- The Washington Times - Wednesday, November 26, 2008

Our house, like many others, will be filled with family for the Thanksgiving weekend. We adore indulging together in roast turkey and trimmings on this holiday, but, truth be told, we are just as crazy about the dishes we make on the following days with the leftovers.

I always buy a large bird so there will be plenty of turkey for sandwiches throughout the weekend. Sometimes we assemble hot turkey combos, ladling gravy over mounds of meat set atop toasted bread. On other occasions, Dagwood-style turkey clubs or turkey-and-cranberry panini grace our table. This year, I’m adding a new sandwich — turkey Reubens — to our favorites.

Served with kosher dills and potato chips, these sandwiches easily could rival the original Reubens, prepared with pastrami. In fact, these delicious hot-turkey sandwiches definitely will make you look forward to some post-Thanksgiving eating.

After-Thanksgiving turkey Reubens

1/4 cup whole mayonnaise

3 tablespoons chili sauce

8 slices sourdough or rye bread

5-6 ounces sliced Gruyere cheese

8 ounces roasted and sliced turkey

About 2 cups sauerkraut, drained well and squeezed dry (see note)

2 tablespoons unsalted butter, plus more if needed

2 tablespoons canola oil, plus more if needed

Potato chips and kosher dills for garnish

Whisk together mayonnaise and chili sauce in a small bowl until blended. Then spread one side of each bread slice with this mixture. Top 4 of the coated slices with half the cheese, then the turkey, then the sauerkraut, and finally the remaining cheese. Top with remaining bread slices, coated sides down.

In a large heavy skillet (one that will hold the 4 sandwiches comfortably in a single layer) set over medium heat, heat the butter and oil until butter is melted and mixture is hot. Add the sandwiches and cook, pressing down gently with a metal spatula, until the bread is golden brown and cheese has melted, about 2 to 3 minutes per side. Add more butter and oil if needed.

To serve, cut each sandwich on the diagonal with a serrated knife and place on an individual serving plate. Garnish with some chips and pickle slices. Makes 4 servings.

Note: You can find prepared sauerkraut in the refrigerator section of the supermarket. I particularly like Bubbies, a brand my Whole Foods sells.

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