The Reubenesque

By • November 27, 2009 • 18 Comments

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Author Notes: When I lived in New York, my midtown office building housed a deli that made a great Reuben sandwich. So many grilled Reubens are greasy and not very pleasant to eat, but this version, while still hearty, was different – served open-faced on a base of crisp toasted bread, the meat and kraut components griddled before being layered on, and the cheese melted under a broiler, it was a delightful mix of textures and flavors. The sandwich was cut into quarters and served with a sidecar of dressing, so you could spread or dunk to your liking. This sandwich was inspired by that old favorite, with a tart and creamy aioli standing in for the traditional Russian dressing, and turkey replacing the corned beef. It’s a little bit lighter but still indulgent, and it's a fun way to remix Thanksgiving leftovers.lastnightsdinner

Serves 1

The Reubenesque

  • 1 large slice country-style bread, about ½ inch thick
  • 1 tablespoon Cranberry-Mustard Aioli, plus additional for serving
  • 2 tablespoons grapeseed or other neutral oil, divided
  • 3-4 ounces shredded cooked turkey
  • Kosher or sea salt and freshly cracked black pepper
  • 1/2 cup naturally fermented saurkraut, drained
  • 2 ounces soft young Fontina cheese, sliced
  1. Toast the bread, slather on a tablespoon of the aioli, and set aside.
  2. Brush a tablespoon of the oil on a griddle or in an iron skillet, and warm over medium heat. Add the turkey in a single layer, season with salt and pepper, and cook, stirring occasionally, until the turkey is warmed through and some of the pieces are brown and crisp at the edges. Remove and place on the bread slices.
  3. Add the remaining oil to the pan and add the saurkraut, stirring occasionally, until the kraut is warm and beginning to brown. Remove from heat and place on top of the turkey.
  4. Preheat the broiler. Place the sliced Fontina on top of the saurkraut in a single layer, then run the sandwich under the broiler for just a few minutes, until the cheese is melted, bubbly, and browned in spots.
  5. Serve hot with additional aioli on the side, and don’t forget your knife, fork, potato chips and pickles.

Cranberry-Mustard Aioli

  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • Kosher or sea salt
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon grainy mustard
  • 1 tablespoon prepared cranberry sauce
  1. In a bowl, combine the egg yolk, Dijon, and a pinch of salt.
  2. Drop or drizzle in the oil as slowly as possible, whisking all the time, until you have a thick, smooth, glossy mixture.
  3. Add the grainy mustard and cranberry sauce and whisk until incorporated. Taste and adjust the seasoning if needed.
Jump to Comments (18)

Tags: comfort food, leftovers, lunch, Sandwiches, Sandwiches, sweet and sour

Comments (18) Questions (0)

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I am so excited that this sandwich is coming back into my life next week. Seriously, maybe more excited about this than The Big Meal!!!

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about 2 years ago lastnightsdinner

Ha! I'm looking forward to it myself - and this year we have homemade kraut, too :D Happy happy!

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about 3 years ago Droplet

Truly Outstanding.

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about 3 years ago lastnightsdinner

Thank you!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Am rinsing a just-ready batch of sauerkraut to make these for Mr. T and my son!! The cranberry sauce is brilliant. ;o)

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about 3 years ago lastnightsdinner

Thanks! I hope they enjoyed them, and that you all had a lovely holiday!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Best. Sandwich. Ever. I look forward to this more than the feast! Just ate one, waiting to get hungry again so I can have #2!!!

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about 3 years ago lastnightsdinner

Aw, thank you! Hope you had a great Thanksgiving!

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almost 5 years ago PhoebeLapine

holy moley. this looks KILLER. love fontina as you know, but cranberry-mustard aioli is brilliant. cheers!

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Gorgeous! The cranberry-mustard aioli is such a nice touch, too! Definitely going to try this one. Thank you so much for creating and posting this utterly mouth-watering recipe!

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almost 5 years ago WinnieAb

Wow...sounds so good...I love love love this already.

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almost 5 years ago lastnightsdinner

Thanks to you, and to AntoniaJames, too!

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almost 5 years ago Maria Teresa Jorge

Yes, definately great, brilliant as always.

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almost 5 years ago lastnightsdinner

Thank you!

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about 5 years ago aargersi

Abbie is a trusted source on General Cooking.

I am going to run downstairs and make this in a minute! What a great idea!

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about 5 years ago lastnightsdinner

I hope you enjoy it! This was our lunch today and my husband loved it.

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almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

I only ate it every day until we ran out of turkey :-) I got a spicy cranberry salsa at our farmer's market and used that and it was DELISH! Thanks!!!

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almost 5 years ago lastnightsdinner

Ha ha! I'm so glad you liked it!