Directions

1. Preheat a skillet to medium heat. Spread a tablespoon of butter over one side of each slice of marbled rye bread. On the opposite sides of the bread, evenly spread equal parts of spicy mayonnaise.

2. Place one slice of bread with the buttered side down into the skillet, immediately topping with half the sliced Emmentaler cheese. Add the Fra’ Mani Turkey Galantine, sauerkraut, and the remaining half of the sliced cheese.

3. Place the other slice of bread buttered side up on top and press down lightly with a metal spatula so that all the layers adhere to one another.

4. Grill for about 2-3 minutes, lifting an edge of the sandwich with the spatula to check for light browning on the buttered bread.

5. When ready to flip, swiftly shove the metal spatula underneath the whole sandwich and brace the top with your finger as you quickly flip the entire sandwich back into the pan.

6. Continue grilling the other side for 2-3 more minutes, or until the cheese looks gooey on the edges and the bread is browned and crisp.

7. Remove from the pan and saw through the sandwich with a serrated knife, gently but firmly, to cut the Reuben in half. Serve hot.

8. *To make spicy mayo, add 1 cup of mayonnaise to a small bowl. Add 2 teaspoons paprika, 1 teaspoon cayenne pepper, juice of 1/2 lemon, and 1 teaspoon of tomato paste. Mix well.