Apple Reuben

Name: Apple Reuben
Yield: makes 2 sandwiches
Ingredients: 1/3 cup mayonnaise; 1 tablespoon chile sauce; 1 teaspoon chopped green bell pepper; 1/2 teaspoon chopped pimiento; 1/2 teaspoon chopped chives; 4 slices rye bread; 4 slices Swiss cheese; 2 tablespoons olive oil; 16 to 20 thin slices Empire apple, unpeeled; 2/3 cup sauerkraut, drained; 2 tablespoons unsalted butter, melted

January 24, 2012

This unpretentious little bakery and café is a favorite with the locals, and Deb Moglia’s smart-looking sandwiches on fresh-baked breads attract a steady crowd at lunchtime. My favorite is the Apple Reuben, a warmingly satisfying construction inspired by the pastrami-stuffed version, only here it is made with sautéed local apples.

Recipe notes

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