Chef Josh Aaron
The Island Bar and Grill, Highport Marina
Cajun Reuben Sandwich
3/4 to 1 lb Thin Sliced Corned Beef
Pumpernickle or Marbled Rye Bread
Cajun Remoulade Sauce
2 Cups Mayonaisse
3 Tbsp Creole Mustard
1/2 tbsp horseradish
1 tbsp chopped garlic
tabasco sauce (optional)
Heat an oiled skillet over medium high heat and place 6 oz of corn beef on in skillet in small pile and let cook for 2 to 3 min then turn over and repeat. Place about a tablespoon and a half of sauerkraut on top of beef then add Cajun Remoulade over that then place Swiss cheese on top and cover with lid to let cheese melt. While cheese melts using a griddle or another hot skillet toast bread on one side then place meat mix on top of one piece and make a sandwich. Transfer to a cutting board and cut in half at a angle and serve kettle chips or home fries. Tip: Use as little or lot of the sauce you like to taste. Same with the sauerkraut or if your not a fan of sauerkraut you could make a colelsaw with fresh shredded cabbage and the Cajun Remoulade.
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