How To Make Focaccia Reubens
With a fresh and perfectly soft dough, this focaccia reubens is a cut above the rest. It’s filled with thin slices of corned beef and Gruyere.
Serves:
Ingredients
- 1½lbsgreen cabbage
- 2tbspcider vinegar
- 1tbspsugar
- ½tspkosher salt
- 4focaccia,(4×6-inch pieces)
- ¼cupketchup
- ¼cupmayonnaise
- 8gruyère cheese,¼-inch slices
- ½lbcorned beef,thinly sliced
- 2tbspunsalted butter
Instructions
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In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature for about 30 minutes, tossing occasionally, until softened.
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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.
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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.
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Close the sandwiches and spread the outsides of the focaccia with the softened butter.
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Add the sandwiches to the press and cook over moderate heat for about 6 minutes, until the cheese has melted and the focaccia is crisp and golden. Cut each sandwich in half and serve right away.
Nutrition
- Calories: 1462.09kcal
- Fat: 72.02g
- Saturated Fat: 21.80g
- Trans Fat: 0.23g
- Monounsaturated Fat: 34.42g
- Polyunsaturated Fat: 11.77g
- Carbohydrates: 146.41g
- Fiber: 10.78g
- Sugar: 18.29g
- Protein: 58.98g
- Cholesterol: 113.11mg
- Sodium: 3360.62mg
- Calcium: 768.67mg
- Potassium: 962.68mg
- Iron: 13.30mg
- Vitamin A: 212.73µg
- Vitamin C: 78.18mg
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