Turkey Reubens

(CBS/Gourmet)  Get ready for the holidays with recipes from Gourmet's November 2008 Thanksgiving Issue

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MAKES 2 SANDWICHES
ACTIVE TIME: 15 min | START TO FINISH: 15 min

NOVEMBER 2008 (PAGE 180)

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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