This unpretentious little bakery and café is a favorite with the locals, and Deb Moglia’s smart-looking sandwiches on fresh-baked breads attract a steady crowd at lunchtime. My favorite is the Apple Reuben, a warmingly satisfying construction inspired by the pastrami-stuffed version, only here it is made with sautéed local apples.
Recipe information
Yield
makes 2 sandwiches
Ingredients
Thousand Island Dressing
1
1
1
1
1
Apple Reuben
4
4
2
16 to 20
2
2
Need to make a substitution?
Preparation
Step 1
To make the dressing, combine all of the ingredients in a blender on high speed and place the dressing in a sealed jar. Chill until ready to use.
Step 2
To make the Apple Reuben, spread enough Thousand Island Dressing to coat one side of each slice of bread. Top each bread slice with 1 slice of cheese. Heat the olive oil over medium heat in a sauté pan, add the apple slices, and sauté for 2 minutes, stirring constantly. Add the sauerkraut and cook for 1 minute more, just to warm. Remove from the heat and spoon the apple and sauerkraut mixture over 2 of the bread slices. Top with the remaining slice of bread, cheese side down. Brush the outside of the sandwich with the butter, place in a dry skillet, and grill slowly on both sides over medium heat for about 3 minutes per side, or until the cheese melts and the sandwich is browned.