Ham & Swiss Reubens with Savoy Cabbage & Green Onion Dressing

Ham & Swiss Reubens with Savoy Cabbage & Green Onion Dressing
  • 4Servings


  • 1 tablespoon canola or olive oil
  • 3 cups shredded savoy cabbage
  • Celery seed, salt and white pepper, to taste
  • 2 tablespoons cider vinegar or white wine
  • 1 cup sour cream
  • 1/4 cup ketchup
  • 3 tablespoons pickle relish
  • 3 - 4 scallions or spring onions, white and light-green parts only, finely chopped
  • Black pepper
  • 2 tablespoons butter
  • 8 slices deli rye bread
  • Brown deli mustard
  • 3/4 pound sliced Swiss cheese
  • 1 pound sliced mild deli ham


In a large skillet, heat the oil over medium. Add the cabbage; cook until wilted, about 2 minutes. Season with the celery seed, salt and white pepper. Douse with the vinegar. Lower the heat to keep the cabbage mixture warm.

Heat a griddle or large skillet over medium-low to medium.

In a medium bowl, combine the sour cream, ketchup, relish and scallions; season with salt and black pepper.

In a small bowl, melt the butter in the microwave or melt it in a small pan over low heat. Brush one side of the bread slices with melted butter.

Build the sandwiches with the buttered sides of the bread facing out. Spread 4 slices of bread with the mustard, top with half the cheese, the ham, the remaining cheese and the cabbage mixture. Slather the remaining 4 slices of bread liberally with green onion dressing; set on top of sandwiches, buttered side facing out.

Griddle the sandwiches, pressing down with a spatula, until the bread is golden, the cheese melts and the sandwich is hot all the way through, about 5 minutes per side.