Turkey Reuben
Submitted by happyzhangbo
Sliced turkey, tangy sauerkraut, melted Swiss cheese, and a homemade Russian dressing on buttered rye bread, broiled until golden and gooey. A lighter spin on the classic deli Reuben that’s ready in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
8 minREADY
25 minThe Reuben gets a turkey makeover and honestly? It might be even better than the original.
Sauerkraut softens with onion in a hot pan while you build the sandwiches. Buttered rye bread gets slathered with a quick homemade Russian dressing made from light mayo, sweet relish, and ketchup. Pile on the warm sauerkraut, thinly sliced turkey, and a slab of Swiss cheese.
A few minutes under the broiler and the bread turns crispy golden while the cheese melts into every tangy, savory layer.
Pro Tips
- Rinse and drain the sauerkraut well to tame the sharpness
- Butter the outside of the bread for that griddled, golden crunch under the broiler
- Use a toaster oven for smaller batches; it crisps beautifully
- Leftover Thanksgiving turkey or deli-sliced turkey breast both work great here
Ingredients
Directions
In nonstick pan or skillet over medium heat, cook sauerkraut and onion until softened, 4 to 6 minutes.
Butter 8 slices light rye bread.
Combine mayonnaise, relish and ketchup, spread over unbuttered side of half of the bread.
Top with sauerkraut mixture, turkey and Swiss cheese.
Press remaining bread over top, buttered side out.
Broil on baking sheet turning once, until golden and cheese melts, or you can use toaster oven, 4 to 6 minutes.
Serve warm.
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