The Redemption Reuben
|For cabbage mixture|
|Vegetable oil||2 Tablespoon|
|Shredded savoy cabbage||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Jalapeno sauce||2 Teaspoon (green pepper, Tabasco Brand)|
|For spicy honey mustard|
|Dijon mustard||2 Tablespoon|
|Jalapeno sauce||1 Tablespoon (green pepper, Tabasco Brand)|
|Rye bread slices||4|
|Deli corned beef||1⁄4 Pound|
|Swiss cheese slices/Muenster cheese slice||4|
|Butter/Margarine||2 Tablespoon, divided|
Heat oil in 10-inch skillet over medium heat. Add cabbage and onion; cook for 10 minutes. Add water, Tabasco sauce and salt; cook until cabbage is tender.
Meanwhile, combine honey, mustard and TABASCO® brand Green Jalapeño pepper sauce in small bowl.
Prepare sandwich: Spread one side of bread slices with spicy honey mustard. For each Reuben, top 1 bread slice with 1 slice cheese, half of cabbage mixture, half of corned beef, 1 slice cheese; top with bread slice, mustard-side down. Repeat with remaining ingredients.
Melt 1 tablespoon butter in 12-inch skillet over medium heat. Add sandwiches; cook until bread is golden, turning once and adding remaining butter.