| Apple Jicama Slaw |
| 2 large jicamas, peeled and shredded |
| 2 large Granny Smith apples, cores removed and finely julienned |
| 1 yellow pepper, seeds removed and finely julienned |
| 1 red pepper, seeds removed and finely julienned |
| 1 red onion, finely julienned |
| As needed basic vinaigrette to coat |
| To taste salt and freshly ground black pepper |
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- Combine all ingredients at least 2 hours prior to service.
- Cover and hold for service in the refrigerator.
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| Reuben Sandwich |
| 3 Ounces TURKEY PASTRAMI, sliced thin |
| 1 Ounce Swiss cheese, sliced |
| 2 Ounces Apple Jicama Slaw, drained |
| 2 Slices marble rye bread |
| 1 Ounce Thousand Island dressing |
| As needed olive oil and unsalted butter |
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- Spread Thousand Island dressing on one side of each bread slice.
- On one slice of bread, layer turkey pastrami atop dressing, building it upwards.
- Add the slaw. Top with cheese and remaining bread slice, dressing side down.
- Heat skillet, griddle or panni machine until hot but not smoking.
- Add oil and small amount of butter to preheated skillet. Grill sandwich until golden brown. (If necessary, place another heavy pan on top of sandwich to weigh it down.)
- Add additional oil to pan if needed and flip sandwich to cook until heated through, golden in color and cheese is melted.
- Slice on the diagonal.
- Serve hot.
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