Description
A classic rueben with wild garlic Havarti has peppery greens added to the mix and sweet butternut squash for a great combination of flavors.
Ingredients
Scale
Reuben croutons
- 2 slices rye bread
- 1/4 pound corned beef
- 2 ounces Castello Havarti, Wild Garlic cheese
- 1 Tablespoon butter
Salad
- 1/2 cup, cubed roasted butternut squash
- 2 cups arugula
- 1/2 apple, (crisp variety like Fuji), sliced into matchsticks
Dressing
- 1 pickle spear, minced
- 1/4 cup greek yogurt, 0%
- 1/4 cup mayo
- 2 T ketchup
- a dash Worcestershire sauce
- freshly ground pepper
Instructions
- To make a reuben, heat up a cast iron skillet and add the pat of butter to melt. Lay two pieces of bread flat. Place cheese on the first layer, touching the bread and then build with corned beef. Top with other slice of bread and place on the heated skillet to toast and allow cheese to melt. Flip over to toast the other side. Cut into cubes.
- To make the dressing, mix everything together in a small dish.
- To make salad add salad ingredients, top with croutons and drizzle dressing over the top.
- Category: Main