0.8 pound jarlsberg cheese cut into 16 thin slices
2 tablespoons catsup
0.5 teaspoon kosher salt
2 tablespoons mayonnaise
0.5 small onion thinly sliced
0.3 teaspoon pepper freshly ground
8 slices cocktail rye bread
0.3 cup pickled cucumbers / gherkins sweet coarsely chopped
1 pound turkey breast smoked cut into 16 slices
4 tablespoons butter unsalted
Equipment
bowl
frying pan
Directions
In a medium bowl, mix the ketchup and mayonnaise.
Add the green cabbage, onion, sweet gherkins, salt and pepper and toss to coat.
Melt 1 tablespoon of the butter in a large skillet.
Add 2 slices of the rye bread to the skillet and top each with 2 slices of Jarlsberg cheese, then 4 slices of smoked turkey, about 1/2 cup of coleslaw, 2 more slices of Jarlsberg and another slice of bread. Cook the sandwiches over moderately low heat until the bottoms are toasted and the cheese on the bottom is melted, about 4 minutes. Turn the sandwiches over, press them down and add 1 more tablespoon of butter to the skillet. Cook until the second sides are browned, about 4 minutes.
Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
Wine Recommendation: Turkey, cheese, mayonnaise and ketchup on rye don't require a subtle match, just a cool glass of fruity, grapey Beaujolais-Villages from France, such as the 1996 Georges Duboeuf or the 1996 Louis Jadot.
