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.
Delicious, though messy. The only whole-wheat bread I had on hand was sourdough--making the finished sandwiches a little too sour, but they were delicious anyway. Maybe because I was cutting the recipe in half, the food processor wouldn't chop the tomatoes easily. I had to scrape them down between each pulse. Next time, I'll chop the tomatoes by hand. Lacking a grill pan, I used a cast-iron skillet and topped the sandwiches with another iron skillet to weigh them down. The top skillet got butter on its bottom, which I transferred to an adjacent burner when I set the top skillet aside to check the undersides of the sandwiches. They were slow to brown. Next time, I'll heat the skillet to medium heat. My husband usually won't eat turkey, but he loved this sandwich.
This 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!
These 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!