2 weeks Ago By Katie Workman, The Associated Press
I have a confession. I like the Thanksgiving leftovers better than the holiday feast. Read this article for free: Already have an account? To continue reading, please subscribe: * I have a confession.
I like the Thanksgiving leftovers better than the holiday feast. Read unlimited articles for free today: Already have an account? I have a confession. I like the Thanksgiving leftovers better than the holiday feast.
The Thanksgiving meal is a family favorite, and I love all of the foods. But what makes me even happier is opening the fridge the next morning and foraging for a slice of apple pie or some leftover roasted Brussels sprouts, and especially pulling out this, that and the other to make a masterpiece of a turkey sandwich. A classic Reuben sandwich is made with corned beef, Russian or Thousand Island dressing, Swiss cheese, and sauerkraut on rye bread.
But this version made with turkey hits all of the notes and is one of the best uses of post-Thanksgiving leftover turkey that I can think of. It’s far above a plain old (possibly dry) turkey sandwich with a bit of mustard and mayo between two slices of cold bread. A quick version of sauerkraut is what makes this sandwich spectacular (and a Reuben!).
I like to sliver my cabbage very thin for slaws and krauts, and I go for Napa or Savoy cabbage, which is a bit lighter in texture than green head cabbage. My recipe calls for apple cider, apple vinegar and a bit of beer (and hey, that open beer shouldn’t go to waste – a perfect pairing for this sandwich.) Then, a dump-and-stir Russian dressing, Swiss cheese or Gruyere, and rye bread are the clinchers.
With the turkey, griddle the whole thing up, and remember that you can make this sandwich any time of the year with leftover turkey or even sliced turkey from the deli. Do you have some good leftover sides, like Brussels sprouts or roasted vegetables, from the Thanksgiving meal? Pile them into bowls, and a sandwich meal becomes a feast. Double or triple this recipe as needed.
Extra sauerkraut and Russian dressing can be kept in tightly sealed containers in the fridge for up to one week. (Make some hot dogs or sausages later in the week to use up the leftover sauerkraut.) TURKEY REUBEN SANDWICHES Makes 4 sandwiches For the Quick Sauerkraut: 1.
1 tablespoon olive or vegetable oil 2. 4 cups thinly slivered Napa or Savoy cabbage 3. 1 yellow onion (halved and very thinly sliced) 4.
1/2 teaspoon kosher salt (or to taste) 5. 1 teaspoon mustard seeds 6. 1/2 cup apple cider vinegar 7.
1⁄4 cup apple cider 8. 1⁄4 cup beer For the Russian Dressing 9. 1⁄4 cup mayonnaise 10.
2 tablespoons ketchup 11. 2 tablespoons minced onion 12. 1 tablespoon relish 13.
2 teaspoons fresh lemon juice 14. Kosher salt and freshly ground pepper (to taste) For the Sandwiches 15. 8 slices rye bread 16.
2 tablespoons butter, at room temperature 17. 1 1/2 cups grated Swiss or Gruyere cheese 18. 8 fairly thick slices roast turkey (same size as the bread) Directions Make the Sauerkraut: Heat the oil in a large, deep skillet over medium heat.
Add the cabbage, onions and salt, and sauté for 5 minutes, until slightly wilted. Stir in the mustard seeds, then add the cider vinegar, cider and beer, and bring to a simmer over medium-high heat. Adjust the heat to keep at a simmer and cook until the cabbage is fairly tender but not mushy, about 15 to 20 minutes.
Let the mixture cool to room temperature. Make the Russian Dressing: While the cabbage is cooking, combine the mayonnaise, ketchup, onion, relish, lemon juice, and salt and pepper in a small bowl. Build the Sandwiches: Spread one side of each slice of bread with the softened butter.
Place 4 bread slices on a cutting board, buttered side down. Spread the slices with the Russian Dressing, about 1 tablespoon on each. Spoon about 2 to 3 tablespoons of well-drained sauerkraut onto each piece.
Top with two slices of turkey, then 1/4 of the gruyere cheese. Place the remaining bread on top to finish the sandwiches, making sure the buttered side faces up. Griddle the Sandwiches: Heat a large, heavy skillet over medium heat.
Add the sandwiches (you will probably have to cook them two at a time), and cook for about 3 minutes on each side, until the outside is nicely browned, and the cheese has melted. Serve: Cut in half and serve hot. ___ More Leftover Turkey Recipes 19.
Leftover Turkey Split Pea Soup 20. Turkey Tetrazzini 21. Turkey Pot Pie Winnipeg Jets Game Days On Winnipeg Jets game days, hockey writers Mike McIntyre and Ken Wiebe send news, notes and quotes from the morning skate, as well as injury updates and lineup decisions.
Arrives a few hours prior to puck drop. 22. Leftover Turkey Hash ___ Katie Workman writes regularly about food for The Associated Press.
She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/.
She can be reached at [email protected]. ___ For more AP food stories, go to https://apnews.
com/hub/recipes. For more Thanksgiving stories, go to https://apnews.com/hub/thanksgiving, and for more holiday stories go to https://apnews.
com/hub/holidays. Advertisement Advertisement.
