More Turkey: With A Twist. - Joanna's, Anything Cooking? Blog at Allrecipes.com - 258806

Joanna's, Anything Cooking?

MORE TURKEY: With a Twist. 
 
Nov. 29, 2011 8:26 am 
Updated: Nov. 29, 2011 8:33 am
Hey there. It is now Tuesday and I am imagining that the Turkey supply is getting low and you are having some of those, "Oh no, not turkey again" thoughts.  This is a tasty change to a casserole, soup, or some other basic recipe to use that turkey up.  How about a Rachael Baked Sandwich.

You will make one sandwhich for each person you need to cook for.

You will need:
Preheat oven to 350 degrees.

Dark pumpernickle bread, two slices for each sandwich
Butter to spread on the bread slices.
Turkey, sliced (About 4-6 oz each sandwich)
Sliced Swiss Cheese. Enough to cover each slice of pumpernickle bread.)
Sauerkraut, drained and using about 2 oz for each sandwich.
Joanna's Miracle Sauce;  1/2 cup mayo, 1 tablespoon Dijon Mustard, 1tbls. sugar, 1 teaspoon yellow mustard. Optional is "Red Hot Sauce" which would be added to "taste." I love a little bite to the sandwich.

To Create a Rachael:

  • Butter the bread slices tops and bottoms.
  • On a sprayed cookie sheet lay out one piece of the pumpernickle for each desired sandwich. Leave enough room between each sandwich to accomodate even heating and a little overflow as the cheese melts.
  • To each slice add sliced turkey, spread on the sauerkraut, important to now spread some of the Miracle Sauce over the sauerkraut (Sauce should be a little sweet, if not add a little more sugar.)
  • Now place the Swiss Cheese over the Sauerkraut.
  • Before covering with the top piece of Pumpernickle, spread some of the Miracle Sauce on the bottom of the slice which comes in contact with the contents of the sandwich.
  • Cover with the top piece of Pumpernickle.
  • Place in the preheated oven.  Heat until the bread begins to brown on the top and some of the Swiss Cheese is noted running out from the side (This indicates your inside is heated well.)

Serve alone, or with a soup/salad.  The sandwich is a great variation from a typical Rubin.  I would also think you could grill this as you do a Grilled Cheese on a grill, panini sandwich maker, or similar. Just be sure you have heated the middle of the sandwiches to melt the cheese.  Enjoy!

WEIGHT WATCHERS:  Use only one slice of bread; will be "open faced".  Use only 1 tsp butter/margarine on the outside of the bread.  Turkey-Use 2 oz, Swiss Cheese-Use 2 oz., Sauerkraut is unlimited,  Sauce is limited to One Tablespoon.  This sandwich is 6 Points.
 
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Sweet Pickles Mom

Home Town
Wausau, Wisconsin, USA
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Coon Rapids, Minnesota, USA

Member Since
Oct. 2006

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet

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Knitting, Gardening, Walking, Fishing, Photography, Music

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About Me
I am a non-working Registered Nurse. I have loved to cook ever since childhood. I love the outdoors and warm weather. Living in Minnesota and being from Wisconsin you would think I would enjoy cold weather and activities associated with, WRONG! I hate the cold and stay indoors almost the entire winter until Spring "breaks." What do you do in the winter? Cook, of course. I love experimenting with new, complicated food dishes and of course I love the taste of my own cooking. I love animals and have a Minature Schnauzer, "Pickles." She is a total joy!
My favorite things to cook
I love to make different Italian dishes. I tend to like spice so I am intrigued by India, Mexico, Thai and anything made with a "bite." Being of German descent, I have some favorite all time recipes that were my mom and dad's. Kliska is one of my families favorites. It is potato dumplings that are browned with bacon and pork pieces until the dumplings are crisped on the edges. Along with the pork pieces and bacon you have alot of chopped onion and a pinch of nutmeg; very tasty, but loaded with cholesterol.
My favorite family cooking traditions
As aforementioned I love to make Kliska. One of my best friends who is Swedish, makes a similar Klub which is a large potato dumpling filled with diced pork, onion, salt, pepper and a pinch of nutmeg. She wraps the dumplings which are coated with butter in aluminum foil and then dropped into boiling water for about 30 minutes. Being German, I do like the 'ol standbys of sauerkraut and pork ribs, sauerkraut and weiner's, sauerkraut and whatever. Sauerbraten, red cabbage and potatoes are a nice combination too.
My cooking triumphs
I just recently watched a cute "date" movie for about the 15th time with Lauren Hutton called Sweet Treats. She's a chef who combines with the male lead to form a team contesting in a cooking contest. In that movie they make a Torta Barozzi which is a very chocolate, non-flour torte. Was a rather complicated recipe, but I made it and it turned out "wonderful." It is a chocolate lovers dream.
My cooking tragedies
I never remember those cooking tragedies. I just never make them again and "move on" to greater things. I will say, I never serve a recipe that I have not made previously! Also when cooking meat, don't over cook and "always" use a meat thermometer!
 
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