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!
Servings: 2 sandwiches
Estimated Calories: 768
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.
Recipe 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.
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