In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.
SERVES: 4
INGREDIENTS:
- 2 cups thinly sliced green cabbage (about 4 oz.)
- 3/4 cup julienned kosher dill pickle (from 1 large)
- 2 tsp. cider vinegar
- Kosher salt
- 1/2 cup mayonnaise
- 3 oil-packed sun-dried tomatoes
- 2 Tbs. ketchup
- 8 slices whole-wheat bread
- 12 thin slices smoked turkey
- 8 thin slices Swiss cheese
- 2 Tbs. unsalted butter, softened
INSTRUCTIONS:
- PREPARE THE SLAW: In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.
- ASSEMBLE THE SLAW: Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the mayonnaise mixture.
- PREPARE THE SANDWICH: Spread the remaining mayonnaise on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.
- COOK THE SANDWICH: Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.
NUTRITIONAL INFORMATION PER SERVING:
- Calories: 660
- Protein: 30g
- Carbohydrates: 33g
- Total Fat: 46g
- Saturated Fat: 17g
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 13g
- Cholesterol: 90mg
- Sodium: 1,370mg
- Fiber: 5g
