Tuesday, May 21, 2024
HomeEatThe Smoked Turkey Reuben Sandwich

The Smoked Turkey Reuben Sandwich

You know you want it...

Mocka Jumbies and Rum...

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A sandwich usually contains a combination of salad vegetables, meat, cheese, and a variety of sauces or savory spreads between two or more slices of bread.

When I’m preparing for a flight I think about sandwiches and usually make mine, which are essentially salads with some added protein pressed between two halves of a crusty roll. I only use bread when I’m traveling; otherwise I like to do Veggie Wraps and/or Lettuce Wraps. They’re kind of messy to eat, but fun. I cut up all the veggies and assemble at the luncheon.


Preparation time: 15 minutes
Chilling time: 1 hour

Cooking time: 1 hr 30
Makes: 4 sandwiches

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1 cup coarsely chopped pitted green olives
1/2 cup raisins
2 Tbsp coarsely chopped shallot
1/3 cup extra-virgin olive oil
2 Tbsp red wine vinegar

4 hero rolls, cut in half lengthwise
1 Tbsp mayonnaise (or more to taste)
1 Tbsp yellow mustard (or to taste)
8 thin slices deli ham
8 slices deli roasted pork, sliced about 1/4-inch thick
8 slices Swiss cheese
1 Tbsp unsalted butter

Relish: Combine in a food processor, the olives, raisins and shallot; pulse until coarsely chopped. Add oil and vinegar; pulse until combined but not pureed. Transfer to an airtight container and refrigerate at least 1 hour or up to two weeks.

Sandwich: Spread the top cut side of each roll with mayonnaise and bottom with mustard. Place 2 slices each ham, pork and cheese on bottom of each roll, then spread with 2 Tbsp relish. Cover with tops of rolls.

In a large skillet, melt butter over medium-low heat. Place 2 sandwiches in skillet and press down using a large flat heatproof object such as a bacon press or the bottom of a heavy skillet. Cook about 7 minutes, until golden brown and cheese is melted through, then turn and cook about another 7 minutes. Repeat with remaining 2 sandwiches. Serve immediately.

Note: The Relish makes an amazing grilled sandwich out of an ordinary ham and cheese. Spread any leftover relish on crusty bread, crostini or crackers for an appetizer.


Preparation time: 15 minutes
Chilling time: 15 minutes
Makes: 4 sandwiches

1 garlic clove
Salt and freshly ground pepper
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp sherry vinegar, red wine vinegar or champagne vinegar
1 Tbsp extra virgin olive oil

Salad mixture:
2 handfuls of lettuce, arugula, baby spinach or spring salad mix
1 sliced red onion, soaked in cold water for five minutes, drained and rinsed or 1/2 cup chopped green onions
1 small carrot, grated (about 1/4 cup grated carrot)
1 (5 oz) can water-packed tuna, drained
4 thin slices of cucumber
1/2 red or yellow bell pepper, cut in thin slices
A few leaves fresh basil, cut in thin strips
1 hard-boiled egg, sliced
Salt and pepper to taste
1 baguette, whole wheat sesame hamburger bun or roll of your choice

Dressing: Puree the garlic with a generous pinch of salt in a mortar and pestle. With a pestle or a small whisk, work in theDijonmustard, lemon juice, vinegar and olive oil. Add pepper and set aside.

Salad: Combine all of the salad ingredients, except the hard-boiled egg, in a bowl. Toss with the dressing until thoroughly coated. Pile half of this mixture onto the bottom half of Baguette or whatever roll you are using. Push it down, and arrange the slices of hard-boiled egg on top. Season; pile the remaining salad on top of the egg. It will look like a lot, but it will compress. Cover with the top half of roll: press down and wrap tightly in plastic, then put it in the fridge and allow it to sit for 10 to 15 minutes, or for several hours. Cut in half and serve. If only one half is eaten wrap the other half tightly, and refrigerate.

Note: You can refrigerate wrapped sandwiches for up to two days.


Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 4

16 Boston Bibb or butter lettuce leaves
1 lb lean ground turkey, chicken or beef
1 Tbsp olive oil
1 large onion, chopped
1 cup mushroom, chopped
2 cloves fresh garlic, minced
1 tsp soy sauce
1/4 cup hoisin sauce
2 tsp minced pickled ginger
1 Tbsp rice wine vinegar
Asian chilli pepper sauce (optional)
1 (8 oz) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 tsp Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a large skillet heat oil and sauté turkey until cooked. Remove turkey and set aside. Cook the onion in the same pan, stirring frequently. Add mushrooms, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chilli pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked turkey; continue cooking until the onions just begin to wilt, about 2 minutes.

To serve: Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. Each person can spoon a portion of the meat mixture into a lettuce leaf, wrap it, eat it, and enjoy!


Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 4 sandwiches

Special Sauce:
1 cup light mayonnaise
1/2 cup Annie’s Organic Ketchup or ketchup
1/4 tsp paprika
1 tsp prepared horseradish
3 Tbsp grated onion and juice
1 tsp Worcestershire sauce
1/2 tsp celery salt
Pepper to taste

8 slices Rye bread
2 Tbsp Dijon mustard
4 slices reduced fat, reduced sodium Swiss cheese
2/3 cup sauerkraut, drained and rinsed
1/4 cup Special Sauce
8 oz. smoked turkey, thinly sliced
1 Tbsp canola oil, divided

Special Sauce:
In a medium size bowl mix all ingredients together.

Spread about 3/4 teaspoon mustard over the 8 bread slices. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each with sauerkraut and drizzle about a tablespoon dressing over. Top each serving with 1 bread slice, mustard sides down. Heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Note: Using turkey instead of fatty corned beef makes these sandwiches healthier and with the flavor of the Special Dressing, you’ll hardly notice the swap!

What’s YOUR Favorite WRAP or SANDWICH?


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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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