We gave your Thanksgiving leftovers sandwich a Reuben twist, with gravy-spiked Russian dressing and kraut that gets a cranberry sauce kick in the pants.
, turkey sandwiches are magical, and it would be a crime not to pile up some of your holiday bird between two slices of bread for lunch on Black Friday. Most people have a signature leftover sandwich that they wait all year to bust out, but just in case you want to switch things up, here's an easy leftover Thanksgiving turkey Reuben to try out.
Now, before we even get into it, I just want to make it clear that I'm not going to get dragged into a semantic argument about whether a sandwich that doesn't involve corned beef can be called a Reuben. Some people might want to call this sandwich a Rachel, but along with subbing turkey for corned beef, a Rachel swaps in coleslaw for kraut, and that's not what I'm doing here.
Making coleslaw the day after Thanksgiving is not in the spirit of leftover sandwiches; digging out that jar of sauerkraut from the back of the fridge is. And after a heavy holiday meal, I'd rather go with the fermented funk of kraut than with the creamy slaw. If you really didn't get in enough family squabbling on Thursday night, feel free to argue about what to call this sandwich with your nearest and dearest.
To give this sandwich the full Thanksgiving leftovers treatment, I start by reheating pieces of pulled or sliced turkey in the oven in a little foil packet with a touch of turkey or chicken stock to moisten the meat, which let's be honest, is usually on the dry side. Heating the sandwich ingredients is a trick that
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