Part 2 of my awarding winning (yes, I’m milking it) Thanksgiving Leftover meals is a Turkey Reuben. I was thrilled when I saw this on the menu for our competition, I know how to make a good Jewish sandwich. (Which, for those of you who don’t know what I’m referring to, we load on the meats–a Jewish deli makes very thick sandwiches.)
The images in this post were taken with my iPhone as I forgot my camera. Save this recipe. I really think this is why I won the competition.
- 2 slices rye bread
- sliced turkey--either deli sliced or use your leftovers
- swiss cheese
- 1 can cranberry sauce
- pickled relish
- 1 - 2 tablespoons butter
- Combine mayonnaise, ketchup and relish. I like to make this to taste, but it's good to start with 2 tablespoons of mayonnaise, 1 1/2 teaspoons of ketchup and a forkful of relish. Mix, taste, and determine what you need next. The color should be a dusty salmony rose (though in this picture it looks a more orangy-tan.)
- Generously spread dressing on 2 slices of rye bread;
- Slice turkey, or use deli turkey, and layer on bottom piece of bread. When using deli turkey, I like fold pieces in half and layer them over each other to create a thicker sandwich. I also layer every-other with my cheese (see photo below.) Alternatively, if you don't want to be fancy, layer cheese above turkey;
- slice two thin cuts of cranberry sauce or use 1-2 tablespoons and layer over the swiss cheese;
- spoon 1-2 scoops sauerkraut over cranberry sauce (consider your tastebuds here, you can always add more!);
- cover with top slice of bread;
- melt butter in a skillet, then "fry" the sandwich on medium heat until both sides are golden;
- slice and enjoy!
© 2011, Julie Meyers Pron. All rights reserved.