Day-After Reuben with Cranberry Sauce and 'Kraut

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TT Tip: For a spicy Reuben dressing, add chopped spicy pickles, pickled red peppers (or Peppadews), pickled jalapeños or chopped giardiniera.

Day-After Reuben with Cranberry Sauce and 'Kraut

Recipe from the Tasting Table Test Kitchen

Yield: 2 sandwiches (plus ¼ cup leftover Reuben dressing)

Cook Time: 7 minutes


Reuben Dressing

¼ cup homemade or store-bought mayonnaise

2 tablespoons sour cream or crème fraîche

1 tablespoon ketchup

1 tablespoon chopped pickles

½ teaspoon prepared yellow mustard


8 slices pastrami turkey breast or turkey deli meat

4 slices sandwich bread (preferably rye, marbled rye or pumpernickel)

2 tablespoons unsalted butter, melted

¼ cup cranberry sauce

½ cup sauerkraut

4 slices Swiss cheese


1. Make the Reuben dressing: In a medium bowl, stir together the mayonnaise, sour cream, ketchup, pickles and mustard. Set aside.

2. Adjust an oven rack to the upper-middle position and heat the broiler to high. Place the turkey in two piles on the baking sheet and set the bread slices around the turkey. Brush one side of each bread slice with melted butter, place the baking sheet in the oven and cook until the turkey is warmed and the bread is golden-brown, 2 to 4 minutes (watch the bread closely as broiler intensity varies). Remove from the oven and set 2 slices of bread aside.

3. Spread the cranberry sauce over the 2 bread slices on the baking sheet, and then top each slice with a stack of warmed turkey. Top each with sauerkraut and then cover with 2 slices of cheese. Return the baking sheet to the oven and broil until the cheese is melted, 2 to 3 minutes. Remove from the oven.

4. Spoon 2 tablespoons of Reuben dressing onto the reserved bread slices, set the slices atop the melted cheese, slice in half (if you like) and serve.

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