Super Turkey Club Reuben
1 jar (5 ounces) pasteurized processed blue cheese spread
1 can (12 ounces) beer
2 cups well-drained sauerkraut (about 16 ounces)
1/2 cup chopped radishes
3 tablespoons finely chopped parsley
Dash of freshly ground black pepper
1 round loaf pumpernickel or rye bread, about 6-inches in diameter
1/2 pound sliced, cooked, turkey breast
1/2 pound sliced, cooked, beef salami
Combine blue cheese spread and 2 tablespoons of beer; set aside. Place remaining beer and sauerkraut in a saucepan and simmer uncovered for about 5 minutes; cool completely. Drain thoroughly and add radishes, parsley and pepper; toss to blend.
Assemble sandwiches by cutting entire loaf of bread horizontally into 6 slices. Spread blue cheese mixture on one side of each slice of bread. For each sandwich, use 3 slices of bread. On first slice of bread, blue cheese mixture side up, place lettuce leaf, 1/4 of kraut mixture, 1/4 of turkey slices and 1/4 of salami slices. Add second slice of bread, blue cheese mixture side down, spread blue cheese mixture on dry side of second bread slice and repeat lettuce, kraut and meat layers. Top with third slice of bread, blue cheese mixture side down. Wrap and chill about 1 hour before serving. Cut both sandwiches in half. Garnish with pickles and radishes.
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Total Fat 22g
Total Carb. 29g