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Categories:
vegetable oil bay leaf garlic red cabbage cinnamon nutmeg dark brown sugar red wine vinegar Bread deli deli maple deli Swiss cheese Sweet Pickle chili sauce mayonnaise
Viewed: 24 - Published at: 5 years agoIngredients
- 2 tablespoons vegetable oil
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 small red cabbage, quartered, cored and shredded
- 2 whole cloves (optional)
- 1 cinnamon stick
- 12 teaspoon freshly grated nutmeg
- 2 tablespoons mccormick's McCormick's Montreal Brand steak seasoning
- 3 tablespoons dark brown sugar or 3 tablespoons Splenda brown sugar blend
- 14 cup red wine vinegar or 14 cup cider vinegar
- 1 large pumpernickel bread or 1 large rye bread or 1 large sourdough bread
- 12 lb sliced deli corned beef
- 12 lb deli maple-smoked turkey
- 12 lb deli sliced pastrami
- 12 lb sliced swiss cheese
- 12 cup sweet pickle relish
- 1 cup chili sauce
- 12 cup mayonnaise
Method
- Heat a large nonstick skillet over medium-high heat.
- Preheat broiler and place rack 10"-12" from heat.
- To very hot skillet add vegetable oil, bay leaf, garlic, cloves(if using), cabbage, cinnamon stick and nutmeg.
- Cook, stirring frequently, 5 minutes, then add the grill seasoning and brown sugar or splenda and toss to coat.
- Add vinegar, cook off 2 minutes then remove from heat and let stand.
- Remove bay leaf, cloves and cinnamon stick.
- Preheat oven to 350F.
- Cut 1' off bread acroos the whole loaf to remove top.
- Remove the soft insides of the bread to form a bread bowl.
- Pile half the cabbage into base of the bread.
- Fill bread with meats and Swiss cheese,.
- Place filled bread into the oven to melt the Swiss.
- Top melted cheese with the remaining seared pickled cabbage.
- Slather the top with sweet pickle mixed with chili sauce & mayonnaise, and set bread top into place.
- The loaf will appear whole and empty to the naked eye.
- Pack to travel or serve on cutting board.
- Cut loaf into 6-8 sections and serve.
