Tuesday, February 26, 2013
Not Your Ordinary Sandwich!
I know most of you have tried a traditional Reuben sandwich with roast beef, Swiss cheese and sauerkraut. Well those are great sandwiches, but I decided to "creolize" my sandwich by changing things up.
You must start off making a good Creole slaw. And yes, that's none other than Hellmann's mayonnaise.
You can omit the buttered bread and eat the sandwich just like this. For the melt, cook the sandwich meat for about 1-2 minutes per side, just to give the melting process a little help.
After assembling the sandwich, I heat a saute pan, drop a little butter in it and grill this baby up!
If you have a Panini maker, this would make the process that much easier. Hey why not go old school, take a cast iron pan, place the sandwich in the pan and put another pan on top and press baby press!
Oh Wee! Look at this sandwich, It's Magically Delicious!
Yes, I already started eating, and finished my sandwich off with some Vlasic pickles and a Jones Soda!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes plus slaw chilling time
2 lbs of Pastrami
2 lbs of Ham
1 pack of thick cut bacon, cooked crispy
8 slices of Cheddar Cheese
8 slices of mozzarella cheese
8 slices of country bread or rye
butter, room temperature
1 tsp. olive oil
creole slaw (recipe below)
In a skillet over medium heat, add olive oil. Cook Pastrami and Ham for about 5 minutes, remove and set aside.
Butter each side of bread.
Assemble sandwiches by layering in this order: bread, cheddar, bacon, ham, pastrami,mozzarella, slaw, top with remaining bread slice.
In a medium skillet, toast bread for about 3 minutes per side. Slice in half and serve. Enjoy.
1 small bag of coleslaw
1/4 c. minced onion
1/2 c. Hellmanns's Sandwich Spread
1 tbsp. ketchup
1/2 tbsp. sriracha
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
1 tsp. creole seasonings
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. cayenne pepper
Mix everything together in a small bowl except coleslaw. Fold dressing into coleslaw. Chill well, refrigerated, mixing occasionally for at least 1 hour.