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
- 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
- Toast the bread, slather on a tablespoon of the aioli, and set aside.
- 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.
- 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.
- 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.
- Serve hot with additional aioli on the side, and don’t forget your knife, fork, potato chips and pickles.
- 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
- In a bowl, combine the egg yolk, Dijon, and a pinch of salt.
- Drop or drizzle in the oil as slowly as possible, whisking all the time, until you have a thick, smooth, glossy mixture.
- Add the grainy mustard and cranberry sauce and whisk until incorporated. Taste and adjust the seasoning if needed.
- This recipe was entered in the contest for Your Best Recipe for Turkey Leftovers