1. Heat a large nonstick skillet over medium heat. In a small bowl, mix mayonnaise, ketchup, lemon juice, shallot, parsley, and pepper to blend.
2. Spray one side of each bread slice with olive oil cooking spray and lay the slices on a work surface, sprayed sides down. Spread four of the slices with 1 tsp. mustard on one side, and all eight slices with the mayo mixture. Layer four of the bread slices with 1 slice of cheese, 1/4 of the turkey slices, 1/4 cup sauerkraut, and another cheese slice. Top each with one of the remaining four slices of bread, mayo mixture side down, pressing them into place gently yet firmly.
3. Transfer the sandwiches to the preheated skillet, place a large, heavy pot or pan on top of them, and cook until the bread is crisp, about 4 minutes. Turn and continue cooking until second side is crisp, fillings are warmed through, and cheese is melted, about 4 more minutes. Depending on the size of your skillet, you may need to do this in two batches. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2010