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
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 pickle, finely chopped
- 1 tablespoon lemon juice
- Dash of Worcestershire
- Salt and pepper, to taste
- 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
- 2 slices rye bread
- 1 tablespoon butter
- 1/2 cup shredded turkey
- 4 slices Swiss cheese
- 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.