Monday, January 23, 2012

Sweet Jane: Turkey with Jicama Slaw & Caramelized Onions on Ciabatta.

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
  • 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! 

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