This is not your typical Ruben sandwich. The combination of these ingredients together will keep them coming back for more. Give ’em a try but be prepared to have make these again.
What You Need:
1/4 C ketchup
1/4 C mayonnaise
2 TBSP lemon juice
1 TBSP sugar
1 TBSP Worcestershire sauce
1 tsp. celery seed
1/2 tsp paprika
1/4 tsp cayenne
3 C cabbage, shredded
1 small yellow onion, chopped fine
1/4 C mayonnaise
2 tsp. white wine vinegar
1 TBSP sugar
1 tsp salt
Corned beef (1 1/2 lb) sliced thin
12 slices rye bread
1 stick unsalted butter
6 slices Swiss cheese
How to Make It:
Place the ketchup, 1/4 C mayonnaise, lemon juice, sugar and Worcestershire sauce in a mixing bowl and whisk. Be sure the sugar is completely dissolved. Add the celery seed, paprika and cayenne, stir until mixed well and set aside.
Place the cabbage and onion in a large bowl and toss.
In a separate bowl whisk the mayonnaise, vinegar, sugar and salt together. Pour the mixture over the cabbage and onions and stir well.
Heat the grill to medium high.
Place the slices of corned beef on the grill and cook 30 seconds or just long enough to heat them through.
Butter one side of each piece of rye bread. Spread the dressing mixture on the other side of each slice of bread. Place a slice of cheese on 6 pieces of the bread on the dressing side.
Place all the bread slices on the grill butter side down and toast about 45 seconds or until lightly brown and the cheese is just beginning to melt.
Place the corn beef slices on top of the cheese.
Add the cabbage mixture and top with the other slice of bread.
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