Tuscan Tomato Grilled Focaccia Reuben

Our guest blogger today is Rose Korkowski from the Facilities Team. Rose loves cooking and baking, and everyone at HQ looks forward to her treats!

My love of cooking and baking came from my mother-in-law. She had 17 children and knew how to make the most of everything. My husband has told me about how the boys would come home after school and take the bread she had just baked, cut it in half and fill the center with her homemade jelly. After she died we found notebooks full of her recipes!

My own mom didn’t cook much, but I rarely go a day without cooking or baking something. I love revising recipes to suit my own family, and I’m working on making a cookbook for my two children, who are now 30 and 35. They’re good cooks, and I want them to always have their favorite recipes.

I created this recipe for a potluck where everyone brought a dish to share (I made cupcakes out of Classy Chocolate Pound Cake Mix) and something for the grill. I thought a sandwich would be great on the grill because it would grill quickly and easily. I placed it on the top rack of the grill and waited until everyone else’s meat was done.

Tuscan Tomato Grilled Focaccia Reuben

• Tuscan Tomato Focaccia Bread Mix
• 12 oz. can beer
• 3 Tbsp. Roasted Garlic Infused Oil
• 4 cups thinly sliced cabbage
• 2 Tbsp. cider vinegar
• 1 Tbsp. salt
• 1 tsp. sugar
• ¼ cup ketchup
• ¼ cup mayonnaise
• 12 slices Swiss cheese
• 1 pound smoked sliced turkey

Preheat oven to 425. Combine first 3 ingredients; pat into an 8 x 12 rectangle on a cookie sheet. Bake 20-25 minutes; cool. Toss cabbage with vinegar, sugar and salt; let stand at room temperature about 30-60 minutes, tossing occasionally. Combine the mayonnaise and ketchup in a separate bowl.

Slice the bread in half lengthwise and cut each half open like a hamburger bun. Spread the ketchup mixture on the bottom halves of the bread; top with Swiss cheese, turkey, cabbage mixture and another slice of cheese. Wrap in foil to make one large sandwich, or cut into 8-10 individual sandwiches and wrap in foil. Bake at 350 for 30-40 minutes, or grill over low heat until bread is toasted and cheese is melted. Makes 8-10 servings.

Tuscan Tomato Grilled Focaccia Reuben

Testing Notes

• Substitute any meat and cheese combination you like.
• If you have sauerkraut available, feel free to use that instead of the cabbage mixture.
• These are pretty hearty sandwiches – just add a side of fresh fruit for a complete summer meal.

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