I made this recipe to reflect the leaving of the dwarves from the rest of Eragon's journey. The coleslaw is a reflection of the elves that have now joined with Eragon at Du Weldenvarden.
I wasn't sure how well the coleslaw was going to work, after all I was using the stems from my leftover swiss chard. It ended up being such a great way to use leftovers, that I can't believe I have never thought of using the stems before. Usually they are just tossed out, and now I know something I can always use them for in the future.
Reuben Paninis and Swiss Chard Coleslaw
For the Reuben's:
- Rye and Pumpernickle Bread (4 Slices)
- Cooked Corned Beef (2 1/2inch Slices)
- Sharp Cheddar Cheese (4 Slices)
- Sauerkrat (6 Tablespoons)
For the Swiss Chard Coleslaw:
- Cooked Swiss Chard Stems (8, Finely Chopped)
- Cabbage (1 Cup, Shredded)
- Carrots (1 Cup, Finely Chopped)
- Onion (1/2, Minced)
- Mayonnaise (1/2 Cup)
- Sugar (1/3 Cup)
- Milk (1/4 Cup)
- Lemon Juice (2 1/2 Tablespoons)
- Vinegar (1 1/2 Tablespoons)
- Salt (To Taste)
- Pepper (To Taste)
Instructions
- Since the coleslaw requires a minimum of 3 hours to chill (or overnight), it's better to start this process first!
- In a large bowl mix together the Mayonnaise, Sugar, Milk, Vinegar, and Lemon Juice.
- Add in the remaining Coleslaw ingredients and cover in plastic wrap, and let it sit in the fridge.
- On two slices of bread stack the Corned Beef, Cheddar Cheese, and Sauerkraut. Place the other slice of bread on top, and cook in a panini maker until the cheese has melted.
- Plate and Enjoy!
I love simple sandwiches - sometimes you just can't beat that in a day. Not to mention this coleslaw, I don't know why I would ever buy coleslaw again, it's so easy to make!!
Tomorrow will be an interesting dish I'm sure, I just haven't come up with it yet… Those pesky vegetarian elves!
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