Yield: 1 serving
1 tablespoon butter, softened
2 slices rye bread
2 tablespoons Thousand Island dressing
4 ounces heritage turkey
4 tablespoons sauerkraut
Butter one side of each of the slices of bread. Place one slice in a thick-bottomed skillet over medium-high heat. Spoon 1 tablespoon dressing on the bottom slice of bread and spread to cover. Top with turkey, sauerkraut and cheese. Spoon remaining dressing on the other slice of buttered bread and top sandwich, keeping dressing side down. Grill until bread is golden brown, covering pan if needed to thoroughly heat sandwich ingredients. Flip sandwich carefully and brown the second side. Remove from pan. Let cool 1 minute before slicing in half and serving.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.