Café Sebastienne

Reuben Sandwich
Serves one

  • 1 c. of mayonnaise
  • 1/2 c. of ketchup
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. chopped onion
  • 1 Tbs. chopped sweet gherkins
  • 1 tsp. chopped celery
  • 1 head of red cabbage, sliced thin
  • 1/2 c. apple cider vinegar
  • 3/4 c. sugar
  • 1 tsp. caraway seeds
  • 2 pieces of marble rye
  • 1 tsp. of soft butter
  • 8 oz. sliced Kobe corned beef
  • 4 slices of Gruyere cheese

Preheat oven to 350 degrees.

1000 Island recipe: Mix together mayonnaise, ketchup, Worcestershire, chopped gherkins, onion and celery.

Braised Red Cabbage: Cook cabbage, apple cider vinegar, caraway seeds and sugar on top of stove till almost candied, salt and pepper to taste.

Build a Reuben: Spread butter on marble rye. Place bread in a grill pan, buttered side down. Add 1 tablespoon of 1000 Island on bread, add . cup of drained braised red cabbage, 8 oz. of sliced Kobe corned beef, 4 slices of Gruyere cheese. Place in oven till gently warmed through and cheese is melted.

Recipe courtesy of Café Sebastienne, a Kansas City Originals restaurant.


One of Kansas City’s premier restaurants, Café Sebastienne combines the worlds of fine art and first-class cuisine in the heart of the Kemper Museum of Contemporary Art. Enjoy Executive Chef Jennifer Maloney’s contemporary American cuisine while surrounded by the museum’s permanent collection. Maloney uses only the freshest seasonal ingredients and local organic produce each week in her innovative menus. Dinner selections change weekly to take advantage of the market’s current offerings.

Lunch menus change seasonally.

Café Sebastienne
Inside Kemper Museum
4420 Warwick Blvd., Kansas City MO 64111
816-561-7740
www.kemperart.org

HOURS
Lunch – Tues.-Sat., 11 a.m.- 2:30 p.m.
Dinner –Fri.-Sat., 5:30-9 p.m.
Brunch– Sun., 11 a.m.-2:30 p.m.

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