Entrées Sandwiches

Stuffed Cabbage Patty Melt

Unroll a Stouffer’s Stuffed Cabbage Roll and griddle between rye with Thousand Island, whole grain mustard, and Swiss.

Butter, unsalted, soft	15 ml / 1 Tbsp
Bread, rye, thick-sliced	2 slices
Thousand Island dressing	15 ml / 1 Tbsp
Mustard, whole grain	15 ml / 1 Tbsp
Stouffer’s Stuffed Cabbage Rolls 4 x 2.6 kg	1 roll
Swiss cheese, sliced	2 slices

Preheat griddle/skillet until warm.
Butter one side of each slice of bread. On the opposite side of one buttered slice, spread Thousand Island; on the opposite side of the other buttered slice, spread with whole grain mustard. Set aside.
Remove cabbage from meat roll. Chop cabbage. Cut meat into 3 slices lengthwise.
On warm griddle/skillet, place cabbage and meat slices; toss until heated through. 165 F CCP.
On the griddle, place 1 slice of bread buttered side down, top with 1 slice Swiss cheese, warm cabbage, warm meat, and the other slice of cheese. Cap sandwich with second slice of bread, buttered side up.
Once bread is browned, flip to other side and cook until golden brown. Remove from griddle, cut in half for service.

Serving Suggestion/Variation

Serve with warmed stuffed cabbage tomato sauce for dipping.