Rowing Teams Turkey Reuben Wraps Recipes

TURKEY REUBEN

Turkey Reuben image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 2 servings

Number Of Ingredients 21

Ingredients

2 tablespoons sliced pickled jalapeños
2 tablespoons Quick Pickles, recipe follows, plus 1 tablespoon Quick Pickle brine
1 cup mayonnaise
1/4 cup ketchup
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 to 2 tablespoons unsalted butter, at room temperature
4 slices marble rye
8 ounces thinly sliced turkey pastrami or thin deli-sliced cracked pepper turkey
1 cup sauerkraut, drained
4 slices Swiss cheese
Cooked sweet potato fries, or your favorite fries, for serving
2 cups white wine or champagne vinegar
1/4 cup sugar
1 tablespoon yellow mustard seeds
1 tablespoon kosher salt
2 cloves garlic, lightly smashed
1 bay leaf
1 English cucumber, sliced into 1/8-inch-thick rounds
1 tablespoon chopped fresh dill

Steps:

For the 18,000 Island dressing: Roughly chop the pickled jalapeños and Quick Pickles and add them to the mayonnaise in a large bowl. Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside.
For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm. Add the sauerkraut in 2 separate bundles to the same griddle. Spoon a generous amount of dressing on top of the sauerkraut and cover each with 2 slices of Swiss cheese. Cover with a lid or large inverted bowl to warm and allow the cheese to melt, about 30 seconds. Add the Quick Pickle brine to the griddle and cover to allow the cheese to steam and fully melt.
Place the sauerkraut on top of the turkey, then remove it to a slice of toasted rye. Top with a second piece of toasted rye. Slice in half on the diagonal and plate the sandwich on top of sweet potato fries to prevent the bottom of the sandwich from steaming, and to catch any drippage. Enjoy warm.
Add the vinegar, sugar, mustard seeds, salt, garlic, bay leaf and 1/2 cup water to a saucepan and bring to a simmer. Cook until the sugar has dissolved, then add the cucumbers and dill to a heatproof container and pour over the pickling liquid. Let sit for at least 10 minutes.

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