Hot Turkish Hot Turkey Rachels with Sriracha Dressing | Rachael Ray


Hot Turkish Hot Turkey Rachels with Sriracha Dressing | Rachael Ray

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

“A Reuben made with turkey rather than pastrami is called a Rachel,” says Rach. “Here, I roast a turkey breast with a Turkish spice blend and griddle up the sandwiches with spicy sauerkraut and a sriracha dressing.” It is stupid good! Rach likes to serve the sandwiches with hot pickled vegetables and tater tots or crispy oven fries sprinkled with more Turkish spice.    

Pro Tip from Rach: The spice blend is great on chicken or lamb skewers and charred or roasted root vegetables or eggplant. It also makes a great dip stirred into yogurt with garlic and lemon juice. It keeps in an airtight container for months.  

For more Reuben inspiration from Rach, check out her Irish Nachos and Patty Melt Casserole. 

Ingredients For the Turkish Spice Blend:

    ¼ cup paprika1 tablespoon smoked paprika1 tablespoon hot paprika or chili powder 2 tablespoons granulated garlic2 tablespoons granulated onion2 tablespoons dried cilantro1 tablespoon dried mint1 tablespoon dried dill1 tablespoon ground turmeric1 tablespoon ground cumin1 tablespoon salt1 tablespoon sugar1 teaspoon ground smoked cinnamon or cinnamon

For the Sandwiches:

    1 fresh boneless turkey breast, 2 ½-3 pounds¼ cup Turkish Spice Blend (see above) Non-aerosol olive oil spray Salt and pepper¾ cup sour cream¼ cup ketchup¼ cup relish2-4 tablespoons sriracha, to taste (medium to spicy) 1 jar sauerkraut with caraway and cumin or add 1 teaspoon each to 1 pound sauerkraut8 slices quality seeded rye bread, lightly buttered on one side8 slices mozzarella cheese or muenster cheese or Swiss cheese

Yield Preparation

Heat oven to 350°F. 

For the spice blend, mix all the ingredients in a small bowl. 

For the sandwiches, season the turkey breast on both sides with Turkish spice, then spray skin with oil and top the skin with salt and pepper. Roast 45 minutes to 1 hour to an internal temperature of 160 to 165°F. Let rest 15 to 20 minutes, then thinly slice. You will have twice the meat you need, so reserve half for more sandwiches or salads or a soup later in the week.   

Combine sour cream, ketchup, relish and sriracha.   

Warm sauerkraut in small pot and add spices, if needed.   

Build sandwiches: butter-sides down, spread sauce on both slices of bread, place 2 slices of cheese on one slice of bread and top with turkey and sauerkraut. Set dressed bread on top and grill on nonstick griddle over medium heat until golden brown and cheese is melted.    


Leave A Reply

Your email address will not be published.