TGIF!!! So very glad to be at home and typing this post. The weather outside is nothing short of outstanding and I cannot wait to enjoy it with the Bear. Now, about this little gem of a sandwich. Cyclone fans, how about those adorable little toothpicks? I know the Clones are off this week, but I thought maybe this might be the luck our team needed for next week's game. Ha ha!
We made these sandwiches last night just as the cold front moved through. It was pouring down rain and the Bear's slow pitch softball game was cancelled. Perfect weather for a hot sandwich. In this particular sandwich, I've taken the classic Reuben and added some modern elements worth trying. Have you tried sriracha yet? If yes, you understand the addiction. If not, then I suggest you go to the Asian food isle in your nearest grocery store and buy some. The sriracha mixed with the mayo adds the perfect amount of sweet heat that cuts through some of the overly creamy mayo textures adding for a unique flavor experience. This sandwich is the perfect step in the sriracha direction.
8 slices whole grain gluten-free bread
2 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 teaspoon Dijon mustard
1/2 cup canned sour kraut, drained
1 package deli turkey meat
4 slices sliced 2% Swiss cheese
Heat your skillet or a panini press to medium-low heat. While the press is heating, mix together the mayonnaise, mustard, and sriracha sauce in a small bowl until smooth and combine. Spread over 4 slices of bread. Top with the sour kraut, turkey, and cheese. Cover the sandwiches remaining bread slices over the cheese. Place on the skillet or panini press and grill for 5 minutes or until the cheese begins to melt and the bread is lightly toasted.