Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 4
© Squire Fox

How to Make It

Step 1    

In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.

Step 2    

Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

Step 3    

Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Make Ahead

The cabbage can be refrigerated for up to 2 days.

Suggested Pairing

A sandwich this decadent needs a spicy, full-bodied red to cut through the richness. An earthy, cherry-rich Oregon Pinot Noir would make an ideal pairing.

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