It was definitely an easy dinner tonight. I found this recipe in a magazine while waiting at the car dealership yesterday. I knew Josh would like it but I wasn’t too sure about it myself. I read the recipe over and over and the more I read it, the more I actually liked it. I changed it up a little bit with the sauce and I bought an un-cut loaf of homemade bread and cut it into thick slices. It was fabulous! It fit well and I didn’t serve this with anything else. The sandwich alone filled me up! Enjoy and I hope you like it!
Here’s What You’ll Need:
2 Tbsp butter
3 cups shredded cabbage – add celery seed, salt, & black pepper to taste
2 Tbsp apple cider vinegar
1 cup sour cream
1/4 cup ketchup
3 Tbsp pickle relish
3-4 green onions (white and light green parts only), finely chopped
Black pepper
2 Tbsp melted butter
8 slices bread (deli rye works great)
Brown deli mustard (I used Dijon)
3/4 lb. swiss cheese, sliced
1 lb. deli ham
Directions:
In a large skillet, melt (1st listing) butter over medium. Add the cabbage; cook until wilted, about 5 minutes. Season with the celery seed, salt, & black pepper to taste. Add the apple cider vinegar and lower the temp to keep the cabbage mixture warm.
In a medium bowl, combine ketchup, sour cream, relish, and green onions (I chopped a small Vidalia onion), season with salt & pepper.
In a microwave or small pan, melt (2nd listing) butter, brush one side of the bread slices with the melted butter.
Build the sandwiches with the buttered side facing out. Spread 4 slices of bread with the mustard, top with a slice of Swiss cheese, the ham, another slice of cheese, and the cabbage mixture. Slather the other 4 slices of bread with the onion dressing, set on top of sandwiches with the buttered side facing out.
Griddle the sandwiches pressing down with a spatula until the bread is golden, the cheese melts and the sandwich is hot all the way through; about 5 minutes per side.
The Seasoned Pantry 