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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.
Printer version
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.
Printer version
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