I have a confession. I like the Thanksgiving leftovers better than the holiday feast.
Elevate Thanksgiving leftovers with a Turkey Reuben Sandwich
I have a confession. I like the Thanksgiving leftovers better than the holiday feast.
The Thanksgiving meal is a family favorite, and I love all of the foods. But what makes me even happier is opening the fridge the next morning and foraging for a slice of apple pie or some leftover roasted Brussels sprouts, and especially pulling out this, that and the other to make a masterpiece of a turkey sandwich.
A classic Reuben sandwich is made with corned beef, Russian or Thousand Island dressing, Swiss cheese, and sauerkraut on rye bread. But this version made with turkey hits all of the notes and is one of the best uses of post-Thanksgiving leftover turkey that I can think of. It's far above a plain old (possibly dry) turkey sandwich with a bit of mustard and mayo between two slices of cold bread.
A quick version of sauerkraut is what makes this sandwich spectacular (and a Reuben!). I like to sliver my cabbage very thin for slaws and krauts, and I go for Napa or Savoy cabbage, which is a bit lighter in texture than green head cabbage. My recipe calls for apple cider, apple vinegar and a bit of beer (and hey, that open beer shouldn't go to waste - a perfect pairing for this sandwich.)