Turkey Reuben Melts

Directions

1. 1
   Preheat a large griddle or 2 large non-stick saute pans on low heat.
2. 2
   In a small saucepan heat the peanut oil until very hot.
3. 3
   In a small bowl, whisk together the sugar and vinegar.
4. 4
   Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar.
5. 5
   In a large bowl, mix together the cabbage, carrots and scallions.
6. 6
   Toss the salad with the vinaigrette and season with salt and pepper.
7. 7
   Lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey.
8. 8
   Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich.
9. 9
   Butter the top part of the sandwich.
10. 10
    Add some butter to the griddle and move sandwich around to completely coat with butter.
11. 11
    When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes.
12. 12
    Slice on the bias and serve hot.