Ingredients
1tbsporganic pancetta,finely chopped, optional
1tbsporganic extra virgin olive oil
1mediumorganic onion
1mediumorganic apple
kosher salt
pepper
½cuporganic wine,(red or white)
½tspcelery seed
½mediumorganic red cabbage
1tbsporganic cider vinegar
2sliceorganic rye bread
½tsporganic mustard
2sliceorganic turkey breast,or organic turkey pastrami
1sliceorganic Swiss cheese,low-fat
Preparation
Heat a large sauté pan over medium heat. Add the pancetta, if using, and the olive oil and cook over medium heat until lightly browned.
Add onion, apple, salt, and pepper, and cook until the onions are translucent and starting to brown at the edges. Add the wine (or water) and celery seed and de-glaze the pan, scraping up the brown bits.
Add the cabbage and combine well with the contents of the pan. Sprinkle with salt, cover, and cook over a low heat for 1 hour, stirring from time to time to prevent burning. Remove from heat and add the vinegar.
This is an open-face Reuben. Toast bread and spread with mustard. Spoon the red cabbage on the bread and cover with two slices of turkey or turkey pastrami and a slice of Swiss cheese over the top.
Place the sandwich in a preheated 350 degrees F oven until the cheese melts, and serve.
