When the weather warms up, I find myself looking for simple meal ideas that don’t involve a lot of time in a hot kitchen. Grilled sandwiches offer the warmth of a hot meal without the time and hassle of using the oven. This particular Reuben sandwich, with inspiration from The Big Apple, includes Bobby Flay’s Thousand Island Coleslaw and can be prepped and cooked in less than 30 minutes. While you can definitely cook the sandwich on the stove (a cast iron pan works well for this), I recommend using a Panini Press, which offers the convenience of even heat distribution and a perfectly grilled sandwich!
Turkey Reuben with Thousand Island Coleslaw
Ingredients
1/2 cup Hellmann’s or Best Foods Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey
Directions:
1. Combine 1/4 cup mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
2. Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.
I’ve been sharing some of Bobby Flay’s signature Hellmann’s recipes. But very soon, I’ll be sharing my recipe for the perfect sandwich. Stay tuned!
Disclosure: This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program. For more great ideas, go to www.facebook.com/hellmanns.
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