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one dark golden pretzel-roll turkey Reuben cut into two halves with folded smoked turkey, finely shredded pale sauerkraut, melted Swiss and a thin pink dressing layer inside on an ordinary plate, with no rye-bread slices, coleslaw or garnish
Andre Lewis

Turkey Reuben Sandwich

A pretzel roll gives this turkey Reuben a chewy shell, with the hot filling and Swiss melted under the broiler before the sandwich closes. Squeeze the sauerkraut well and warm it with smoked deli turkey so neither leaves a cold pocket beneath the cheese. The homemade Russian-style dressing only needs a small spoonful of horseradish to cut the richness. Keep the roll tops out of the broiler once their cut faces are toasted, because their already-dark crust doesn't need to become harder while the filling warms. Close the sandwich after the cheese softens and let it settle for a minute so the kraut stays inside when you cut it.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 large pretzel sandwich rolls split
  • 2 tsp unsalted butter softened
  • 8 oz thinly sliced ready-to-eat smoked deli turkey
  • 3/4 cup sauerkraut rinsed and squeezed very dry
  • 2 tbsp low-sodium chicken broth
  • 3 oz Swiss cheese thinly sliced
  • 2 tbsp mayonnaise
  • 2 tsp ketchup
  • 1 tsp prepared horseradish drained
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp sweet paprika

Method
 

  1. Mix mayonnaise, ketchup, horseradish, Worcestershire and paprika in a small bowl. Spread butter over the roll cut faces.
  2. Warm turkey, dry sauerkraut and broth in a covered skillet over low heat for 5 to 8 minutes until the filling reaches 165°F. Uncover and cook briefly until no loose liquid remains.
  3. Heat the broiler and toast roll halves cut-side up on a broiler-safe sheet for 1 minute. Remove tops and spread half the dressing over the bottom halves.
  4. Divide hot turkey and kraut over the bottoms, cover with Swiss and broil for 1 to 2 minutes until cheese melts.
  5. Spread remaining dressing over the toasted top halves, close the sandwiches and rest for 1 minute before cutting and serving.