Recipes

Turkey Reuben

Turkey Reuben
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Serves: 1

Ingredients:

2 slices 7-grain bread

Sauerkraut

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 2 cups Dietz & Watson® Old Fashioned Barrel Sauerkraut
  • 3/4 cup chicken stock
  • 1/2 cup white wine, such as Riesling or Gewürztraminer
  • 1/4 teaspoon caraway seeds
  • 1 large Granny Smith apple, peeled, cored, and thinly sliced
  • 1 medium red-skinned potato, peeled and grated (about 1/4 cup)
  • Salt
  • Freshly ground white pepper

Instructions:

Toast both slices of bread.

Spread both slices of bread with the sandwich spread. 

Layer one slice of bread with the turkey, then the sauerkraut, then top with the cheese.  Top with the remaining slice of bread.

Place in a panini press or toaster oven until the cheese is melted.  Serve with the pickle spear.

Sauerkraut

Heat the oil in a large saucepan over medium heat, stir in the onions and garlic and sauté until golden brown, about 5 minutes.

Stir in the sauerkraut, stock, wine, and caraway seeds and bring to a boil over high heat. Reduce the heat to medium low, and simmer until the stock is reduced by three-quarters, about 45-60 minutes.

Shopping List:

Sauerkraut

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 2 cups Dietz & Watson® Old Fashioned Barrel Sauerkraut
  • 3/4 cup chicken stock
  • 1/2 cup white wine, such as Riesling or Gewürztraminer
  • 1/4 teaspoon caraway seeds
  • 1 large Granny Smith apple, peeled, cored, and thinly sliced
  • 1 medium red-skinned potato, peeled and grated (about 1/4 cup)
  • Salt
  • Freshly ground white pepper