Turkey Reuben

Ingredients

• 1 tablespoon pickling spice 
• 1 cup apple juice 
• 2 pieces bacon chopped
• 1 tablespoon balsamic white
• 1  bay leaf 
• 1 pinch celery seed 
• 8 cups chicken stock see 
• 0.3 cup ghee 
• 2 tablespoons dill pickle relish 
• 1 pinch ground pepper white
• 1 teaspoon ground pepper black
• 0.3 cup catsup 
• 4 servings juice of lemon as needed
• 0.3 cup mayo 
• 2 tablespoons rice wine vinegar 
• 8 slices cocktail rye bread 
• 0.5 teaspoon salt 
• 8 slices swiss 
• 1 pound turkey breast fresh sliced
• 1 head cabbage white quartered

Equipment

• bowl
• frying pan
• oven
• grill

Directions

1. For the kraut: Preheat the oven to 350 degrees F.
2. Add the stock, juice, pickling spice, black pepper, bay leaf, cabbage and bacon to a pan, cover and cook until the cabbage is softened, about45 minutes. Once soft, remove from the heat and allow to cool. Then separate the cabbage and save the stock. After the cabbage is cooked, slice the quarters very thin and cover withthe rice wine vinegar. Season and finish with a small amount of lemon juice.
3. Mix the ketchup, mayo, relish, balsamic, salt, celery seed and white pepper in a bowl.
4. To assemble:Put some butter on the grill.
5. Place the bread on the buttered grill until golden brown.
6. Place 1 slice of cheese on each slice of bread.
7. Mix 2 tablespoons of the dressing with 1/4 cup of kraut per sandwich, place on the grill and warm throughout.
8. Place the kraut and 4 ounces turkey on 4 bread slices. Top with the remaining bread.