Bison Reuben Sandwich

Name: Bison Reuben Sandwich
Yield: serves 8
Ingredients: 3 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce; 1 buffalo brisket (about 4 pounds); 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 2 carrots, coarsely chopped; 2 medium onions, coarsely chopped; 2 stalks celery, coarsely chopped; 6 cloves garlic, coarsely chopped; 1 quart chicken stock, homemade (page 240) or store-bought; 1 1/4 cups red wine vinegar; 3 tablespoons honey; Kosher salt and freshly ground black pepper; 1 large head of red cabbage, cored and thinly sliced; 16 (1/4-inch-thick) slices Pullman or other good-quality white sandwich bread; 1/4 pound fontina cheese, grated (1 cup); Hundred Island Dressing (recipe follows); 8 tablespoons (1 stick) unsalted butter; 1 cup mayonnaise; 3 tablespoons ketchup; 1 to 2 teaspoons Frank’s RedHot or other hot sauce, to taste; Kosher salt and freshly ground black pepper; 1/4 cup finely chopped pickled okra; (makes about 1 1/2 cups)

December 14, 2011

A trip to New York City wouldn’t be complete without stopping in a Jewish-style deli, and you can’t go to a New York deli without trying a Reuben sandwich piled sky-high with corned beef brisket, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. This is my southern take on that great sandwich. Lean bison is naturally lower in fat than beef, but its flavor is quite similar and you should feel free to use beef brisket if you can’t find or don’t care for bison. I often dress red cabbage as coleslaw for sandwiches, but cooking it first mellows its bitter note. Hundred Island Dressing is revamped from the original with a substitution of pickled okra for pickle relish. Okra reinforces the southern touch that’s also present in the barbecue sauce.

Recipe notes

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