Turkey Cheese Reubens with a Wedge Salad

Ingredients:

• ½ pound sliced turkey (You may use leftovers from the Herb Turkey Breast dinner)
• 8 slices of rye bread or whole wheat bread
• 1 cup of sauerkraut
• ¼ cup Thousand Island dressing
• 4 slices of Swiss cheese
• ½ head of iceberg lettuce, cut into wedges

Preparation:
Place the sauerkraut in a colander and rinse with cool water.
Squeeze the excess liquid out until it is practically dry.
Spread the Thousand Island dressing on the bread slices.
Place some turkey, sauerkraut, and a slice of Swiss cheese on four slices.
Top with another slice of bread.
Grill on the indoor grill until the bread is browned and the cheese is melted, about 2-3minutes.
Serve the lettuce wedges with additional salad dressing.


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Hot Reuben Sandwiches with Spring Salad

Ingredients
Pastrami or sliced corned beef (This is a perfect way to use leftovers from St. Patrick’s Day.)
1 can of sauerkraut
Swiss cheese slices, 1 per sandwich
Whole wheat buns or Kaiser rolls
Spring salad mix tossed with 1 carrot, peeled and sliced
Thousand Island dressing

Preparation
Rinse the sauerkraut under running water to remove the bitter juices.
Squeeze it dry and place in a bowl with paper towels under it.
Heat the corned beef or pastrami in the microwave oven.
Toast the rolls under the broiler for 30 seconds, just until warm.
Place a dollop of Thousand Island dressing on a roll.
Place a layer of corned beef on the roll.
Top the corned beef with sauerkraut.
Lay a slice of Swiss cheese on top.
Melt the cheese under the broiler for 30 seconds to 1 minute.
Serve with additional Thousand Island dressing for the salad and for dipping.

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Photo/Shannon Patrick