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Epicurious

Turkey, Emmenthaler, and Russian Dressing on Rye

This is a real deli-lovers sandwich, topped with Emmenthaler, which is a good sharp Swiss cheese. You’ll have enough Russian dressing for six sandwiches; you can keep the extra for a week in the refrigerator.

Recipe information

  • Yield

    serves 1

Ingredients

For the Russian Dressing

2 tablespoons sugar
1/4 cup ketchup
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1/2 teaspoon celery seed
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1/4 cup vegetable oil

For the Sandwich

4 ounces thinly sliced turkey breast
2 thin slices Emmenthaler cheese
1 romaine lettuce leaf
2 slices good rye bread

Preparation

  1. Step 1

    Make the Russian dressing: Heat the sugar and 1 teaspoon of water in a saucepan over low heat until the sugar is dissolved. Transfer to a mixing bowl.

    Step 2

    Stir in the ketchup, lemon juice, vinegar, salt, paprika, celery seed, Worcestershire sauce, and onion. Gradually whisk in the vegetable oil until all the ingredients are incorporated. Taste, and adjust the seasonings as needed.

    Step 3

    Make the sandwich: Layer the turkey, Emmenthaler cheese, romaine, and 2 tablespoons of the Russian dressing on 1 slice of bread. Top with the other slice of bread.

    Step 4

    Cut the sandwich in half, and serve.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
TagsSandwichSalad DressingSaladTurkeyPoultryCheeseDairyLettuceLeafy GreensVegetableMainLunchNut FreeEasyQuickMeal Prep30 Minutes or LessSimmerCookbooks
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