These grilled Turkey Reuben Sandwiches have deli turkey, Swiss cheese, sauerkraut, Thousand Island dressing, and buttered rye bread cooked to crisp, golden-brown perfection!

turkey Reuben sandwich cut in hald and stacked on a white plate with another sandwich and a bowl of potato chips in the background

There’s no need to get take-out from the deli when you can make these amazing turkey Reubens right in your own kitchen with just a few simple ingredients in about 15 to 20 minutes!

Now, I’ll admit that when I first heard of a Reuben sandwich – which is traditionally made with corned beef – it seemed like an odd combination of ingredients.

Then I tried one, courtesy of my brother-in-law Ryan, who so kindly made me one for lunch one day when I was visiting my sister and her family.

Wow, talk about a flavor explosion! The grilled rye bread, the tender and tasty meat, the melty and nutty Swiss cheese, the tangy Thousand Island Dressing and sauerkraut all came together in one incredibly delicious bite.

And let’s not forget about the wonderful contrast in textures. It was crisp, crunchy, soft and even a little bit juicy all at the same time. So fabulous…I couldn’t get enough!

Needless to say, I’ve been making and enjoying them ever since!

More recently, I was introduced to the turkey Reuben by my aunt. It’s one of her favorite sandwiches to order out. It’s a little bit lighter than the classic version because it uses turkey instead of corned beef, but it’s every bit as delicious (and just as easy to make at home…hint, hint, Aunt Sandy!).

I make this turkey version a lot, much more than the original, simply because I almost always have some deli turkey in the fridge, and so I can make them whenever we’re in the mood.

I’m telling you, one bite, and you’ll see why this is one of my all-time favorite sandwiches!

ingredients needed to make turkey Reuben sandwiches: rye bread, butter, sauerkraut, Thousand Island dressing, deli sliced turkey, and sliced Swiss cheese

Ingredients you need:

Rye bread (I use marble rye)
Butter
Thousand Island dressing (see Note below)
Swiss cheese slices
Deli oven-roasted turkey breast
Sauerkraut

Note: Instead of buying the dressing, make some of my Homemade Thousand Island Dressing. It’s quick, easy, and tastes so much better than the store-bought stuff. Your sandwich (and taste buds) will thank you!

You will need to make the dressing in advance by at least an hour, as it needs to sit in the fridge for a bit to let the flavors blend together.

Here’s a look at how to make Turkey Reuben Sandwiches:

2 images; one of 4 slices of buttered bread on a cutting board with a knife on the side with text that says butter one slice of each slice of bread; the other of each slice of bread on the cutting board spread with Thousand Island dressing with text that says turn bread over, spread Thousand Island dressing on each slice

2 images; one of slices of Swiss cheese added to 2 of the bread slices with text that says top 2 of the bread slices with Swiss cheese (half of the total amount); the other of sliced deli turkey added on top of the cheese with text that says then add the turkey

2 images; one of sauerkraut added to the sandwich with text that says then the sauerkraut; the other of Swiss cheese added to the sandwich with text that says and the rest of the Swiss cheese

2 images; one of the assembled sandwiches on a cutting board with text that says top with remaining bread slices buttered side up; the other of the assembled sandwiches in a skillet on the stove with text that says place the sandwiches in a large skillet over medium0low-heat

2 images; one of the skillet covered with foil with text that says cover lightly with foil, cook until bottom is golden brown and crisp; the other of the sandwiches being flipped over in the pan with a spatula with text that says flip the sandwiches over

2 images; one of the pan on the stove covered with foil with text that says continue cooking until the other side is golden brown and crisp and the cheese is melted; the other of the finished sandwiches cut in half on a cutting board with text that says cut in half and serve immediately, enjoy

Tips & Tidbits:

You can adjust the amount of any of the ingredients to suit your own personal tastes.
This is also a great recipe for using leftover turkey.
Make sure your sauerkraut is well-drained so it doesn’t make the sandwich too drippy or soggy.
I cook these over medium-low heat because it ensures that the bread doesn’t get too dark or burn before the cheese melts.
I lightly cover the pan with a piece of foil to help the cheese melt faster, leaving gaps for any steam to escape so the sandwiches stay nice and crisp. You can skip this and leave the pan uncovered if you’d like.
You can make the sandwiches in the air fryer instead of in a pan.
- Preheat the air fryer to 350°F. Place the sandwiches in (secure the top slices of bread with wooden toothpicks if needed). Cook until each side is golden brown and crisp and the cheese is melted, flipping halfway through, about 4 minutes per side.
To make a classic Reuben sandwich, replace the turkey with the same amount of corned beef.
To make a Rachel sandwich, keep the turkey but use ½ cup of creamy coleslaw instead of sauerkraut.

turkey Reuben sandwich cut in half and stacked on a plate with potato chips on the side and another sandwich in the background

These sandwiches are perfect for lunch or dinner served with a side of potato chips or French fries and a pickle or a nice bowl of soup.

I hope you try this Turkey Reuben Sandwich recipe and love it as much as I do. Thanks for visiting today!

turkey Reuben sandwich cut in half and stacked on a white plate with another sandwich and a bowl of potato chips in the background

Turkey Reuben Sandwiches

These grilled Turkey Reuben Sandwiches have deli turkey, Swiss cheese, sauerkraut, Thousand Island dressing, and buttered rye bread cooked to crisp, golden-brown perfection!

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Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: sandwiches

Calories: 768

Author: Michelle / Now Cook This!

Ingredients

4 slices rye bread, I used marble rye
2 tablespoons butter, softened
4 tablespoons Homemade Thousand Island Dressing, or store-bought
4 ounces sliced Swiss cheese
8 ounces sliced deli oven-roasted turkey breast
½ cup sauerkraut, drained

Instructions

Butter one side of each slice of bread with ½ tablespoon of the softened butter, making sure to spread it evenly and all the way to the edges.
Turn the bread slices over (buttered side down) and evenly spread each slice with one tablespoon of the Thousand Island dressing.
For each sandwich, top one slice of the bread with one quarter of the Swiss cheese, then half of the turkey, then half of the sauerkraut, and then one quarter of the Swiss cheese. Place one slice of bread on the top, dressing side down and buttered side up.
Heat a large skillet over medium-low heat (I use a 12-inch skillet). Place the sandwiches in the skillet. Place a piece of aluminum foil loosely over the pan, leaving gaps around the edges for any steam to escape. Cook for 3 to 4 minutes or until the bottom of the sandwich is golden brown and crisp.
Note: I lightly cover the pan with foil because it helps the cheese melt faster. As long as you leave gaps for the steam to escape, your sandwiches will still be nice and crisp. You can skip this step and leave the pan uncovered if you'd rather.
Flip the sandwiches over; cover the pan again loosely with the foil and continue cooking for another 3 to 4 minutes or until the other side is golden brown and crisp.
Remove the sandwiches from the pan, cut in half, and serve immediately.

Notes

You can adjust the amount of any of the ingredients to suit your own personal tastes.
This is also a great recipe for using leftover turkey.
Make sure your sauerkraut is well-drained so it doesn’t make the sandwich too drippy or soggy.
To make a classic Reuben sandwich, replace the turkey with the same amount of corned beef.
To make a Rachel sandwich, keep the turkey but use ½ cup of creamy coleslaw instead of sauerkraut.

Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!