The truth is you just can’t beat a plain ol’ left-over Thanksgiving turkey sandwich with some Duke’s mayo and a slice of American cheese toasted in the oven. But if you are like me you buy a turkey that is way over-sized (with leftovers in mind) and at some point in the days following Thanksgiving, when the mashed potatoes and stuffing are gone but there is still plenty of turkey, you feel the need to change things up a bit, to get creative with all that left-over turkey. Soup is great, Turkey tetrazzini and a la king are all very nice but a Pressed Turkey Reuben is unique! I found this recipe on the Good Morning America website when I was thinking about what I might do this year with that giant bird resting in my fridge. So hey – the very best in Holiday left-overs await you – surprise your family with something new! (And don’t forget to keep that giving of thanks thing going too . . . You just can’t do too much of that . . .) Enjoy!
1/4 cup low-fat mayonnaise2 tablespoons chili sauce (or ketchup)
2 tablespoons dill pickle, finely chopped
1 teaspoon fresh lemon juice
Kosher salt and freshly milled black pepper
8 slices rye bread
4 to 6 ounces Gruyere (or Italian Fontina or Swiss cheese), thinly sliced
8 ounces cooked turkey, thinly sliced
1 can sauerkraut (14 1/2 ounces), drained, rinsed, and gently squeezed dry
2 tablespoons unsalted butter
-Combine the mayonnaise, chili sauce, pickle, lemon juice, and salt and pepper to taste. Spread one side of slice of bread with some of the dressing.
-Arrange half of the cheese on four of the slices. Divide the turkey, sauerkraut, and remaining cheese among the cheese-topped slices and bread and top each with one of the remaining bread slices, dressing side down.
-Heat the butter in a larger skillet over medium-low heat; add the sandwiches and something heavy (a cast-iron skillet, a flat saucepan lid, or heatproof plate and a weight, such as a food can or a full kettle) to firmly press the sandwiches down.
-Cook for 6 minutes a side or until golden and the cheese has melted. Cut the sandwiches in half and serve.
By Leigh Sackett
