In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.
- 2 cups thinly sliced green cabbage (about 4 oz.)
- 3/4 cup julienned kosher dill pickle (from 1 large)
- 2 teaspoons cider vinegar
- Kosher salt
- 1/2 cup mayonnaise
- 3 oil-packed sun-dried tomatoes
- 2 Tablespoons ketchup
- 8 slices whole wheat bread
- 12 thin slices smoked turkey
- 8 thin slices Swiss cheese
- 2 Tablespoons unsalted butter, softened
- In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 teaspoon salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes.
- Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.
- Squeeze the cabbage mixture to remove any excess liquid and return to the bowl.
- Toss the cabbage with 2 Tablespoons of the mayonnaise.
- Spread the remaining mayonnaise on one side of each slice of the bread.
- Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices.
- Spread the outsides of the sandwiches with the butter.
- Heat a large grill pan, skillet, or stovetop griddle over medium-low heat.
- Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes.
- Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more.
- Cut the sandwiches in half and serve.
Make it a soup and sandwich night. Serve with Butternut Squash Soup with Apple & Bacon.