A big thank you to Nourishe…their Sandwich Thins are amazing! I chose to use them with my Llama patties, but after I tried them, they would also be wonderful for Paleo Reubens ~ the box contains a packet of caraway seeds. I have a Reuben Benedict recipe that could easily be turned back into a sandwich (minus the egg…or not) using the sandwich thins!!
- 2 bell peppers (color or choice), thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 3-5 cloves of garlic, peeled and halved
- 1 small jalapeno, sliced
- 1 teaspoon peppercorns
- 1/2 teaspoon ground coriander
- 1/2 teaspoon celery seed
- 1 teaspoon sea salt
- 1/4 cup coconut palm sugar crystals
- 1 pound of ground llama (or preferred ground meat)
- yellow mustard (optional garnish)
- 4 Nourishe sandwich thins (optional)
- Make the pickled peppers at least 24 hours before preparing meal. In a shallow dish add the first 10 ingredients (peppers, vinegar, water, garlic, jalapeno, peppercorns, ground coriander, celery seed, sea salt, and coconut palm sugar). Cover and refrigerate.
- If you have the mix, prepare Nourishe sandwich thins according to package instructions. If you don’t have this, then skip this step!
- Place peppers and about 1/4 cup of the juice into a small saucepan. Bring to boil. Cover. Reduce heat to a simmer and cook until peppers are somewhat tender (I like a little crunch).
- Form ground meat into 4 patties. Season with salt and pepper on both sides. Cook until desired doneness. Set aside and let rest for five minutes.
- Assemble burgers adding patty, some yellow mustard, and pickled peppers. I also added a couple of the pickled jalapeno slices from the original pickling mix.