The Reubenesque

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.