Recipe: Turkey Reuben Melts with Hot and Spicy Slaw

In this one you could just eliminate the hot pepper ingredients.

TURKEY REUBEN MELTS WITH HOT AND SPICY SLAW

HOT VINAIGRETTE:
1/2 cup peanut oil
1 tablespoon sugar
1 cup rice vinegar
1/2 teaspoon ground Szechwan peppercorns
1 teaspoon red pepper flakes
SLAW:
1 small head Napa cabbage, 1/8-inch ribbons
1 large carrot, peeled and shredded
1 cup sliced scallions
Salt and black pepper, to taste
SANDWICHES:
8 slices rye bread
8 slices Swiss cheese
8 slices turkey breast
Butter, to cook the sandwiches

Preheat a large griddle or 2 large non-stick saute pans on low heat.

PREPARE THE HOT VINAIGRETTE:
In a small saucepan heat the peanut oil until very hot.

In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar.

PREPARE THE SLAW:
In a large bowl, mix together the cabbage, carrots and scallions. Toss the slaw with the vinaigrette and season with salt and pepper.

ASSEMBLE AND GRILL THE SANDWICHES:
Lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich.

Butter the top part of the sandwich. Add some butter to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes.

Slice on the bias and serve hot.