TURKEY REUBENS

Turkey Reubens image

This riff on the classic Reuben sandwich layers deli turkey, sauerkraut and pickles on rye bread with a spicy, piquant mayo.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 1/2 tablespoons unsalted butter, softened
3 scallions, white parts and 2 inches of green, finely chopped
1 8-ounce can sauerkraut, drained and rinsed
1 small apple, peeled and grated
Kosher salt and freshly ground pepper
1/4 cup mayonnaise
2 to 3 tablespoons chili sauce
2 teaspoons capers, chopped, plus 1 teaspoon liquid
8 slices dill pickle, plus 1 teaspoon pickling liquid
8 slices seeded rye bread
1 pound deli-sliced turkey
1 1/2 to 2 cups grated Swiss cheese (about 6 ounces)

Steps:

Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring, until light brown, about 3 minutes. Add the sauerkraut and apple and season with salt and pepper. Cook, stirring occasionally, until the sauerkraut is lightly browned and dry, about 10 minutes. Add half of the scallion greens and cook, stirring occasionally, for 1 minute.
Preheat the broiler. Mix the mayonnaise, chili sauce, the remaining scallion greens, the capers and their liquid, and the dill pickling liquid in a small bowl.
Spread about 1/2 teaspoon butter on one side of each bread slice. Place 4 slices, buttered-side down, on a foil-lined baking sheet. Spread each with some of the mayonnaise mixture, then layer the turkey, dill pickles and sauerkraut mixture on top. Sprinkle with the cheese and broil until the cheese melts, about 2 minutes.
Spread more of the mayonnaise mixture on the unbuttered sides of the other 4 bread slices; place buttered-side up on the sandwiches. Return to the broiler until golden, turning once, about 2 minutes.

Nutrition Facts : Calories 625, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 102 milligrams, Sodium 2,381 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 39 grams