My F&W
quick save (...)

Turkey Reubens with Spicy Slaw

  • SERVINGS: Makes 4 large sandwiches
  • FAST
  1. 1/2 head green cabbage, cored and finely shredded
  2. 1 1/2 teaspoons kosher salt
  3. 3/4 cup mayonnaise
  4. 3 tablespoons ketchup
  5. 3 tablespoons chopped cornichons
  6. 1 shallot, chopped
  7. 1 teaspoon Worcestershire sauce
  8. 1 teaspoon Asian chili-garlic paste
  9. Freshly ground black pepper
  10. 8 slices of seedless rye bread
  11. 4 tablespoons unsalted butter, softened
  12. 1/2 pound thinly sliced imported Swiss cheese
  13. 3/4 pound thinly sliced smoked turkey breast
  1. In a large bowl, toss the shredded cabbage with 1 teaspoon of the salt and let stand for 15 minutes. Drain the cabbage and return it to the bowl.
  2. In a blender, combine the mayonnaise, ketchup, cornichons, shallot, Worcestershire sauce, chili-garlic paste and the remaining 1/2 teaspoon of salt and puree. Season the dressing with pepper and pour it over the drained cabbage; toss well.
  3. Preheat a griddle over moderately high heat. Butter the bread slices and place 4 of them on the hot griddle, buttered side down. Top each one with a slice of cheese, then top 2 of the slices with half of the sliced turkey. Grill until the cheese is melted and the bread is toasted, 2 to 3 minutes. Remove from the griddle. Spoon a generous scoop of the spicy slaw on top of the turkey and close the sandwiches. Repeat to make the remaining 2 sandwiches. Cut the sandwiches in half and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.