Open-Face Reubens with Red Cabbage Slaw
Makes: 4 servings
- 1 tablespoon vegetable oil
- 1/2head red cabbage, very thinly sliced
- 1 small honey crisp apple, chopped
- 1 cup unfiltered cider
- 2 tablespoons light brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon caraway seeds
- salt and pepper
- 1 cup sour cream
- 1/4cup ketchup
- 2 tablespoons dill pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce, such as Tabasco
- 4 large slices good-quality marble rye bread
- 1 pound deli-sliced roast pork or mild imported ham
- 8 deli slices emmentaler
- In a large skillet, heat the oil, 1 turn of the pan, over medium-high heat. Add the cabbage and cook to wilt. Stir in the apple, cider, brown sugar, vinegar and caraway seeds; season with salt and pepper. Bring to a boil and cook, tossing occasionally with tongs, until the liquid is evaporated, about 15 minutes.
- In a small bowl, combine the sour cream, ketchup, relish, lemon juice and hot sauce. Season with salt and pepper.
- Slather the bread with the sauce. Layer each slice with some of the slaw, loosely piled pork (or ham) and 2 cheese slices. Broil to melt. Pass extra slaw at the table.