Toasted Rachael on Salted Rye

After last night's fried fish dinner, despite the fact that I try to cook for one, I had a quite a bit of cole slaw and remoulade dipping sauce left over.  Not wanting to let them go to waste I tried to come up with a way to utilize them again other than simply slapping them down as is.  As far as I am concerned, the concept of having a sandwich for dinner is not practiced nearly enough and I am a huge fan of the reuben which is corned beef on rye with sauerkraut swiss cheese and thousand island dressing. So, practicing what I preach, I continued full steam ahead with the idea of a dinner sandwich, though instead of the sauerkraut I substituted the left over cole slaw and figured the remoulade could certainly stand in for the thousand island dressing, right.   I did want to keep it a little "lighter" for summer and decided, instead of corned beef, I would roast a boneless skinless turkey breast which could also do double duty later in the week.

At the supermarket I purchased a 1.5 pound boneless skinless turkey breast for about $8.00 which is a bit steep, but it will serve me well for several meals.  I chose to rub down the turkey with mixture of paprika, onion powder, garlic powder, oregano, cayenne pepper, smoked salt, pepper and brown sugar for a bit of a cajun bbq flavor.  It roasted it at 350 degrees for about 1 hour 15 minutes until it was cooked through.  I let it rest for about 30 minutes before carving it into thin slices and placing them on hearty salted rye bread, a schmear of the remoulade sauce, a couple of slices of swiss cheese and good helping of cole slaw.  The final step was to toast the sandwich, which I slathered with butter, on each side in a cast iron skillet long enough for the cheese to melt.  I must admit, it was one of the best sandwiches ever!