Recipe: Turkey Reuben Sandwich

This recipe is courtesy of Ming Tsai.

Turkey Reuben Sandwich

1/2 c. peanut oil
1 Tbl. sugar
1 c. rice vinegar
1/2 tsp. ground Szechwan peppercorns
1 tsp. red pepper flakes
1 small head Napa cabbage, 1/8 inch ribbons
1 large carrot, peeled and shredded
1 c. sliced scallions
Salt and black pepper to taste
8 slices rye bread
8 slices Swiss cheese
8 slices turkey breast
Butter to cook sandwiches

Preheat a large griddle or 2 large non-stick saute pans on low heat. 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. In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper. Lay out the slices of rye bread and top each with 1 slice of cheese then a slice of seasoned turkey and close the 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, abou 5 to 7 minutes, flip sandwich over and brown other side, 5 to 7 minutes. Slice on bias and serve hot.