Sunday, May 12, 2013

Meatless Grilled Reuben

Recipe test for Food52:

Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. Thanks to Brussels Sprouts for Breakfast, I have now been ruined for all other sandwiches and I'm OK with that!

I tested this recipe for the excellent website, Food52. It was created by Brussels Sprouts for Breakfast (please take a moment to thank her for the gifts you are about to receive!). The recipe below is an adaptation of her amazing original!

Vegetarian "Reuben" Recipe Test
Adapted from Brussels Sprouts for Breakfast on Food52 
(Makes enough for 2 sandwiches but you will probably (read definitely) want to double this.)
4 slices seeded rye 
4 slices baby Swiss cheese 
14 button mushrooms, sliced somewhat thickly, so they retain their meaty texture
2 cloves garlic, finely minced
1/8 head red cabbage, thinly sliced
2 heaping Tablespoons prepared horseradish
1/4 cup raw apple cider vinegar, like Bragg's
sea salt to taste
freshly ground black pepper to taste
4 Tablespoons salted butter
extra virgin olive oil 

3 Tablespoons mayonnaise (I used Hellman's)
2 Tablespoons course Dijon mustard
2 Tablespoons sweet pepper relish (like Howard's, my family favorite)

Measure out all of your ingredients and set two large sauté pans on the stove.

In Pan One: Heat a drizzle of olive oil over a medium flame, then add the mushrooms, garlic, a pinch of salt and about 20 turns of freshly cracked black pepper. Sau
 for 8-10 minutes, until the mushrooms are browned, being careful to keep the heat low enough that the garlic doesn't burn.

In Pan Two: Heat a drizzle of olive oil over medium/high heat then add the red cabbage, apple cider 
vinegar, horseradish, a good sprinkling of salt and about 20 turns of freshly cracked black pepper. Sauté until wilted, about 6-8 minutes. If it's still very firm after you sauté it, cut off the heat and cover the pan for a few minutes so the cabbage can wilt in the residual steam.

Dressing: While everything is cooking, combine the mayonnaise, course Dijon and red pepper relish. Taste for seasoning and adjust if needed. 

To Assemble: Generously butter one side of two slices of bread with about 1 Tablespoon of butter each. Place the bread, butter side down, then proceed as follows...
  • Dressing 
  • Mushrooms
  • Swiss
  • Red Cabbage 
  • Swiss
  • Final slice of bread
Turn the flame to medium/high and place a heavy pan or weight on the top on the sandwich. Toast until the butter has melted and the bottom slice of bread is browned and crisp. Smear a generous amount of butter on the top slice of bread and flip the sandwiches, weighing them again. 

For a nice crispy crust, cook each sandwich for 4-5 minutes per side. Watch for smoke as grilled sandwiches can burn very quickly!

Eat it while it's hot, then lick your fingers clean and stare at the second sandwich longingly while silently willing yourself not to eat it!