Turkey Reuben With Thousand Island Coleslaw Food

CORNED BEET REUBEN SANDWICH

Steps:

• Position rack in upper third of oven; preheat broiler to high.
• Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.
• Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.
• Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.

TURKEY REUBEN

Steps:

• For the 18,000 Island dressing: Roughly chop the pickled jalapeños and Quick Pickles and add them to the mayonnaise in a large bowl. Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside.
• For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm. Add the sauerkraut in 2 separate bundles to the same griddle. Spoon a generous amount of dressing on top of the sauerkraut and cover each with 2 slices of Swiss cheese. Cover with a lid or large inverted bowl to warm and allow the cheese to melt, about 30 seconds. Add the Quick Pickle brine to the griddle and cover to allow the cheese to steam and fully melt.
• Place the sauerkraut on top of the turkey, then remove it to a slice of toasted rye. Top with a second piece of toasted rye. Slice in half on the diagonal and plate the sandwich on top of sweet potato fries to prevent the bottom of the sandwich from steaming, and to catch any drippage. Enjoy warm.
• Add the vinegar, sugar, mustard seeds, salt, garlic, bay leaf and 1/2 cup water to a saucepan and bring to a simmer. Cook until the sugar has dissolved, then add the cucumbers and dill to a heatproof container and pour over the pickling liquid. Let sit for at least 10 minutes.

THOUSAND ISLAND COLE SLAW WITH CHICKEN

Steps:

• Remove chicken meat from bones and shred or slice.
• Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Add coleslaw mix and stir to coat.
• Transfer to a shallow serving dish and top with chicken.

TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW

Steps:

• Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
• Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

GRILLED TURKEY REUBEN SANDWICHES

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.

TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW

Steps:

• Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
• Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.