the rest of the ingredients together until combined and smooth.
3. Toss together thoroughly and put in the refrigerator for 4 hours.
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Krakus Ham Sandwich with Apple Fennel Slaw
Gourmet open faced sandwich with Krakus ham and delicious apple-fennel slaw
Ingredients:
¼ head green cabbage (small)
1 fennel bulb
1 Granny Smith apple
2 scallions, thinly sliced
2 Tbsp. minced flat-leaf parsley
1 lemon, halved
Ice water
Salt and freshly ground black pepper
For Vinaigrette:
1 minced garlic clove
½ cup white balsamic vinegar
1 Tbsp. honey
½ Tbsp. Dijon-style mustard
½ cup olive oil
1 Tbsp. poppy seeds
For Sandwiches:
½ lb. Krakus® Original Polish ham
4-6 slices dark rye bread
Butter, optional
Directions:
1. Whisk together the vinegar, honey and mustard. Continue whisking and slowly drizzle the oil. Add poppy seeds and garlic. Season to taste with salt and pepper. Set aside.
2. Using a sharp knife, cut the cabbage in half through the stem end. Halve one half, retaining a quarter of the head of cabbage for this recipe.
3. Fill a large bowl with ice water and squeeze the juice of half a lemon into it.
4. Slice the cabbage into paper-thin slices. Add the cabbage to the lemon ice water. Cut the apple into thin matchsticks and place immediately in the bowl of lemon ice water. Set aside.
5. Bring a large pot of water to a boil and add the juice of the remaining lemon half. Cut off the stems and feathery fronds of the fennel bulb. Cut the bulb in half lengthwise and then cut thin slices from each half. Transfer to the boiling water and blanch for 30 seconds. Drain the blanched fennel and rinse well under cold running water.
6. Drain the apple and cabbage; combine with fennel in a large bowl. Add the vinaigrette and toss to combine. TIP: Add the vinaigrette in small batches to avoid over-dressing the slaw.
7. To make the sandwiches, start with slices of dark rye bread. As an option, you could butter the bread. Layer each slice of bread with 2 slices of Krakus® Original Polish ham. Top with Apple-Fennel Slaw and serve open-faced.