Thanksgiving Leftovers: Onion Dip Turkey Reubens (aka Rachels)
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Thanksgiving Leftovers: Onion Dip Turkey Reubens (aka Rachels)

“A turkey Reuben is actually called a Rachel. Here I swapped the Russian dressing with onion dip dressing. YUM.”—Rachael Ray

Ingredients

Onion Dip Dressing

  • 2 tbsp. olive oil

  • 2 onions, finely chopped

  • 2 cloves garlic, grated or finely chopped

  • 1 tsp. (1/3 palmful) super fine sugar (not confectioners’)

  • 1 tsp. (1/3 palmful) salt

  • ½ tsp. each finely ground black pepper and white pepper

  • ½ tsp. ground thyme

  • 1 to 1 1/2 cups sour

Sandwiches

  • 1 lb. sauerkraut, drained

  • ½ tsp. each caraway and

  • Softened butter

  • 8 slices marble rye

  • Brown mustard 8 slices Swiss or Jarlsberg cheese

  • 1 to 1 1/4 lbs. thinly

  • Deli pickles and fancy potato chips

Preparation

  • Step 1

    In a large skillet, heat the oil, two turns of the pan, over medium-low to medium. Add the onions, garlic, and sugar; season with the salt, black pepper, white pepper, and thyme. Cook, stirring occasionally, until the onions are caramel in color, about 20 minutes. Stir in 1/4 cup water and stir to evaporate, 1 to 2 minutes. Remove from heat and stir in the sour cream.

  • Step 2

    Meanwhile, for the sandwiches, in a small pot, warm the sauerkraut and the caraway and cumin seeds over low heat just until heated through, about 5 minutes.

  • Step 3

    After the onions have cooked for about 15 minutes, heat a griddle or grill over medium. Lightly butter one side of each bread slice and build sandwiches by layering the mustard, half of the cheese, a little sauerkraut, the turkey, onion dip, and then the remaining cheese between the bread slices (buttered sides out). Cook until the bread is golden and the cheese melts, about 2 minutes per side. Cut in half. Serve with the pickles and chips.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...