Playing How To Make The Ted Danson Sandwich By Binging With Babish

An easy homemade Russian dressing and toasted mayo-on-rye give this hot turkey sandwich, a delicious little extra something in this yummy recipe from viral YouTube series "Binging With Babish," which was inspired by Ted Danson's character in "Curb Your Enthusiasm."

Get Andrew Rea's other "Curb Your Enthusiasm"-inspired creation, The Larry David Sandwich here. Or try his over-the-top cousin of the Sloppy Joe, The Sloppy Jessica

Adapted from Binging with Babish by Andrew Rea. Copyright © 2019 by Andrew Rea. Used with permission by Houghton Mifflin Harcourt. All rights reserved.

Ingredients
For the Coleslaw:
  • ½ cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 2 tablespoons sour cream
  • 2 tablespoons Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon celery seeds
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • Kosher salt and freshly ground black pepper
  • 8 ounces shredded cabbage
For the Russian Dressing:
  • ½ cup bottled horseradish sauce
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ small white onion, finely chopped
For the Sandwich:
  • Mayonnaise
  • 8 slices rye bread
  • 1 pound sliced turkey
  • 4 ounces sliced Swiss cheese
Yield
Serves: 4
Preparation

For the Coleslaw, in a large bowl, whisk together the mayo, vinegar, sour cream, yogurt, lemon juice, garlic, sugar, celery seeds, paprika, and mustard powder until well combined. Season with salt and pepper. Fold in the cabbage with a rubber spatula until evenly coated, then refrigerate until ready to assemble the sandwich. 

For the Russian Dressing, in a medium bowl, whisk together all the ingredients until well combined, then cover and refrigerate until ready to assemble the sandwich. 

To assemble the sandwiches, spread mayo on one side of each bread slice. In a large skillet and working in batches, if needed, toast the bread over medium heat, mayo-side down, until golden brown, about 2 minutes. Remove from the pan and set aside.

Divide the turkey into 4 mounds in the same pan and top evenly with the Swiss cheese. Cover and heat over low heat until the cheese has completely melted. Transfer each mound to the untoasted side of one slice of bread and top with some coleslaw. Spread Russian dressing on the untoasted side of the remaining 4 slices bread. Close the sandwiches, cut in half, and serve.