Here’s a quick dinner or weekend lunch idea for grilling some sandwiches that include some of our homemade fixings. You’ll want sauerkraut that is not chemically fermented, so pick it up at a large or whole foods-type grocery. You can also ferment your own. I’m not sure when we’ll get around to trying that, but I’ll cover the concept and fermentation on another day – I’m working on it.
A “Rachel” is the turkey version of a Reuben. I use quite a bit of cheese and dressing so the sandwiches are a drippy, gooey mess. Grill these slowly so the cheese melts and the other ingredients stay warm.
Turkey Reubens (Rachels)
1 lb sliced organic or local turkey breast
1 jar naturally fermented sauerkraut
Swiss cheese
Thousand Island dressing
Your favorite bread and butter
Warm the sauerkraut in a pot on medium-low heat while you microwave the turkey to warm it.
Preheat griddle or pan on medium-low or about 325 degrees. While one side of the buttered bread is grilling set cheese, sauerkraut, dressing, turkey, and another slice of buttered bread on top. When the first side is brown and toasty, flip the sandwich over and brown the other side.
