Turkey Reuben

Dressing

¾

cup light mayonnaise

¼

cup ketchup

¼

cup chile sauce

¼

cup minced green bell pepper

3 tablespoons minced scallion

3 tablespoons minced sweet pickles

1 tablespoon Worcestershire sauce

1 teaspoon hot red pepper sauce

Kosher salt and freshly ground black pepper

2 hard-boiled eggs, peeled and finely chopped

Sandwiches

16 slices rye bread

2⅔

cups rinsed, well-drained sauerkraut

16 slices Swiss cheese

2 pounds thinly sliced turkey breast

Melted butter

8 dill-pickle spears

For the dressing: Mix together all dressing ingredients except for the eggs in a 1-quart bowl. Fold in the chopped eggs. Cover and refrigerate for at least 2 hours and up to 1 week. Reserve ¾

cup for the sandwiches, and save the rest for use as salad dressing or a dip for raw vegetables.

For the sandwiches: Lay eight slices of bread on a clean work surface. Top each with one slice of cheese. Divide the turkey into eight equal portions, and lay one portion on top of the cheese on each slice. Top each portion of turkey with 1/3 cup sauerkraut. Spread 1½

tablespoons of the dressing over the sauerkraut, and layer on another slice of cheese. Place a second slice of bread on top to complete each sandwich. Press gently to hold together. Place on a baking tray, cover with plastic wrap, and refrigerate until ready to cook.

Brush each sandwich on both sides melted butter. Cook in a panini press until cheese melts and bread is golden. If you don't have a press, cook on a nonstick skillet; weight sandwich with a cake pan holding a 28-ounce can. Cook on one side until golden brown, remove the weight, turn the sandwich, and cook on the second side until golden brown and the cheese melts.

Serve hot, accompanied by a dill-pickle spear.

Serves eight.

"The Berghoff Cafe Cookbook" by Carlyn Berghoff (2009 Andrews McMeel)