I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.

I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini. Low and behold, it worked. With Swiss cheese, the result was something like an earthier, crunchier Reuben with honey baked ham standing in for the usual salty-sweet combo of corned beef and Thousand Island dressing. To see how I made it and get the recipe, read more.

When assembling, be sure to put the ham down first, then the pickles; on the first try, I put the pickles directly on the bread, which caused tragic sogginess once it hit the panini maker. This sandwich would also probably work in the oven, but I recommend the panini press in order to thoroughly cook the cabbage.

Honey Baked Ham and Cabbage Reuben

Honey Baked Ham and Cabbage Reuben

Recipe For Honey Baked Ham and Cabbage Reuben Sandwich


1 cup raw cabbage, cut into strips
4 slices wheat bread
4 teaspoons spicy mustard
6 slices Honey Baked Ham or similar
12 sandwich-size bread and butter pickle slices
1 tablespoon salt
2 slices Swiss cheese


  1. Prepare the cabbage: place in a colander and salt generously. Place the colander over a bowl and allow the cabbage to "sweat" for at least one hour or as long as overnight. Rinse and pat dry.
  2. Heat a panini press to medium.
  3. To make each sandwich, spread 1 teaspoon of the mustard on one slice of bread and cover with ham. Top with 6 pickle slices, followed by half the cabbage.
  4. Spread mustard on the second slice of bread, lay swiss cheese over cabbage, and place second slice mustard-side down on cheese.
  5. Heat in the panini maker until cabbage is just wilted and cheese is melted, about 5 minutes.
  6. Cut in half and serve immediately.

Makes 2 sandwiches.