Smoked Turkey Reubens recipe add your recipe to finecooking.com
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Smoked Turkey Reubens

by Tony Rosenfeld
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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.Serves four.

ingredient discovery
Ingredients green cabbage sundried tomatoes Swiss cheese more more
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

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.

nutrition information (per serving):
Calories (kcal): 660; Fat (kcal): 46; Fat Calories (g): 420; Saturated Fat (g): 17; Protein (g): 30; Monounsaturated Fat (g): 12; Carbohydrates (g): 33; Polyunsaturated Fat (g): 13; Sodium (mg): 1370; Cholesterol (mg): 90; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 97, pp. 89
December 31, 2008

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Star Star Star Star Star by whoadammitranch, 10/23/2009This sandwich has, at least temporarily, pushed out pizza for our traditional Friday night dinner. It is delicious and I will never eat a "standard" Rueben again. It is so fresh. I cut up the sundried tomato by hand and just mix it in a small bowl with the mayo/ketchup mixture. I don't have panini press but the sandwiches cook great with a piece of foil over them and a heavy skillet on top. Yum!
Star Star Star Star Star by tlamo, 2/26/2009These sandwiches are incredibly delicious. I halved the recipe, and cooked them in a panini press. The texture of the cabbage is wonderful, and the flavour of the sun dried tomato mayo is great. It may be a little more work than making a plain grilled cheese sandwich, but it is well worth it. I will certainly make those again!

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