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TOM AND JOE'S DINER ~ Since 1933
Central PA Live - August 1st, 2016

Italian Reuben

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   Monday August 1, 2016 - Italian Style Reuben - You're Gonna Love It!!
   Shredded Cabbage
   Sliced Provolone Cheese
   Vegetable Oil 
   Cider Vinegar 
   Sliced Capicola 
   Sliced Italian Salami
   Sliced Prosciutto 
   Salt & Pepper to Taste 
   Deli-Style Rye
1. Use two pieces of the Deli-Style Rye and butter one side on each piece
2. Place the butter side down on skillet on medium heat
3. Either in the same skillet or separate skillet fry up the capicola, salami, and prosciutto until it begins to brown
4. Use a spatula or tongs to place the capicola, salami, and prosciutto on the cheese of one of the slices of bread.
5. Top the meats with the Italian-Style cabbage, flip the other piece of bread so that the cheese from that piece tops the Italian-Style Cabbage.  Check the underside of the bread to see that it is beginning to crisp before flipping it.
6. Remove the sandwich from the skillet and cut at an angle to serve.  You can also cut in smaller pieces and place a sandwich toothpick in each piece and serve as an appetizer.
7. As an optional dipping/serving sauce, us a plain yogurt based dill sauce. 
Italian-Style Cabbage: 
1. Place shredded cabbage in a large mixing bowl 
2. Add two parts of cider vinegar for one part of vegetable oil
3. Add salt & pepper to taste mix thoroughly 
Optional Dill Sauce:
1. Use plain yogurt as a base
2. Add dried dill
3. Add small amount of dill pickle juice.