New Age Reuben

1½

tablespoons Balsamic Honey Vinegar, see note

½

cup extra virgin olive oil

About 2 tablespoons fresh thyme and oregano, minced

2 teaspoons minced garlic

1 tablespoon fresh lemon juice

Salt and pepper, to taste

½

head thinly shredded cabbage (green or red)

1 tablespoon grainy mustard

2 tablespoons mayonnaise, mixed

1 pound thinly sliced pastrami, corned beef or lean turkey pastrami

1 pound deli sliced Jarlsberg or Jarlsberg Lite cheese

8 slices rye bread

In a non-reactive bowl or resealable bag, combine vinegar, olive oil, herbs, garclis, lemon juice, salt and pepper. Add cabbage and refrigerate 1 hour or overnight. If you'd like after marinating, sauté cabbage to wilt.

Heat oven to 300 degrees.

In a small bowl, combine mustard and mayo. Divide mustard-mayo, cheese, pastrami and cabbage between 4 bread slices. Top with remaining bread. Wrap sandwiches in foil and bake 20 minutes. Or, grill sandwiches in non-stick skillet, with some butter.

Serves four.

Cook's note: Honey Ridge Farms Balsamic Honey Vinegar is sulfite-free balsamic-style aged vinegar, made completely with honey. Traditional balsamic vinegar may be substituted.

honeyridgefarms.com