2 slices dill pickle, minced
1 shallot, minced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
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.
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.