This unpretentious little bakery and café is a favorite with the locals, and Deb Moglia’s smart-looking sandwiches on fresh-baked breads attract a steady crowd at lunchtime. My favorite is the Apple Reuben, a warmingly satisfying construction inspired by the pastrami-stuffed version, only here it is made with sautéed local apples.

　　

Ingredients

makes 2 sandwiches

　　

Thousand Island Dressing

1/3 cup mayonnaise

　　1 tablespoon chile sauce

　　1 teaspoon chopped green bell pepper

　　1/2 teaspoon chopped pimiento

　　1/2 teaspoon chopped chives

　　

Apple Reuben

4 slices rye bread

　　4 slices Swiss cheese

　　2 tablespoons olive oil

　　16 to 20 thin slices Empire apple, unpeeled

　　2/3 cup sauerkraut, drained

　　2 tablespoons unsalted butter, melted

　　

Step 1

To make the dressing, combine all of the ingredients in a blender on high speed and place the dressing in a sealed jar. Chill until ready to use.

　　

Step 2

To make the Apple Reuben, spread enough Thousand Island Dressing to coat one side of each slice of bread. Top each bread slice with 1 slice of cheese. Heat the olive oil over medium heat in a sauté pan, add the apple slices, and sauté for 2 minutes, stirring constantly. Add the sauerkraut and cook for 1 minute more, just to warm. Remove from the heat and spoon the apple and sauerkraut mixture over 2 of the bread slices. Top with the remaining slice of bread, cheese side down. Brush the outside of the sandwich with the butter, place in a dry skillet, and grill slowly on both sides over medium heat for about 3 minutes per side, or until the cheese melts and the sandwich is browned.

　　Greetings from the Finger Lakes