Monday, July 11, 2011

Redneck Reuben

I still had some leftover BBQ pulled rib meat, and I had already made the Frizzled Mac n' Rib Melt, but I wanted to try and use some more of the leftovers. I decided to do a Redneck Reuben, which is just a southern twist on a classic northern sandwich. Instead of corned beef, I substituted pulled pork coated in BBQ sauce. I changed the sauerkraut to creamy coleslaw. Instead of Russian Dressing, I decided to use one of our favorite sauces, savannah remoulade. I also used havarti cheese instead of swiss. This sandwich is essentially a classic pulled pork sandwich just kicked up a bit. Anyway... enjoy :)
Redneck Reuben with Savannah Remoulade
For the Redneck Sauce:
¼C Ranch
¼C BBQ Sauce
Savannah Remoulade Sauce

For the Sandwich:
4 Slices of French bread
2C Leftover Pulled Pork
½C BBQ Sauce
½C Coleslaw
Prepared Redneck Sauce
6 Slices of Havarti Cheese

1. To Make the Redneck Reuben Sauce: Combine the ranch and BBQ sauce together and whisk to combine. Refrigerate until ready to use.
2. Combine the BBQ sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
3. Preheat the Panini grill to medium-high heat. Melt 2T of Butter and brush 1T of melted butter on one side of each bread slice. Flip over half of the bread slices; slather on some of the redneck sauce, and layer 1 slice of smoked gouda cheese on each side. Top each one-quarter of the pulled pork, creamy coleslaw, and another slice of cheese. Top with the remaining bread slices, buttered-side up.
4. Working in batches, cook the sandwiches until the cheese melts and the bread is golden brown, about 5 minutes.
5. Serve immediately!

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