Turkey Reubens

Turkey Reubens from Gourmet's November 2008 Thanksgiving Issue Gourmet/Romulo Yanes

Get ready for the holidays with recipes from Gourmet's November 2008 Thanksgiving Issue
MAKES 2 SANDWICHES
ACTIVE TIME: 15 min | START TO FINISH: 15 min

NOVEMBER 2008 (PAGE 180)
Put your Thanksgiving leftovers to good use in this updated deli favorite. With sliced turkey, melted Swiss, and tangy dressing on hearty rye bread, who needs pastrami?

1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
2 teaspoons cider vinegar
4 slices rye bread
6 oz sliced cooked turkey
3/4 cup drained sauerkraut
1/4 lb sliced Swiss cheese (4 or 8 slices)
3 tablespoons unsalted butter

  • Whisk together mayonnaise, ketchup, relish, vinegar, and 1/8 teaspoon each of salt and pepper. Spread on bread and make sandwiches with turkey, sauerkraut, and cheese.
  • Melt butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once, until bread is golden and cheese is melted, about 6 minutes total.
    © 2008 Gourmet Magazine
    • CBSNews

    Comments

    Follow Us

    On Twitter