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TravelOregon.com - Recipe of the Month
Contemporary Reuben Sandwich with Red Cabbage-Fennel Sauerkraut
This easy, comforting winter dish makes for a great lunch or casual dinner, as it evokes the flavors of European explorers who traveled the Oregon Trail. It is an example of one of the simpler dishes among the boldly innovative Contemporary Oregon Trail Cuisine created by Executive Chef Toby Bauer for the new restaurant Brand 33 in Sisters.
In featuring Contemporary Oregon Trail cuisine, Chef Bauer serves this dish with house-cured elk pastrami, but it can be made with any high-quality pastrami or corned beef from your local deli.
Ingredients:
Yield: 1 sandwich
-2 slices marble rye bread
-2 tbsp (two tablespoons) stone-ground mustard
-2 slices gruyere or high-quality Swiss cheese
-½ cup (one-half cup) red cabbage-fennel sauerkraut (see below)
-4 oz. (four ounces) elk pastrami or other pastrami or corned beef
-Place griddle on medium high heat. Spread marble rye with soft butter. Place buttered side down on griddle. Spread mustard on bread. Heat pastrami and sauerkraut on griddle next to bread for 1 minute.
-Place meat, cheese and sauerkraut on bread.
-Assemble sandwich, take off griddle and slice in half.
-Chef Bauer serves this with a house-made pickle fennel slaw, but at home, chips work well too.
Red Cabbage-Fennel Sauerkraut
Yield = 12 cups
Ingredients:
-2 Heads Red Cabbage, sliced thin
-4 Bulbs Fennel, sliced thin
-2 C. (two cups) Red Wine
-2 C. (two cups) Red Wine Vinegar
-1 C. (one cup) Port
-¾ C. (three-fourths cup) Pernod
-½ C. (one-half cup) Brown Sugar
-2 T. (two tablespoons) Fennel Seed, toasted
-2 T. (two tablespoons) Coriander Seed, toasted
-Salt and Pepper to taste
Place all ingredients in 12 qt stock pot. Steep on low heat till reddish
purple throughout, about 1 hr.
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