Turkey Reuben Recipe

Shred and mix

In a medium bowl combine shredded cabbage, grated carrot and thinly sliced red onion.

Whisk apple cider vinegar, sugar, salt and black pepper into the mayonnaise until smooth, then pour over the cabbage mixture.

Toss thoroughly to coat. Chill in refrigerator for at least 15 minutes to meld flavors while you prepare the sandwich (can hold up to 2 hours).

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, white wine vinegar, Worcestershire sauce, paprika, salt and pepper. Stir until smooth and taste; adjust salt or pickle relish to preference.

Cover and refrigerate until ready to assemble. Dressing can be made a day ahead.

Lay out 4 slices of rye bread on a work surface. On each slice, divide and stack 3 ounces (about 85 g) of the thin-sliced roasted turkey evenly.

Top the turkey on each sandwich with 2 slices of Swiss cheese.

Spoon about 2 to 3 tablespoons of the prepared cole slaw over the cheese on each sandwich (use more or less to taste).

Spread roughly 1 to 1.5 tablespoons of the 1000 Island dressing on the remaining 4 slices of rye bread (the top slices).

Close sandwiches, pressing gently. Heat a large skillet or griddle over medium heat. Add 1.5 tablespoons of butter and let melt, spreading to coat the pan.

Place two assembled sandwiches in the skillet. Cook 3–4 minutes until the bottom is golden brown and crisp. Meanwhile, spread remaining 1.5 tablespoons butter on the outsides of the top slices if not already buttered.

Carefully flip the sandwiches and cook another 3–4 minutes until the second side is golden and the cheese is melted. Reduce heat to medium-low if bread is browning too quickly before cheese melts.

Transfer sandwiches to a cutting board, let rest 1 minute, then cut each in half on the diagonal. Repeat with remaining sandwiches.

Serve hot with extra 1000 Island dressing on the side if desired.