November 26, 2010

Turkey Ruebens



Ingredients:
sliced leftover roasted turkey
4 slices Swiss Cheese
8 slices rye bread
1 cup sauerkraut
butter

Russian dressing:
2 slices dill pickle, minced
1 shallot, minced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
white pepper


Directions:
Stir together the dressing ingredients. Spread on 4 slices of bread. Top each with a layer of turkey then sauerkraut then Swiss. Top with the remaining slices of bread. Melt the butter in a skillet and cook each side until golden brown, covering briefly if needed to warm the sandwich through. Slice and serve.

My thoughts:
When I had faux Thanksgiving last month, we ended up with a lot turkey leftover. I like the traditional cranberry sauce + turkey sandwich but I wanted to try something different. Since I live in Baltimore, I had plenty of sauerkraut leftover so reubens sprung to mind. I normally don't like them at restaurants because they are invariably made with Thousand Island dressing (both incorrect and yucky) and/or too big and greasy. Making them at home was awesome. The Russian dressing was quick to put together and only involved ingredients I always have on hand. It added a zippy flavor that sort of tied into sauerkraut much better than the cloying, bland bottled dressing you often get in delis.

Quick tip: let the turkey and sauerkraut sit out a few minutes before making the sandwiches. It helps them cook through more quickly.

2 comments:

  1. I think that a turkey reuben is called a Rachel!

    ReplyDelete
  2. Gwen
    I've seen it called that too but more often a "Rachel" seems to have coleslaw vs. sauerkraut in addition to being made with turkey.

    ReplyDelete

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