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The Reuben is one of my favorite sandwiches. Simultaneously savory and sweet, rich and tangy, crispy and creamy, it’s an oxymoron of deliciousness. Unlike some, I like to use turkey over pastrami/corned beef; the meat is more tender than those brisket cuts, which makes for an easier sandwich bite, and its milder flavor is a perfect canvas for the aggressively seasoned Russian dressing, and sauerkraut. Finally, the melted non-dairy cheese provides that perfect creamy base note of contrast to the acidic pickles, dressing, kraut, and the crunch of the crispy rye.
Makes 1 sandwich
2 tablespoons Gefen Mayonnaise
1 tablespoon Tuscanini Tomato Paste (ketchup would make this overly sweet)
4 cornichons, finely diced
2 teaspoons hot honey
2 teaspoons garlic powder
1 teaspoon Gefen Onion Powder
1 teaspoon capers, finely diced
1 teaspoon caper liquid
1 teaspoon pickle juice
1 teaspoon cider vinegar, such as Tuscanini Apple Cider Vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon salt
6.5 ounces of Tirat Zvi Turkey (plain or honey glazed), roughly chopped
2 slices non-dairy cheddar or American style cheese
3 tablespoons sauerkraut
6 cornichons, cut in half lengthwise
2 slices fresh rye bread
2 teaspoons oil
Whisk together the dressing ingredients.
Mix chopped turkey with about two thirds of your dressing. Stir to combine and spread on one slice of rye.
Brush the other slice with enough dressing to cover it, then add two slices of the non-dairy cheese and top with the sauerkraut and the sliced cornichons.
Smash the whole thing together and toast in a lightly oiled pan until browned on each side and warmed through. A little trick to help: add a teaspoon of water to the pan and cover it to help it get steamed warm. Then flip and crisp the other side.
Serve with more of the cornichons and the leftover dressing.
Sponsored by Tirat Zvi
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