Leftovers? No problem

Is leftover Thanksgiving turkey taking up your entire fridge? Do something different with it this year: Reubens!

The traditional day-after-Thanksgiving leftover turkey sandwich just got a makeover! This take on a Reuben is filled with a tangy slaw and sweet Russian dressing just like the real thing. You’ll never dread the turkey sandwich again.

Turkey Reuben recipe

Serves 1

Ingredients:

Russian dressing

2 tablespoons mayonnaise
1 tablespoon ketchup
1 pickle, finely chopped
1 tablespoon lemon juice
Dash of Worcestershire
Salt and pepper, to taste

Tangy slaw

1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Salt, to taste
1 carrot, grated
1/2 cup shredded green cabbage

Sandwich

2 slices rye bread
1 tablespoon butter
1/2 cup shredded turkey
4 slices Swiss cheese

Directions:

Combine all the ingredients for the Russian dressing in a small bowl, set aside.
Whisk together the vinegar, olive oil, mustard and salt in another bowl. Add the carrots and cabbage and toss to combine. Set aside.
Butter one side of each slice of bread.
Spoon the Russian dressing on the nonbuttered side of one slice of the bread. Add 2 slices of cheese on top. Next, lay the turkey, then the slaw, the remaining 2 slices of cheese and spoon more of the Russian dressing on the top. Top with the other piece of bread, buttered side up.
Transfer the sandwich to a hot skillet.
Press down on the top of the sandwich with a spatula or something heavy and cook the sandwich for about 2 minutes on each side so that the cheese melts and the bread crisps and browns on the outside.
Serve with the remaining slaw and dressing.