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Tangy Apple Slaw Corned Beef Reuben

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This tangy apple slaw corned beef reuben is the perfect fall sandwich. Perfectly toasted marble rye topped with an apple cabbage slaw, corned beef, melted swiss cheese and lots of homemade Russian dressing.

The weather has been absolutely perfect these past couple of weeks. My poor husband is pretty much freezing because almost every night I want to throw open the windows and breath in that fresh 40 degree air. Of course my decision is vetoed and I’m forced to instead lay there with the fan blasting on my face while dreaming about cold crisp sleeping air.

I know I’m so weird. But seriously I cannot sleep if I’m even the tiniest bit warm. I love fall and I’m not afraid to admit it! Give me all the cool crisp air please!

You know what else is awesome about fall? Apples! I swear I could scream I get so happy when it’s fresh apple season. Listen, I know apples keep really well and sure I can have an apple anytime I want. Even in the middle of January I can run to the store and get an apple. But you know what? That apple might taste ok for an apple in January but it tastes nothing like a fresh from the farm fall time apple.

You know what’s even better? SweeTango® apples. I tried them for the first time a couple of years ago and fell in love. They are perfectly crisp, juicy and nice and sweet. In fact they are a combination of Honeycrisp and Zestar! apples. So you know they are going to be delicious! They are also the perfect “from the hand” type of apple. Meaning you don’t need to throw them in a pie to enjoy them. They are great eaten raw or barely cooked. Plus not just anyone can grow SweeTango apples. You have to be hand picked and have just the right type of farm to grow these beauties. This insures that every single SweeTango apple is absolutely perfect.

That’s why today I’m showing you a scrumptious recipe for a simple sandwich you can throw together for a quick and easy weeknight supper or a weekend lunch. It’s a play on the usually heavily loaded Reuben sandwich by pairing it with a fresh apple and cabbage tangy slaw. It’s a simple dish that is sure to knock your socks off!

Also included is the usual suspects – corned beef, Swiss cheese and homemade Russian dressing. This is the type of sandwich you dream about!

Luckily for you I’m giving you the recipe so your dreams can come true!

{Looking for more delicious sandwich recipes? Try my Cuban sandwich, avocado egg salad BLT or my turkey apple brie panini with honey mustard maple mayo.}

Tangy Apple Slaw Corned Beef Reuben

This tangy apple slaw corned beef reuben is the perfect fall sandwich. Perfectly toasted marble rye topped with an apple cabbage slaw, corned beef, melted swiss cheese and lots of homemade Russian dressing.

Yield: 2 sandwiches

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

For slaw:

  • 1/2 cup thinly matchstick sliced SweeTango apples
  • 1/2 cup shredded cabbage cole slaw mix
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons whole grain mustard
  • 2 teaspoons Dijon mustard
  • Kosher salt and pepper, to taste

 

For sandwich:

  • 4 slices marble rye bread
  • 2 tablespoons unsalted butter
  • 4 tablespoons homemade Russian dressing
  • 4 slices Swiss cheese
  • ½ pound deli sliced corned beef

Directions:

For slaw:
Mix all ingredients together and set aside until you prepare the sandwich.

For sandwich:
Preheat your Panini press to medium heat.

Spread ½ tablespoon butter onto 1 side of each slice of bread. On the other side of each slice spread 1 tablespoon Russian dressing.

Top the Russian dressing with 1 slice of Swiss cheese. On 2 slices of the bread top with half the corned beef and half of the apple cabbage slaw. Top each sliced with remaining slice of bread, cheese side down.

Add sandwich to the Panini press and cook on medium heat for about 10 minutes or until the cheese is melted and the sandwich is warm and golden brown.

Disclosure: This post has been sponsored by SweeTango apples. As always all thoughts and opinions are 100% my own.