-
1
Heat 1 tablespoon butter in a medium saucepan over medium-high heat.
-
2
Add the scallion whites and cook until light brown, about 3 minutes.
-
3
Add the sauerkraut and apple and season with salt and pepper.
-
4
Cook until the sauerkraut is lightly browned and dry, about 10 minutes.
-
5
Add half of the scallion greens and cook for 1 minute.
-
6
Preheat the broiler.
-
7
Mix the mayonnaise, chili sauce, the remaining scallion greens, the capers and their liquid, and the dill pickling liquid.
-
8
Spread about 1/2 teaspoon butter on one side of each bread slice.
-
9
Place 4 slices, buttered-side down, on a foil-lined baking sheet.
-
10
Spread each with some of the mayonnaise mixture, then layer the turkey, dill pickles and sauerkraut mixture on top.
-
11
Sprinkle with the cheese and broil until the cheese melts, about 2 minutes.
-
12
Spread more of the mayonnaise mixture on the unbuttered sides of the other 4 bread slices; place buttered-side up on the sandwiches.
-
13
Return to the broiler until golden, turning once, about 2 minutes.
-
14
Per serving: Calories 625; Fat 33 g (Saturated 12 g); Cholesterol 102 mg; Sodium 2,381 mg; Carbohydrate 46 g; Fiber 6 g; Protein 39 g
-
15
Photograph by Antonis Achilleos
