As I mentioned on last week’s “Build Your Perfect Sandwich” post, I will be sharing the three recipes that Bobby shared at the event. Today, I am posting his recipe (and techniques) for a version of the New York Reuben. Enjoy!
TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW
(A Bobby Flay Recipe)
4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
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 Hellmann’s or Best Foods Real 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.
Notes on Bobby’s techniques from the “Celebration of Sandwiches” event:
–Contrast and texture are important in making sandwiches. He puts condiments on both sides for moisture and flavor. He puts cheese on both sides, lays the turkey in the middle and adds the coleslaw mix in the middle. Then, he lightly brushes the mayonnaise on both sides of the bread before cooking.
-Cast iron pans hold heat better.
-Cook the sandwich on medium heat.
-Cut sandwiches on the diagonal/on the bias for best presentation.
(As another option, you can make this sandwich using a panini press.)
