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Grilled Ruben Sandwiches
Grilled Ruben Sandwiches Kosher Dill Pickles Coleslaw
Grasshoppers Chocolate Rocks
The first time I ever tasted a Grilled Ruben Sandwich, I was hooked. Back then I had to have rye bread without caraway seeds because I couldn’t stand them. But I have grown to love the taste, and over the years a Grilled Ruben has remained one of my favorite things to eat.
Chocolate Rocks are deep, dark chocolate cookies with a hint of mocha. Their delicate, cake-like texture practically melts in your mouth, making a delicious and decadent individual dessert for one. Yet they are sturdy enough to pack in a lunch box, eliciting a resounding Yes!! from the lucky recipient. Rich, but not sugary-sweet, they are the perfect indulgence for when you crave chocolate cake, but want the convenience of a cookie. Try them with a cup of coffee or a cold glass of milk. Yum!
This menu serves 4. Double everything except the coleslaw and cookies to serve 8.
Grilled Ruben Sandwiches with Kosher Dill Pickles
8 slices light rye bread, with or without caraway seeds 1 pound thinly sliced corned beef (corned beef can be delicious or tasteless, depending on the quality, so taste before you buy) 8 slices Swiss cheese 1 15-ounce can sauerkraut 1 cup Thousand Island Dressing 8 tablespoons butter, softened, for spreading 8 Kosher dill pickles spears
Lay out 4 slices bread. Top each with a slice of Swiss cheese, then ¼ of the corned beef (separate the slices so they are light rather than all stuck together), another slice of cheese, ¼ of the drained sauerkraut, 2-4 tablespoons Thousand Island dressing, and the second slice of bread. Spread 1 tablespoon butter on the top of each slice of bread. Heat a grill or two frying pans. Place the sandwiches, butter side down, on the grill and cover with pot lids or a sheet of foil. Cook slowly until bread is golden brown and cheese is starting to melt. Butter the top of the other slice of bread and flip sandwiches over. Cover and cook until browned and hot all the way through. Cut sandwiches in half diagonally and serve with two pickles spears and a scoop of coleslaw.
Makes 4 servings
6 cups cabbage, shredded 1 cup carrot, coarsely grated 1 apple, cored and cut into thin julienne ¼ cup green pepper, thinly slivered 1 cup mayonnaise 1 tablespoon sugar 1 teaspoon Dijon mustard 1 teaspoon celery seed ½ teaspoon salt
Combine mayonnaise, sugar, mustard, celery seed and salt. Combine with grated vegetables. Chill.
1 pint premium vanilla ice cream, softened (I prefer Häagen-Dazs because it only contains cream, sugar and vanilla) 2 tablespoons crème de menthe liqueur 2 tablespoons crème de cacao liqueur
Whirl 1 pint ice cream, half the crème de menthe liqueur and half the crème de cacao liqueur in a blender. Remove to a freezer container and freeze until ready to use. Serve in stemmed cocktail glasses.
¾ cup butter, softened ½ cup brown sugar ¾ cup granulated sugar 2 eggs 1 teaspoon vanilla 2/3 cup sour cream 2/3 cup Dutch-processed cocoa 2 cups flour ¾ teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt
Frosting: 2 ounces semi-sweet chocolate, melted 2 cups powdered sugar 3 tablespoons milk 2 teaspoons instant coffee 1 ½ teaspoons vanilla pinch salt
Preheat oven to 350ºº. Combine sour cream, cocoa, eggs and vanilla in a small bowl. Set aside. Cream butter and sugars together in an electric mixer until light and fluffy. Add half of chocolate mixture and beat until smooth. Add remaining chocolate mixture and beat again until smooth. Whisk together flour, baking powder, baking soda and salt. Add to mixture and beat just until combined. Drop small scoops of dough on a parchment-lined baking sheet. Bake 10-12 minutes, or until cookies resist when pressed lightly with a finger. Cool on racks.
Heat milk and stir in instant coffee until dissolved. Combine with remaining ingredients and stir until smooth. If frosting seems too dry, add more milk, a few drops at a time, beating after each addition. Frost cooled cookies. Let rest on racks for an hour or so to set frosting.
Using premium cocoa and chocolate for these cookies will elevate them to another level. My personal favorite is Valrhona cocoa and semi-sweet chocolate for a deep, dark, rich chocolate flavor. If you can't find Valrhona in your market, it is available from many on-line sources. A bit expensive, but worth every penny.
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Copyright © 2008 by Charlotte Rose. All rights reserved. |
