For the Turkish Spice Blend:
¼ cup paprika
1 tablespoon smoked paprika
1 tablespoon hot paprika or chili powder
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons dried cilantro
1 tablespoon dried mint
1 tablespoon dried dill
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon sugar
1 teaspoon ground smoked cinnamon or cinnamon
For the Sandwiches:
1 fresh boneless turkey breast, 2 ½-3 pounds
¼ cup Turkish Spice Blend (see above)
Non-aerosol olive oil spray
Salt and pepper
¾ cup sour cream
¼ cup ketchup
¼ cup relish
2-4 tablespoons sriracha, to taste (medium to spicy)
1 jar sauerkraut with caraway and cumin or add 1 teaspoon each to 1 pound sauerkraut
8 slices quality seeded rye bread, lightly buttered on one side
8 slices mozzarella cheese or muenster cheese or Swiss cheese
Heat oven to 350°F.
For the spice blend, mix all the ingredients in a small bowl.
For the sandwiches, season the turkey breast on both sides with Turkish spice, then spray skin with oil and top the skin with salt and pepper. Roast 45 minutes to 1 hour to an internal temperature of 160 to 165°F. Let rest 15 to 20 minutes, then thinly slice. You will have twice the meat you need, so reserve half for more sandwiches or salads or a soup later in the week.
Combine sour cream, ketchup, relish and sriracha.
Warm sauerkraut in small pot and add spices, if needed.
Build sandwiches: butter-sides down, spread sauce on both slices of bread, place 2 slices of cheese on one slice of bread and top with turkey and sauerkraut. Set dressed bread on top and grill on nonstick griddle over medium heat until golden brown and cheese is melted.