California grilled reuben

Name: California grilled reuben
Total time: 15 min
Yield: serves 2
Ingredients: carrots 2, finely shredded; white cabbage ¼ small, finely shredded; red onion 1/2 small, finely sliced; white wine vinegar; mayonnaise; large white bloomer 4 slices; sliced smoked turkey 150g; emmenthal cheese 4 slices; gherkins 4, sliced, plus extra to serve; soft butter 1 tbsp; mayonnaise 1 tbsp; tomato ketchup 1 tsp; creamed horseradish 1 tbsp

15 minutes
serves 2
Easy

This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. This makes more coleslaw than you’ll need for the sandwiches but it’ll keep for 2-3 days in the fridge

By Janine Ratcliffe

June 24, 2015 at 11:09 am

Ingredients

carrots 2, finely shredded
white cabbage ¼ small, finely shredded
red onion 1/2 small, finely sliced
white wine vinegar
mayonnaise
large white bloomer 4 slices
sliced smoked turkey 150g
emmenthal cheese 4 slices
gherkins 4, sliced, plus extra to serve
soft butter 1 tbsp

RUSSIAN DRESSING

mayonnaise 1 tbsp
tomato ketchup 1 tsp
creamed horseradish 1 tbsp

Method

Step 1

Put the carrot, cabbage and onion in a bowl. Add 1 tsp of white wine vinegar and 2 tsp of mayonnaise, season and mix together.
Step 2

Mix the dressing ingredients. Spread the dressing over one side of the bread. Add a couple of tbsp of coleslaw to two slices, then the turkey, then the cheese. Add a few slices of pickle then top with the other slices of bread, dressing-side down. Spread the outside of the sandwiches with soft butter. Heat a large frying pan and fry on both sides until crisp and golden and the cheese has started to melt. Serve with extra pickles.