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Donna Chriszt's Roasted Turkey Reuben

Yield: 16

Food Cost: 25%

Herb Roasted Turkey

2 Tablespoons fresh thyme, stemmed

1 Tablespoon garlic, roasted

1/2 Cup canola oil

1 Teaspoon salt

1 Teaspoon pepper

2 carrots, rough chop

1 large onion, rough chop

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2 Stalks celery, rough chop

3 Pounds BONELESS TURKEY BREAST

1 Cup water

Combine thyme, garlic, 1/2 cup oil, salt and pepper in a small mixing bowl.
Place the carrots, large onion and celery in a roasting pan.
Place the turkey breast on top of the vegetables. Add 1 cup water. Rub the turkey breast with the thyme mixture.
Roast uncovered in a preheated 325 degree F oven for 45-60 minutes or until cooked to an internal temperature of 170 degrees F. Remove from the oven and allow to rest. Discard the rough cut vegetables.

Apple-Pear Slaw

1 Tablespoon caraway seeds

2 Tablespoons canola oil

2 Cups white cabbage, thinly sliced

3 Granny Smith apples, peeled and grated

3 firm pears, peeled and grated

1/4 Cup clover honey

1/4 Cup cider vinegar

1/2 Cup water

In a heated saute pan, toast the caraway seeds.
Add the 2 tablespoons oil. Add the cabbage and saute until slightly soft. Add the apples and pears and cook until tender.
Stir in the honey, vinegar, and 1/2 cup water. Cook until the liquid is reduced to a syrupy consistency.

Remoulade Sauce

1 small onion, rough chop

1 Cup capers, drained

2 Stalks celery, rough chop

1 Tablespoon fresh tarragon, stemmed

2 Cups prepared mayonnaise

1 Cup ketchup

In a food processor, fitted with a metal blade, process the small onion, capers, celery, and tarragon. Blend until fine.
Add the mayonnaise and ketchup. Blend until well combined.

Service and Plating

As Needed butter

32 Slices hearty rye bread

32 Slices plain Havarti cheese

6 Pounds sweet potato fries, cooked

16 dill pickles

Slice or shave the turkey breast. Portion into 3 ounce packages and refrigerate.
Butter 2 slices of hearty bread. Place each bread slice, buttered side down, in a skillet over low heat. Add 2 slices of Havarti cheese, 3 ounces of turkey breast, and 1/3 cup of the apple-pear slaw.
When the cheese begins to melt, place the skillet under the broiler to heat the turkey and slaw.
Serve the turkey reuben with 6 ounces sweet potato fries and 2 ounces remoulade sauce. Garnish with 1 pickle. If desired, nap the plate rim with roasted pepper oil.

Recipe provided by Chef Donna Chriszt of Jeso in Cleveland, Ohio. The food cost percentage for the Roasted Turkey Reuben is 25% with a menu cost of $8.00. Jeso serves global cuisine in a casual fine dining atmosphere. The nutritional information reflects the nutrients from the sandwich, but not the plate accompaniments or garnish.