Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, March 25, 2010

Turkey Reuben


We have a sandwich shop in central Ohio that serves a really good sandwich -- Turkey Reubens. They closed their shop in my neighborhood a while back, so it's been a couple years since I've had this sandwich. I remember it fondly and it is such a simple combo that I could trow it together in just a few minutes, for lunch or a quick supper. It's much lower in fat than a standard corned beef/French dressing reuben, and if you use low fat provolone and low fat mayo for the slaw, you're in pretty good shape.

Turkey Reubens
5 sandwiches

10 slices sourdough bread, sliced thinly (I get mine here)
1 pound lean smoked turkey
5 slices provolone
2 cups cabbage slaw (my recipe here -- that recipe makes much more than 2 cups, so you can half it for this sandwich)

Preheat oven to 425 degrees F. Arrange sourdough slices on a cookie sheet (or two) and bake for about 5 minutes, until bread is toasted, but not really browned. Remove bread from oven.

Turn oven on to broiler.

On five slices of bread, divide turkey, and place a slice of cheese. Place under broiler until cheese melts. Remove from oven.

Divide slaw between five sandwich halves and top with other piece of toasted bread. Serve with a pickle and chips or some fruit kabobs.

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