Turkey Reuben Melts Recipes

Steps:

• Heat a grill pan or a cast-iron skillet over medium heat. Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.
• Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.

Steps:

• For the kraut: Preheat the oven to 350 degrees F. 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. Once soft, remove from the heat and allow to cool. Then separate the cabbage and save the stock. After the cabbage is cooked, slice the quarters very thin and cover with the rice wine vinegar. Season and finish with a small amount of lemon juice.
• For the dressing: Mix the ketchup, mayo, relish, balsamic, salt, celery seed and white pepper in a bowl.
• To assemble: Put some butter on the grill. Place the bread on the buttered grill until golden brown. Place 1 slice of cheese on each slice of bread. Mix 2 tablespoons of the dressing with 1/4 cup of kraut per sandwich, place on the grill and warm throughout. Place the kraut and 4 ounces turkey on 4 bread slices. Top with the remaining bread.

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.

Steps:

• Preheat a large griddle or 2 large non-stick saute pans on low heat. In a small saucepan heat the peanut oil until very hot. In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar. In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper. Lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich. Butter the top part of the sandwich. Add some butter to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes. Slice on the bias and serve hot.

Steps:

• Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
• Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Steps:

• Preheat broiler. In a small bowl, whisk vinegar, oil, caraway seeds, salt and pepper until blended. Add cabbage; toss to coat., In a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm., Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden brown. Layer corned beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw.

Steps:

• Place toast on an ungreased baking sheet; spread with mustard. Arrange turkey over mustard. Sprinkle with caraway seeds; top with the sauerkraut and cheese. , Broil about 4-6 in. from the heat for 3 minutes or until cheese is bubbly and lightly browned. Top with pepper rings if desired.