You would think you'd be sick of all the turkey you had on Thanksgiving. Some people are not and can eat turkey until they go into hibernation until summer. Here is a great recipe that you can find in your local Boston, Massachusetts deli restaurant but for a lot less money and without all that extra sodium and calories. The recipe is called the 'Turkey Reuben Sandwhich'.
Ingredients
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2 tablespoons Dijon mustard
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8 slices rye bread
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4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
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8 ounces smoked turkey, thinly sliced
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2/3 cup sauerkraut, drained and rinsed
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1/4 cup fat-free Thousand Island dressing
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1 tablespoon canola oil, divided
Preparation
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Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
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Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
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