将感恩节剩菜变成鲁贝尼式三明治杰​​作

[Photographs: Vicky Wasik]

I am not the biggest fan of serving or eating roast turkey for Thanksgiving dinner, and I much prefer cooking other birds that not only can more easily fit in my New York City–sized fridge and oven but also pack more flavor, like duck or even chicken. Or if dinner guests aren't in a fowl mood, I will gladly cook a缓慢烤的猪肩,三尖牛肉烤, or even a城市火腿instead. But while I won't necessarily miss the bird, I do miss having zipper-lock bags full of leftover turkey in the fridge for making sandwiches the next day.

即使我们喜欢将新的生命呼吸到剩菜中热和麻木的四川式火鸡沙拉或者turkeyChintan拉面, turkey sandwiches are magical, and it would be a crime not to pile up some of your holiday bird between two slices of bread for lunch on Black Friday. Most people have a signature leftover sandwich that they wait all year to bust out, but just in case you want to switch things up, here's an easy leftover Thanksgiving turkey Reuben to try out.

Now, before we even get into it, I just want to make it clear that I'm not going to get dragged into a semantic argument about whether a sandwich that doesn't involve corned beef can be called a Reuben. Some people might want to call this sandwich a Rachel, but along with subbing turkey for corned beef, a Rachel swaps in coleslaw for kraut, and that's not what I'm doing here.

感恩节后的第二天，制作凉拌卷心菜并不是剩下的三明治的精神。从冰箱后面挖出一罐酸菜。一顿丰盛的度假餐后，我宁愿搭配克劳特（Kraut）发酵的放克，而不是和奶油色的色拉一起去。如果您真的在星期四晚上没有足够的家庭争吵，请随时争论一下您最近和最亲切的三明治。它丰富，浓郁，美丽，所以让我们称其为Reubenesque。

为了给这个三明治进行全部感恩节剩菜的待遇，我首先将烤箱中的烤箱中的或切成薄片的火鸡在少量的箔纸中重新加热，然后用淡淡的火鸡或鸡肉润湿肉，让我们弄湿肉，这通常是在上面干燥的一面。加热三明治成分是一个窍门Danieluses in hisclassic Reuben recipe，这确保奶酪在组装时会迅速融化。

我用一些剩菜加热酸菜红莓酱; the sweet and tart fruit complements the tang of the kraut without overwhelming it.

And for the final bit of Thanksgiving-leftovers flair, I stir some rich土耳其肉汁into the Russian dressing for the sandwiches. I love adding meaty, savory depth to dishes in the form of condiments (don't worry, I am not here to give another bootleg TED Talk on the importance ofXO酱，即使XO俄罗斯敷料将是一个动力举动）。当您有冰箱中的肉汁踢肉类，例如，您应该充分利用它们。

要组装三明治，请遵循丹尼尔的建议，首先要在一侧涂上黄油和烤面包片。

我将其保留给您是否要在煎锅中批量完成三明治，在电力炉，或在烤箱中的烤盘上。无论您选择哪种方式，在土耳其，蔓越莓 - 克劳特和瑞士奶酪上分层之前，用肉汁的刺激俄罗斯调味料在黑麦的未敬业的一面。

If you are using a skillet or griddle, start sandwich construction with a slice of cheese on each piece of bread. If you are going with the oven method, hold off on the cheese for the four slices of bread that are getting the turkey and kraut, and lay the cheese on top, so it will melt evenly when you pop the bread in the oven.

For griddling, I like to press and weigh the sandwiches down with aChef's Press甚至在面包上促进褐色，并快速融化瑞士奶酪。

Once the cheese is gooey and ready to go, close up your sandwiches (if you went with the oven method), slice them in half, and serve them up. Fair warning: there won't be any leftovers left over, so make sure to set aside a Reuben for yourself before they all get gobbled up.

我们的编辑都独立选择了此处链接的所有产品。如我们的所述，我们可能会获得购买的佣金affiliate policy.