Corned Jackfruit Reubens with Swiss Cheese

Ingredients:

 For the pickling spice mix:

2 Crushed Dried Bay Leaves

2 tablespoons Whole Mustard Seeds, yellow or brown in color

2 tablespoons Coriander Seeds Whole

1 tablespoon Mixed Whole Peppercorns

2 Whole Cloves may be substituted

2 tsp Dill Seeds

1 tsp Red Pepper Flakes

1 gram of Caraway Seeds

For the Jackfruit:

2 20-ounce cans of drained in water

Save only the liquid from one can of beets and use the beets at a later date.

Other Ingredients:

Deli Swirl or other types of Rye

Slices of Swiss-style cheese I enjoy the brand CHAO.

1 can Sauerkraut

1000 Islands Dressing

1 1/2 c Mayonnaise

1/2 c Ketchup

1 milliliter of Apple Cider Vinegar

1 1/2 tablespoons minced onion (or grated)

Three to four tablespoons Sweet Pickle Relish or sliced pickles

1 tsp Salt

1/2 tsp Black Pepper

1 tsp minced chiles are optional, but they add a wonderful taste.

How to prepare:

How to prepare the marinated jackfruit:

Drain the liquid from a can of beets, keeping it for use with your pickled spices. I recommend using a glass (stain-resistant) dish with a lid for this step. You can have the beets at a later dinner.

Combine the pickling spices (you may use a pre-made combination, but be cautious! I did not care for the abundance of cinnamon, allspice, and cloves in this dish.

Add the sliced, drained to the pan. The majority of jackfruit brands are triangular in shape. I used a sharp knife to cut each square into three thinner triangles. Marinate for many hours, or overnight if possible.

Remove the slices from the marinade, set them in a nonstick over medium-high heat, and cook until they begin to brown. At this point, the majority of the remaining liquid should likewise be gone.

How to prepare the thousand island dressing:

Whisk together all of the Thousand Island Dressing ingredients. Adjust the spice and seasonings as necessary.

Simply draining the sauerkraut is all that is required for its preparation.

How to prepare the sandwich:

Spread Thousand Island Dressing on each slice of rye bread, then top with cheese slices. Add slices and sauerkraut on top. Here, more is unquestionably better

Place the sandwich in a toaster oven (preferred), nonstick skillet, or panini press, if desired. Serve with extra dressing, potato chips, and spears of dill pickle. Enjoy!

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