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Variation two on the reuben, but we used red cabbage (prepared with a little fat back salt & pepper) and a combo of pastrami and corned beef served open faced...mmmmm
Also love combo sandwichs (grilled chicken, grilled potobello mushrooms, roasted red peppers with some arugala or fresh basil leaves. Melt some mozzerella or fontina and sprinkle extra virgin olive oil and serve on foccia bread fresh out of the oven...Also use garlic bread...leave out the chicken and use grilled zuccini and onion and it is a grilled veggie sandwich.
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