My family and I always have this discussion before Thanksgiving:
Me: I’m going to buy a turkey…
Them: Ewwww… get a ham instead..
Me (through clinched teeth): I’ll get both.
I’m a traditional kind of gal. I want turkey on Thanksgiving and ham where it belongs – on Christmas and Easter. But the majority of my family members simply don’t care that much for turkey. Go figure.
H-O-W-E-V-E-R, with the help of Hellmann’s Mayonnaise and Bobby Flay – I think I have them right where I want them. Once they see this recipe, they’ll INSIST on turkey, for the leftovers, alone.
Ah, sweet success.
The recipe, below is from the collection of Bobby Flay recipes on Hellmann’s website. Each is, as you’d expect extraordinary. To watch Bobby Flay make these Reubens, head over to the website for the video: Bobby Flay Makes a Turkey Reuben… and Saves Joi’s Traditional Thanksgiving.
Bobby Flay Turkey Reuben With Thousand Island Coleslaw
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey
- Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.
- Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.
