Stadium Parking lots are in delicious food frenzies throughout the month of October. The Friday night lights yield to the Saturday Collegiate memories and on to the Sunday displays of professional precision. The players play on their day, the spectators attend, and the Grill Master…grills on. GrateTV is always there for the occasion. In this series we are using the grill to make unique dishes that focus on getting the Grill Master to the party. This week’s inspiration puts the calzone and the Reuben on the same platform, with a fire underneath! Presenting the….Reubenzone!
Watch the ReubenZone Episode Below
Gather The Ingredients
The first task is to gather up our ingredients. The pizza dough is of primary importance. In this episode thin crust “Pop and Fresh” was used. A variety of dough can be used. Pizza dough from your local supermarket deli section or from your local pizzeria is all good. Make sure you use a thin or traditional crust. Deep dish or Sicilian crusts are not the best choice.
Build Your “Zone”
The Reuben is always a crowd favorite and our go to Sammie on GrateTV. Sprinkle some cornmeal, semolina flour or spray a bit of oil on a peel or sheet pan. Spread the dough out as far as possible, being careful not to tear it. If you do encounter a tear, carefully pinch the dough back together.
Once you get the dough “stretched” out, choose your sandwich spread. Dijon Mustard was our choice. Deli Mustards, Russian, 1000 Island or Ranch dressing will all yield great complimentary flavors. Spread the condiments evenly over the stretched out dough being careful not to get too close to the edge. The edges need to be clean so we can easily engulf the filling and pinch the dough closed. The oils in the spreads may prevent a good clean seal.
Choose a good cheese that adds flavor to your “Zone.” Swiss, Provolone or Havarti all make great cheese filling. Smoked Gouda would bring a Smokey dimension to the dish.
Next, add a copious layer of meats. Use one or a combination of meats, but bring enough to fill. This “Zone” should be filling and flavorful!
Wrap the Rascal! Bring the edges together and roll and pinch the dough together making a homemade “Hot Pocket!” Spray the top of the “Zone” with a little spray oil to give the crust a golden color and crisp texture.
Grill it about 10 minutes to a side watching it carefully so it does not burn.
Flip and finish.
Remove the “Zone” to a board and let it cool for about 5 minutes to stabilize the cheese inside.
Cut it into pieces and serve it to your hungry crowd.
Make these in advance. Wrap them in some oiled clear wrap. Grill 2 or 3 at a time to feed a crowd. Delicious!!
Here is a recipe for some homemade mustard that was mentioned in the show. –by Joe Wells.