Thanksgiving Leftovers: Turkey Reuben

Just because we've made it through Turkey Day doesn't mean I'm going to abandon you. After all, who's going to help you with all those leftovers? Well, Life Should Be Beautiful is!

Now, let's deal with the turkey first. Sure you could just make a sandwich. Maybe dress it up with stuffing or cranberry...

Nope. You're going to make this sandwich. And you'll love it so much that you'll use plain ol' deli turkey year-round and add it to your regular repertoire.

Turkey Reuben
Makes 1 sandwich.

2 teaspoons unsalted butter, softened
2 slices rye bread (I prefer Jewish seeded rye to the very dark rye for this one.)
2 tablespoons Russian or Thousand Island dressing
1 ounce thinly sliced Swiss cheese
4 thin slices cooked turkey
3 tablespoons cole slaw
2 dill-pickle sandwich slices

Heat a grill pan or a cast-iron skillet over medium heat. (Note: You can also make these on a panini press or a George Foreman grill.)

Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.

Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.