Taste PLATFORM: The Cannibal’s Chef Francis Thanksgiving Bite

Credit: Eater Los Angeles Credit: Eater Los Angeles

There are only a few more months until PLATFORM’s doors are open in Hayden Tract and Los Angeles finally has a taste of New York’s The Cannibal Beer and Butcher. While we’re very antsy for the New York-based charcuterie-and-beer counter to open, we can only wait, however, Chef Francis Derby of has given us a sneak peek of the flavors of Cannibal that we can expect come next Spring this Thanksgiving!

Made with the ingredients right at your own home along with some of the leftover turkey that you’ll have tonight, Chef Francis has whipped up a recipe that you can do right at home and enjoy this holiday weekend. Safe to say we’re very thankful for this teaser recipe right from the Cannibal’s kitchen. Bon appetit!


Leftover Turkey Reuben with Thousand Island Dressing

by Chef Francis Derby

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FOR THE THOUSAND ISLAND DRESSING

Ingredients:

2c Mayonnaise

1c Ketchup

1c Chopped hard boiled egg(about 3 eggs)

1/2c Chopped capers

1/2c Chopped cornichon

1ea Lemon

1/2tsp Worcestershire

1Tbsp White wine vinegar

3 Tbsp Chopped chive

3 dashes Tabasco

Directions: Mix all ingredients

FOR THE SANDWICH

Ingredients:

4oz Turkey breast

2pc Rye bread

4 slices Swiss cheese

2tbsp Sauerkraut

1/4c Thousand Island Dressing

2tbsp Mayonaise  

Directions:

Preheat oven to 350°

Place cheese on both sides of bread

Add turkey and sauerkraut

Put sandwich together

Spread mayonnaise on both sides of bread

Put sandwich in warm frying pan till one side is toasted

Flip sandwich and put in the oven for 10 minutes or until sandwich is warm in the center

Serve with Thousand Island Dressing

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