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Turkey Reuben
Rachel Kim

Turkey Reuben

Turkey lightens the Reuben without removing its defining rye, Swiss, sauerkraut and dressing. Very thin turkey warms quickly, so the bread can brown before the meat dries. The kraut must be squeezed nearly dry; excess brine is the fastest route to a steamed bottom slice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices seeded rye bread
  • 3 tbsp Russian dressing
  • 10 oz very thinly sliced roasted turkey
  • 1 cup sauerkraut rinsed and squeezed dry
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter softened

Method
 

  1. Butter one side of each bread slice and spread Russian dressing on the other.
  2. Layer folded turkey, dry sauerkraut and Swiss on two slices and close the sandwiches.
  3. Griddle over medium-low heat for 4 to 5 minutes per side until the bread is crisp.
  4. Cover briefly at the end if needed to melt the cheese and verify the turkey is steaming hot.
  5. Rest 2 minutes, cut and serve.