In this installment
Georgia Turkey Reuben Sandwich Recipe
Oven Roasted Turkey
Jewish Rye Bread
Sandwich fixings
Brownie Bites
Georgia Turkey Reuben Sandwich Recipe
This is the second most popular sandwich all-time at Zingerman’s Deli. I’m not sure why Ari Weinzweig first used the term “Georgia Reuben” as its name, but it stuck and now it seems like that’s just what we call it.
- Place the naked loaf in the middle of a 350℉ oven for 15 minutes.
- Take the meat out of its pouch and portion what you’re going to use. At Zingerman’s it’s 4 ounces per nosher-sized sandwich, so you can make four sandwiches with all your ingredients.
- Lay the meat in a pile on the aluminum foil. Sprinkle 2 tablespoons of water on top then fold the foil closed. Place in the oven alongside the bread to steam for 10 minutes.
- Take the loaf out of the oven. Careful—it’s hot! Grip the “twice baked” loaf with a towel in your hand. Roll the loaf up on its side. Cut one inch slices at a 30 degree angle. Protractor not required.
- Slather Russian dressing on each slice of bread. Don’t skimp, make it thick! Place one slice Emmentaler Swiss in the middle and close the sandwich.
- Warm empty skillet on medium heat. Brush the outsides of the sandwich with a tablespoon of olive oil or butter. Grill each side for 2-3 minutes until browned to your liking, the cheese just melting. Remove from skillet.
- Open sandwich. Place 2 overflowing tablespoons of coleslaw on top of the Emmentaler Swiss. Heap the steaming meat in folds on the other half. Close sandwich.
- Cut sandwich in half. Like Cary Grant, we prefer to cut it with a bread knife at a North by Northwest angle, the blade running from 10 o’clock to 4 o’clock. Serve and enjoy!
Oven Roasted Turkey
This is some seriously tasty stuff. We tried dozens of roasted turkeys before we picked this one. It comes to us from a single, family-owned farm in southeastern Minnesota, where they raise turkeys outdoors on pasture without antibiotics. After years of eating it, I still think it’s as good as the leftovers served after Thanksgiving. Maybe better.
Jewish Rye Bread
Traditional Jewish Rye Bread is an endangered species these days. We’re one of the last folks baking the real deal in America. This is rye like my grandparents ate in Eastern Europe, made with plenty of freshly milled rye flour (believe it or not, most “rye bread” sold in America contains very little rye flour), a natural sour rye starter (not the usual canned shortcuts) and lots of time to let the dough develop.
Sandwich Fixings from our Kitchen
We make the Russian dressing and the coleslaw in our kitchen using the same recipes that made us famous all those years ago. We hand slice and wrap the Emmentaler Swiss cheese in our kitchen as well.
No-Nut & Magic Brownie Bites
For more than three decades we sold them in one size only: huge. Now we’ve cut them down to a quarter of their original size and individually wrapped—a bite or two and you’re done.
Magic Brownie
The original. Soft, chocolatey, chewy interior dotted with toasted walnuts and covered with a thin chocolate crust. USA Today raved about them. So will you. Worth noting that Magic Brownies are more cake like than moist and fudgy.
Black Magic Brownie
Same great brownie as the original—without nuts.