Turkey Reuben with Russian dressing and Cabbage Slaw
sharron slater
ingredients
- 2 tsp butter
- 2 slice rye bread
- 2 Tbsp Russian dressing (follows)
- 1 oz. swiss cheese
- 4 thin slices of cooked turkey
- 3 Tbsp cabbage slaw (follows)
- 2 dill pickle sandwich slices
- Russin Dressing:
- 1/2 C mayo
- 2 Tbsp ketsup
- 2 Tbsp pickle relish
- 2 Tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- Tangy Cabbage Slaw:
- 1/4 C white wine vinegar
- 3 Tbsp safflower oil
- 1/4 tsp celery seeds
- 1 tsp grainy mustard
- 3 C cabbage, finely shredded
- 1 med carrot, coarsely grated
directions
- 1
TURKEY REUBEN
- 2
Heat a grill pan or skillet over medim heat. Spread butter on one side of each slice of bread. Flip bread over and spread Russin dressing the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.
- 3
Cook, pressing down occasionally until golden brown and cheese has melted.
- 4
RUSSIAN DRESSING
- 5
Combine all ingredients in a small bowl. Cover and regrigerate for up to a week.
- 6
TANGY CABBAGE SLAW
- 7
Whisk vinegar, oil, celery seeds, mustard and salt in a medium bowl. Add cabbage and carrot, stir to combine. Let stand at room temperature for one hour beofre using, or cover and refrigerate for up to one day.
Source: sharron
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