TURKEY REUBEN SANDWICH A.K.A. "THE RACHEL"
Oven-roasted turkey breast, instead of corned beef is used for making these delicious Turkey Reuben sandwiches. Grilled on buttery marbled rye bread, with melty Swiss cheese, homemade Thousand Island dressing, and sauerkraut.
Provided by Michaela Kenkel
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Slather Thousand Island Dressing on the insides of the bread.
- Top with Swiss cheese, then sliced turkey.
- Add the sauerkraut to one side of the sandwich. Sprinkle with caraway seeds if desired.
- Butter the outsides of both slices of bread and place in a hot skillet over medium-high heat until both sides are golden brown and cheese is melted in the middle.
- Serve hot.
Nutrition Facts : Calories 858 calories, CarbohydrateContent 37 grams carbohydrates, CholesterolContent 161 milligrams cholesterol, FatContent 63 grams fat, FiberContent 5 grams fiber, ProteinContent 35 grams protein, SaturatedFatContent 27 grams saturated fat, ServingSize 1, SodiumContent 2586 milligrams sodium, SugarContent 12 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 29 grams unsaturated fat
HOMEMADE PITA BREAD RECIPE - NYT COOKING
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
Provided by David Tanis
Total Time 2 hours
Yield 8 six-inch diameter breads
Number Of Ingredients 6
Steps:
- Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
- Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
- Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
- Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
- Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
- Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Nutrition Facts : @context http//schema.org, Calories 189, UnsaturatedFatContent 3 grams, CarbohydrateContent 33 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 110 milligrams, SugarContent 0 grams
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- Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
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