Turkey Reuben Melts

with Seasoned Potato Wedges, Pickle & Special Sauce

Allergens: Soy, Wheat, Eggs, Milk

Servings:

Cooking steps:

1

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Drain pickle slices; finely dice until you have 1 TBSP (2 TBSP for 4 servings). Reserve remaining pickle slices for serving.

2

  • Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

3

  • While potatoes roast, place sauerkraut in a medium microwave-safe bowl. Microwave until warmed through, 15-30 seconds.

  • Drain liquid from sauerkraut.

  • In a small bowl, combine diced pickle, mayonnaise, ketchup, and remaining Fry Seasoning.
4

  • Lay sourdough slices out on a clean work surface. Spread with as much sauce as you like. Layer half the slices with Swiss cheese, sauerkraut, and as much turkey as you like.

  • Close sandwiches with remaining sourdough slices.

5
  • Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Carefully add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side. (For 4, you may need to work in batches, wiping out pan between batches and adding more oil and butter as needed.) TIP: Add another drizzle of oil when flipping; lower heat and cover with lid if sandwiches begin to brown too quickly.
6

  • Halve melts on a diagonal. 

  • Divide melts, potato wedges, and remaining pickle slices between plates. Serve with any remaining sauce on the side.