Turkey Russian Recipe

Prepare vegetables

Thinly shred the green and red cabbage (or use a mandoline/food processor). Combine shredded cabbage, shredded carrot, and thinly sliced red onion in a medium bowl.

In a small bowl whisk together apple cider vinegar, mayonnaise, Dijon mustard, sugar, salt, and black pepper until smooth. Taste and adjust seasoning; the dressing should be tangy-smooth with a touch of sweetness.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let rest in the refrigerator for at least 15 minutes (up to 1 hour) so flavors meld and cabbage softens slightly. Toss again before assembling sandwiches.

In a small bowl combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, paprika, hot sauce, salt, and black pepper. Whisk until smooth and uniform.

Taste and adjust: add more horseradish for bite, more relish for sweetness/textural contrast, or a little extra vinegar or lemon juice (not listed) if you want brighter acidity. Refrigerate until ready to use.

Preheat a skillet or griddle over medium heat. Lightly butter one side of each slice of marble rye bread.

Place two slices of bread, buttered side down, on a cutting board. Spread a generous tablespoon of Russian dressing on each slice (the amount can be adjusted to taste).

Layer 4 oz (about half of the turkey) evenly over each dressed slice. Top the turkey with two slices of Swiss cheese per sandwich.

Add about half of the prepared cabbage slaw on top of the cheese, pressing lightly to compact. If you prefer the slaw cold and crisp, you may put it on after grilling — see note.

Top each sandwich with the remaining bread slices, buttered side up. Place sandwiches in the preheated skillet or on the griddle.

Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If slaw was added before grilling it will warm slightly; if you prefer crisp slaw, remove sandwiches after toasting and add slaw then.

Transfer sandwiches to a cutting board, let rest 1 minute, slice in half on the diagonal, and serve immediately with any extra Russian dressing on the side.