TURKEY PASTRAMI RUEBEN SANDWICHES

2 Servings
Boneless Turkey Breast American
BBQ Smoked Grilled Sandwiches Lunch Turkey Boneless Turkey Breast American

For the Russian dressing:
2/3 cup onnaise (preferably Hellmann’s)
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 Freshly ground ck pepper
1 tablespoon of ground iander
For the sandwich:
4 slices dark rye bread or marbled rye bread
2 tablespoons (1/4 stick) salted ter at room temperature or melted
3 ounces turkey pastrami or ned beef, sliced paper-thin
3 ounces thinly sliced Swiss or Emmenthr cheese (about 4
2/3 cup erkraut drained and squeezed dry with paper towels
1 l pickle thinly sliced (optional)

Make the dressing. In a nonreactive mixing bowl, combine the mayonnaise, chili sauce, pickle relish, coriander and black pepper. Refrigerate if not using immediately. Using a knife or pastry brush, spread or brush the slices of bread on one side with the butter. Place 2 slices of bread on a work surface buttered side down, then spread the top of each with 1 tablespoon of the dressing. Arrange the slices of pastrami on the bread, followed by the slices of cheese, trimming both so that they come just to the edges of the bread. Place the trimmings in the center of the sandwiches. Spoon 1/3 cup of the sauerkraut over each sandwich, spreading it out to the edges of the bread. Top each sandwich with half the pickle slices, if desired. Spread the unbuttered side of the remaining 2 slices of bread with the remaining 2 tablespoons of dressing, dividing it evenly between them, then place them on top of the sandwiches, dressing side down. When ready to cook, preheat your contact grill. Lightly coat the grill surface with cooking spray. Using a spatula, transfer the sandwiches to the grill and gently close the lid. Grill the sandwiches until the bread is browned and crisp and the cheese is melted, about 5 minutes. Cut each sandwich in half and serve at once.


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