Reuben Sandwiches With Smoked Turkey and Green Apple

From Ladies' Home Journal, 2006. A nice combination! For a vegetarian version, I used Yves' brand veggie turkey slices! Jewish rye bread is a good alternate choice for pumpernickel.

• Ready In: 15 mins
• Yields: 4 sandwiches

Ingredients

• 1⁄2 cup mayonnaise
• 2  tablespoons ketchup
• 2  tablespoons shallots, finely minced
• 2  tablespoons  sweet pickle relish
• 1  teaspoon Dijon mustard
•  salt, to taste
•  pepper, to taste
• 8  slices  pumpernickel bread
• 1  granny smith apple, cored and sliced thinly
• 1⁄2 lb  smoked turkey, sliced
• 1  cup sauerkraut, drained
• 6  ounces gruyere cheese or 6  ounces  jarlsberg cheese

Directions

1. In a small bowl whisk together the mayonnaise, ketchup, shallots, pickle relish and Dijon mustard. Season to taste with salt and pepper.
2. Spread the mayo mixture on one side of each bread slice.
3. Layer apple slices and turkey slices on half the bread, mayonnaise side up.
4. Lastly, top with the sauerkraut, cheese, and the remaining slices of bread.
5. Grill sandwiches in batches either with a panini machine or in a grill pan.
6. Cook until bread is golden and cheese has melted.
7. For mindless entertainment while you're enjoying your sandwich, look up the word pumpernickel in the dictionary.