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Recipe

Smoked Turkey Reubens

Scott Phillips

Servings: 4

In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.

Ingredients

  • 2 cups thinly sliced green cabbage (about 4 oz.)
  • 3/4 cup julienned kosher dill pickle (from 1 large)
  • 2 tsp. cider vinegar
  • Kosher salt
  • 1/2 cup mayonnaise
  • 3 oil-packed sun-dried tomatoes
  • 2 Tbs. ketchup
  • 8 slices whole wheat bread
  • 12 thin slices smoked turkey
  • 8 thin slices Swiss cheese
  • 2 Tbs. unsalted butter, softened

Nutritional Information

      Calories (kcal) : 660
      Fat Calories (kcal): 420
      Fat (g): 46
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 13
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 90
      Sodium (mg): 1370
      Carbohydrates (g): 33
      Fiber (g): 5
      Protein (g): 30

Preparation

  • In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.

    Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the mayonnaise.

    Spread the remaining mayonnaise on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.

    Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.

Make it a soup and sandwich night. Serve with Butternut Squash Soup with Apple & Bacon.

Reviews

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Reviews

  • mommalane | 01/06/2016

    Awesome sandwich! Even the hubs liked it. He won't even try a regular reuben due to the sauerkraut. I liked the slaw mix combined with the sun-dried tomato/mayo. I used light mayo, but otherwise stayed with the written recipe.

  • joannalynn60 | 01/26/2012

    Excellent! Used marble rye bread and chopped tomatoes as suggested. Both worked out great. I used bread and butter pickles since they were on hand. They were great, but will try dill next time. Also used Whole Foods organic ketchup, which is a little zestier than most.

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