Shared Plates: June 2017 Contest Winner


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Shared Plates: June 2017 Contest Winner

Submitted By:

@galloc919

I think it’s time for Michigan to have a sandwich named after it. So when the time came to come up with a sandwich that represented Michigan, I knew it had to be unique. It had to be savory with a touch of sweetness, and of course, cheesy. I give you the Michigan Reuben.

How does it represent our Great Lake State? First of all the, the corned beef is braised in a Michigan craft beer. Of course you can use any pale ale, but I highly recommend Atwater’s Pale Ale Then there’s the coleslaw. Growing up in northern Macomb County, we were surrounded by orchards. I think the apples in the slaw add the perfect amount of sweetness and crunch. When it came to decide on a cheese, I feel Swiss works the best with corned beef. Finally, and this is extremely important, no sandwich is complete without a side of Better Made Potato Chips.


Michigan Reuben

Makes 2 Sandwiches

Total Time: 3 hours

Ingredients for Beer-Braised Corn Beef

One 2 1/2 pound Corned Beef w/ Season Packet
1 bottle of Pale Ale (Atwater Detroit Pale Ale)
1 Medium Onion Sliced
4 Cloves of Garlic Sliced
1 Bay Leaf

Ingredients for Apple Coleslaw

¼ cup Cider Vinegar
1 cup of Mayo
1/3 cup of Honey
2 tsp Salt
1 tsp Ground Pepper
1 small Cabbage, Cored, Shredded
2 Carrots, Peeled, Julienne
½ cup Finely Chopped Parsley
4 Apples, peeled, cored, julienne (Fuji Apples)

For assembly

¼ lb of Swiss Cheese Sliced Thin
4 Slices Marble Rye Bread
2 tbsp Butter, Softened

Directions

In a large pot combine the corned beef, season packet, beer, onion, garlic, and bay leaf. Add enough water to cover the corned beef. Bring to a boil over high heat. Cover and simmer over low heat until the beef is tender, about 2 ½ hours. While corned beef if braising, make the apple coleslaw.

Whisk together vinegar, mayonnaise, honey, salt and pepper until combined, set aside.  In a large bowl, stir the cabbage, carrots, parsley, and apples. Add the vinegar mixture and toss until well-blended. Refrigerate at least one hour.

Once corned beef is tender, transfer to a cutting board and let rest for 10 minutes. Slice against the grain.

To assemble the sandwich, heat a large nonstick fry pan over medium heat. Butter each slice of bread. Put in pan, butter side down. Add a slice of Swiss to 2 of the slices. Cook on medium for 2 minutes or until cheese begins to melt. Add your sliced corn beef on top of the cheese. On the other (empty) slices of bread, top with the coleslaw. Once bread is toasted, remove pan from heat.  Put each slice of bread on to cutting board and assemble sandwich. Serve with Potato Chips. 

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