One of my most favorite sandwiches is the world is #18, the Georgia Reuben, from Zingerman's Deli in Ann Arbor, Michigan. #20, Tom's New Job, is the not-grilled version of this sandwich. I was inspired to create my own twist on one of the best sandwiches in the world. Really. I do not go to Ann Arbor without having one. Anyway, with my recipe here are some important similarities to #18: turkey, swiss cheese, slaw, & good bread. I took mine a different direction with jicama slaw, a balsamic dressing, and the addition of caramelized onions. Nothing will ever replace #18 for me, but mine is a darned good sandwich, too.
Recipe makes 4 sandwiches
- 4 ciabatta rolls
- 1 red onion
- 2 T butter
- 1 T olive oil
- salt & pepper
- 8 slices deli turkey
- 4 slices deli lacey swiss cheese
- 1 cup shredded cabbage
- 1 cup shredded jicama
- 2 T creamy balsamic vinaigrette*, plus more for rolls
- mixed baby greens
Slice ciabatta rolls in half and set aside. Cut onion in quarters and slice thinly. Heat butter and olive oil over medium-low heat until butter is melted. Add onions and sprinkle with salt & pepper. Cook onions over medium-low heat, stirring often, until soft and slightly brown, about 20 minutes. While onions cook, mix together shredded cabbage and jicama for slaw. Add 2 T of dressing to slaw and toss until well mixed. This will not be a creamy slaw, but rather, a lightly dressed mixture of cabbage & jicama. If you prefer it to be creamier, add more dressing!
To assemble sandwiches: Spread more balsamic vinaigrette on each half of ciabatta. Layer mixed baby green, 2 slices of turkey, 1 slice of cheese, and a heaping spoonful of slaw on the bottom of each roll. Top with 1/4 of the onions, more greens, and the other half of the roll. Enjoy (with an extra napkin!).
* I used Annie's Balsamic Vinaigrette - perfect consistency!