Joy Magazine

Spicy Grilled Reuben

Here's a hot twist on an old favorite. if you're looking for a great sandwich to serve around the pool or take on a picnic, we've got it. It just might be a little spicier than you remember!

Cabbage Mixture:

Side Dishes

Hearty Irish-Style Potatoes and Cabbage

1/4 cup olive oil

3 tablespoons Dijon mustard

3 tablespoons Tabasco® green pepper sauce

11/2 teaspoons salt

6 medium all-purpose potatoes, peeled and cut into 1-inch pieces

1 small head green cabbage, cored and cut into 1-inch pieces

1 large red onion, cut into 1-inch wedges

Preheat oven to 425º F.

Combine oil, mustard, Tabasco sauce and salt in medium bowl.

Combine potatoes, cabbage and onions in large roasting pan; toss with Tabasco sauce mixture.

Roast vegetables in oven 25 to 30 minutes, or until tender, stirring occasionally.

Makes 6 servings.

Fiery Colcannon

3 pounds Yukon gold potatoes, peeled and cut into pieces

2 tablespoons vegetable oil

4 cups chopped green cabbage

4 scallions, sliced

4 tablespoons Tabasco® green pepper sauce, divided

1 cup half-and-half, warmed

1/4 cup butter or margarine, melted

1 teaspoon salt

2 tablespoons fresh chopped parsley

Heat potatoes and enough water to cover to boiling in 3-quart saucepan over high heat. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender. Drain well.

Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add cabbage; cook until just tender, about 10 minutes, stirring occasionally. Stir in scallions and 3 tablespoons Tabasco sauce; cook 3 minutes longer or until vegetables are tender, stirring occasionally.

Mash potatoes in large bowl. Stir in half-and-half, melted butter, remaining Tabasco sauce and salt; mix until smooth.

Add cabbage mixture; stir until well blended. Sprinkle with parsley.

Makes 6 servings.

2 tablespoons vegetable oil

2 cups finely shredded savoy cabbage

1 small onion, chopped

1/4 cup water

2 teaspoons of Tabasco® hot

green pepper sauce

1/2 teaspoon salt

Spicy Honey Mustard:

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon hot green pepper sauce


4 slices rye bread

1/4 pound deli corned beef

4 slices Swiss or Muenster cheese

2 tablespoons butter or margarine, divided

Heat oil in a 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 hot sauce in a 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 a 12-inch skillet over medium heat. Add sandwiches; cook until bread is golden, turning once and adding remaining butter.

Makes 2 Reubens.

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