Smoked Turkey Reubens

Ingredients

• 1/2 cup Thousand Island dressing
• 4 slices rye bread
• 4 slices Swiss cheese
• 8 ounces thinly sliced smoked turkey breast
• 1/4 cup sauerkraut, drained
• 2 tablespoons butter, melted

Directions

1. Combine the cabbage, pickles, vinegar and 1/2 tsp. salt in a medium bowl, tossing well. Tip the mixture into a colander set in the sink and leave it there for 10 minutes.
2. While that sits, add the mayonnaise, sun-dried tomatoes and ketchup to a food processor and pulse until the tomatoes are chopped very small. Press the cabbage mixture firmly to get rid of extra moisture, then put it back in the bowl. Stir in 2 Tbs. of the mayonnaise mixture.
3. Coat one side of each bread slice with the rest of the mayonnaise. Build the sandwiches by piling the turkey, cabbage mixture and cheese onto 4 slices of bread, then close them with the other 4 slices. Brush the outside of each sandwich with the butter.
4. Warm a large grill pan, skillet or stovetop griddle over medium-low heat. If the pan will not hold all the sandwiches at once, cook them in batches. Set the sandwiches in the pan, place a grill press or heavy skillet on top to press them, and cook until the bread is browned, 2 to 4 minutes.
5. Turn the sandwiches over and cook until the second side is browned and the cheese has melted, 2 to 4 minutes more. Slice the sandwiches in half and serve.