Description
Savory deli turkey, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese grilled to golden perfection on rye bread. A delicious twist on the classic Reuben.
Ingredients
Scale
- 1 pound sliced deli turkey breast
- 1/2 cup sauerkraut, well drained
- 1/4 cup Thousand Island dressing, plus more for serving
- 4 slices rye bread
- 4 slices Swiss cheese
- 2 tablespoons butter, softened
- Optional: Dill pickle spears, for serving
Instructions
- Prepare the Sauerkraut: Drain sauerkraut well by placing it in a fine-mesh sieve and pressing down with a spoon, or wrapping it in a clean kitchen towel and squeezing gently.
- Mix the Dressing and Sauerkraut: In a small bowl, combine the drained sauerkraut with 1/4 cup of Thousand Island dressing. Mix well. Adjust the amount of dressing to your preference.
- Butter the Bread: Spread a thin layer of softened butter on one side of each slice of rye bread.
- Assemble the Sandwiches: On the unbuttered side of two slices of rye bread, layer half of the Swiss cheese on each. Divide the turkey evenly between the two slices of bread, placing it on top of the cheese. Then, spoon the sauerkraut mixture evenly over the turkey. Top the sauerkraut with the remaining Swiss cheese. Finally, place the remaining slices of rye bread, buttered side up, on top of the cheese to complete the sandwiches.
- Preheat the Griddle or Pan: Heat a large griddle or skillet over medium heat.
- Grill the Sandwiches: Carefully place the assembled sandwiches on the preheated griddle or in the skillet. Cook for about 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Use a spatula to gently press down on the sandwiches as they cook.
- Check for Doneness: Lift one edge with a spatula and peek underneath. The bread should be golden brown and crispy. The cheese should be completely melted and slightly browned. If the bread is browning too quickly but the cheese isn’t fully melted, reduce the heat slightly and continue cooking.
- Flip Carefully: When flipping the sandwiches, be careful not to let the filling spill out. Use a wide spatula to support the entire sandwich as you flip it. If any filling does spill out, simply scoop it back onto the sandwich with the spatula.
- Continue Cooking: Continue cooking the sandwiches for another 3-4 minutes on the second side, or until the bread is golden brown and the cheese is melted. Again, use a spatula to gently press down on the sandwiches as they cook.
- Remove from Heat: Once the sandwiches are golden brown and the cheese is melted, carefully remove them from the griddle or skillet and place them on a cutting board.
- Cut and Serve: Use a sharp knife to cut each sandwich in half diagonally.
- Serve Immediately: Serve the Turkey Reuben sandwiches immediately while they are still hot and the cheese is melted.
- Optional Garnishes: Serve the sandwiches with dill pickle spears on the side. You can also serve them with extra Thousand Island dressing for dipping.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcrowd the pan when cooking multiple sandwiches.
- Adjust the amount of Thousand Island dressing to your taste.
- Press the sandwiches while cooking to ensure even cooking and melted cheese.
- To keep warm, place cooked sandwiches on a baking sheet in a preheated oven at 200°F (93°C).
- Experiment with different cheeses like Gruyere or Emmental.
- Add a pinch of red pepper flakes to the sauerkraut mixture or spread a thin layer of horseradish on the bread for a spicy kick.
- For a vegetarian version, substitute the turkey with grilled portobello mushrooms or tempeh.
- For a gluten-free version, use gluten-free rye bread.
- If you don’t have a griddle or skillet, you can toast the bread in the oven. Preheat the oven to 350°F (175°C). Place the assembled sandwiches on a baking sheet and bake for 10-15 minutes, or until the bread is golden brown and the cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 8 minutes