CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW

Corned Beef Reuben with Savoy Cabbage Slaw image

Provided by Katie Lee Biegel

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 cup very thinly sliced savoy cabbage (you can substitute green cabbage)
1 tablespoon rice vinegar or white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 teaspoons ketchup
2 teaspoons drained sweet pickle relish
1/4 teaspoon paprika
8 slices rye or marbled rye sandwich bread
8 thick slices Swiss cheese
1 pound leftover corned beef, coarsely chopped
3 tablespoons unsalted butter, at room temperature

Steps:

For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.