Smoked Turkey Reuben Recipe
Make Smoked Turkey Reuben Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Russian-Style Dressing
Optional garnish
Method
Russian-Style Dressing
- 1
Make dressing
Whisk together mayonnaise, ketchup, prepared horseradish, Dijon mustard, Worcestershire sauce, apple cider vinegar, paprika, hot sauce (if using), salt, and black pepper in a bowl until smooth and well combined. Taste and adjust seasoning (add more vinegar for tang, more horseradish for heat). Chill while assembling sandwiches, at least 15 minutes.
Sandwich assembly and cooking
- 2
Prepare sauerkraut
Place drained sauerkraut in a small nonstick skillet over medium heat with 1 tablespoon of water. Heat, stirring, until warmed through and slightly softened, 3–5 minutes. Drain off any excess liquid and keep warm. This mellows the sauerkraut and prevents soggy bread.
- 3
Assemble sandwiches
Lay out 4 slices of rye bread. Spread about 1 to 1 1/2 tablespoons of the prepared dressing on each slice. Divide smoked turkey evenly among the 4 slices (about 4 oz per sandwich). Top each with 1/2 cup warmed sauerkraut (about 1/2 cup each) and 2 slices of Swiss cheese. Place the remaining 4 bread slices on top, dressing side down or plain, as desired.
- 4
Butter and grill
Spread softened butter evenly on the outside faces of both top and bottom slices of each sandwich (about 1 tablespoon per sandwich total). Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook gently until the bread is golden brown and the cheese begins to melt, about 3–4 minutes per side. Press lightly with a spatula or a weighted press to help the sandwich seal and the cheese melt. If bread is browning too quickly before cheese melts, lower heat and cover pan for 1–2 minutes.
- 5