Turkey Reuben Paninis
By Marge Perry & David Bonom
When the classic post-holiday turkey sandwich meets up with a classic deli favorite, a new tradition is born. Long live the new king of the day after!
- Cuisine: American
- Course: Lunch
INGREDIENTS
- cooked turkey
- about 3/4 pound
- Dressing:
- ketchup
- Mayonnaise
- rye bread
- sauerkraut
- squeezed dry
- sweet dill pickle
- chopped
- Swiss cheese
- Tabasco sauce
- unsalted butter
- softened
- Worcestershire sauce
DIRECTIONS
- For the dressing, combine the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce and pickle.
- Butter one side of each slice of bread. Place 4 of the slices, butter side down, on a large sheet of waxed paper. Spread the 4 slices with half of the dressing then top each with 1 slice of the cheese, turkey, sauerkraut and remaining cheese slices. Spread the plain side of the remaining 4 bread slices with the remaining dressing. Place bread slices on top of each sandwich, butter side up.
- Heat a large nonstick skillet over medium. Add two sandwiches and set a second skillet on top and press down to help flatten the sandwiches slightly. Cook until the bread on the bottom is golden, about 3-4 minutes. Turn sandwiches over, top with second skillet and cook until cheese has melted and the bread is golden, 3-4 minutes. Repeat with remaining sandwiches. Transfer hot sandwiches to a work surface and cut each in half to serve.
