Monte Cristo Reuben Club Sandwiches with Apple Slaw, Cranberries & Stuffing

Monte Cristo Reuben Club Sandwiches with Apple Slaw, Cranberries & Stuffing

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Dressing Ingredients

  • ½ C mayo
  • ¼ C sour cream
  • ¼ C chile sauce
  • 2 T ketchup
  • 2 T sweet pickle relish
  • 2 dashes Worcestershire sauce
  • 1 tsp Pioneer® Sugar
  • 1 tsp apple vinegar
  • 1 T yellow onion, finely minced
  • 1 garlic clove, finely minced
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp black pepper

Apple Slaw

  • ¼ C apple cider vinegar
  • ½ C mayo
  • ½ C sour cream
  • 1 T Dijon mustard
  • 1 T poppy seeds
  • ½ C honey
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ head red cabbage, julienned
  • ½ head green cabbage, julienned
  • 4 carrots, julienned
  • 3 Michigan Gala apples, peeled and julienned

For the Sandwiches

  • 24 slices of thick crusty artisan style or sandwich bread, plain or toasted
  • 2 lbs. sliced or shaved pastrami, turkey pastrami, smoked turkey or corned beef
  • 1½ lbs. Swiss cheese, sliced
  • Cranberry relish or dried cranberries, optional
    • Any leftover stuffing

For the Monte Cristo-style sandwich

  • 4 LG eggs
  • ½ tsp ground allspice
  • 2 T unsalted butter
  • Kosher salt, powdered sugar (optional)

Dressing Directions

  1. In a small bowl, whisk together all of the ingredients for the dressing until thoroughly combined. Cover and refrigerate until ready to use. (Double dressing recipe if using for dipping)

Apple Slaw:

  1. In small bowl, whisk together the apple cider vinegar, mayonnaise, sour cream, Dijon mustard, poppy seeds, honey salt and pepper. In a large bowl, toss together the cabbages, carrots and apple. Drizzle the dressing onto the veggies and toss to combine. Cover and refrigerate until ready to use.

Assembly Directions:

  1. To assemble the sandwiches, start with one slice of bread, lay a slice of Swiss cheese, top with meat, dressing, a thin layer of stuffing, and cranberry relish or cranberries, if desired. On a second slice of bread, spread the dressing on both sides and lay on top of the stuffing/cranberries. Top the second slice of bread with another slice of Swiss cheese and meat, and end with apple slaw. Spread the dressing onto one side of the third slice of bread and lay on top of the slaw (dressing side down).
  2. Beat the eggs and ground allspice in a large shallow bowl. Melt the butter on a griddle (or in a large skillet) over medium/low heat. Dip both sides of the sandwiches into the eggs. Cook in butter until the bottom sides are golden brown, about 3 minutes. Carefully flip and continue cooking until the other side is golden brown, about 2 minutes. Cut each sandwich in half and serve warm with Dijon mustard or extra dressing.
 
 
 

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