I’ve always loved grilled reubens, but between the cheese and grease factors, I pretty much scratched them from the roster. Then I saw this recipe, and the potential was right there. I subbed soy Swiss cheese for the real thing, and this was a darned juicy and mouthwatering sandwich to bite into. Again and again.
Turkey reuben (from Martha Stewart’s Living magazine)
4 teaspoons margarine, softened
4 slices fresh rye bread
4 tablespoons Russian dressing (recipe to follow)
2 ounces sliced soy Swiss cheese
6 tablespoons Tangy Cabbage slaw (recipe to follow)
4 dill pickle sandwich slices
Heat a grill pan or cast-iron skillet over medium-high heat. Spread margarine on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, margarine side up.
Place on pan and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 – 4 minutes per side. Cut sandwich in half, and serve immediately.
1/4 cup low-fat mayonnaise
1 tablespoon ketchup
1 tablespoon pickle relish
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
Tangy cabbage slaw:
1/4 cup white wine vinegar
3 tablespoons canola oil
1/4 teaspoon celery seeds
1 teaspoon grainy mustard
1 teaspoon coarse salt
1/2 small head green cabbage, finely shredded (3 cups)
Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and stir to combine. Let stand at room temperature for 1 hour before using, or cover ad refrigerate for up to 1 day (bring to room temp before using).