Turkey Reuben
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
8 cups
Chicken Stock1 cup
Apple Juice1 tbsp
Pickling Spice1 tsp
Ground Black Pepper1
Bay Leaf2 tbsps
Rice Wine Vinegar1 cup
Ketchup1 cup
Mayo2 tbsps
Dill Pickle Relish1 tbsp
Balsamic (white)1 tsp
Salt1 pinch
Celery Seed1 pinch
Ground White Pepper1 cup
Clarified ButterDirections:
1
For the kraut: Preheat the oven to 350 degrees F
2
Add the stock, juice, pickling spice, black pepper, bay leaf, cabbage and bacon to a pan, cover and cook until the cabbage is softened, about 45 minutes
3
Once soft, remove from the heat and allow to cool
4
Then separate the cabbage and save the stock
5
After the cabbage is cooked, slice the quarters very thin and cover with the rice wine vinegar
6
Season and finish with a small amount of lemon juice
7
For the dressing: Mix the ketchup, mayo, relish, balsamic, salt, celery seed and white pepper in a bowl
8
To assemble: Put some butter on the grill
9
Place the bread on the buttered grill until golden brown
10
Place 1 slice of cheese on each slice of bread
11
Mix 2 tablespoons of the dressing with 1/4 cup of kraut per sandwich, place on the grill and warm throughout
12
Place the kraut and 4 ounces turkey on 4 bread slices
13
Top with the remaining bread