April is National Grilled Cheese Month, and I had to celebrate with my favorite grilled cheese! I like to call this a "Vegetarian Reuben", but it's really not a Reuben at all. I make my own "pickled" red cabbage and replace the meat with mushrooms. Instead of a Thousand Island dressing, I make a concoction of mayonnaise, Dijon mustard and dill relish. I generally use rye bread, because I love love love rye and pumpernickel breads. So as you see, this is really not a Reuben at all. But let's be honest, who's stopping me from calling it one?
(makes 2 sandwiches)
4 slices rye bread (or whatever bread you have)
4 slices Swiss cheese (lacey, baby or regular)
10-15 button mushrooms (cleaned and sliced)
1/4 head red cabbage (sliced)
2 cloves garlic ( minced)
3 tbsp mayonnaise
2 tbsp Dijon mustard
2 tbsp dill pickle relish
2 tbsp horseradish
1/4 cup apple cider vinegar
sea salt and freshly ground black pepper
The first step in assembing this grilled cheese is to prepare all your ingredients. Heat two saute pans over medium heat. Add some olive oil to each pan. In one pan, add the mushrooms, garlic and black pepper. Let cook for 5 minutes.
In the second pan, add the red cabbage, salt and pepper and let cook in oil for 2 minutes. Add the vinegar and horseradish and let cook for 5 more minutes.
While both the mushrooms and cabbage are cooking, mix up the dressing. Combine mayonnaise, Dijon and relish in a small bowl.