Turkey Reuben Recipe

Name: European Street Cafes Turkey Reuben Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz sliced roasted turkey breast; 4 slices Swiss cheese slices; 8 slices rye bread slices; 2 tbs unsalted butter; 1 cup sauerkraut, well drained; 1 tsp unsalted butter or oil; 0.5 tsp caraway seeds (optional); 0.25 tsp black pepper; 0.25 cup mayonnaise; 2 tsp ketchup; 1 tbs sweet pickle relish; 0.5 tsp white vinegar; 0.25 tsp Worcestershire sauce; 1 tsp onion, finely minced (or 1/2 tsp onion powder); 0.125 tsp salt; 0.0625 tsp black pepper

Inspired by European Street Cafe

Time25m

Serves2

Turkey, Swiss, sauerkraut and Thousand Island dressing. Served hot.

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Ingredients

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Sandwich

8 oz sliced roasted turkey breast

4 slices Swiss cheese slices

8 slices rye bread slices

2 tbs Unsalted butter

Sauerkraut

1 cup sauerkraut, well drained

1 tsp unsalted butter or oil

1/2 tsp caraway seeds (optional)

1/4 tsp black pepper

Thousand Island Dressing

1/4 cup Mayonnaise

2 tsp Ketchup

1 tbs sweet pickle relish

1/2 tsp white vinegar

1/4 tsp Original Worcestershire Sauce

1 tsp onion, finely minced (or 1/2 tsp onion powder)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Method

Sauerkraut

Drain sauerkraut well in a fine-mesh sieve, pressing to remove excess liquid. If very wet, pat dry with paper towels.

Heat 1 tsp butter or oil in a small skillet over medium heat. Add drained sauerkraut and sauté 2–3 minutes until warmed through and slightly softened.

Stir in caraway seeds (if using) and 1/4 tsp black pepper. Cook another 30–60 seconds, then remove from heat and set aside.

Thousand Island Dressing

In a small bowl combine 1/4 cup mayonnaise, 2 tsp ketchup, 1 tbsp sweet pickle relish, 1/2 tsp white vinegar, 1/4 tsp Worcestershire sauce, and minced onion (or onion powder).

Season with 1/8 tsp salt and a pinch (1/16–1/8 tsp) black pepper. Stir until smooth and taste; adjust sweetness or acidity with a little more ketchup or vinegar if desired.

Refrigerate dressing while preparing sandwiches or keep at room temperature if serving immediately.

Assembling & Cooking Sandwiches

Butter one side of each slice of rye bread evenly with the 2 tbs butter (room temperature makes spreading easier). The buttered sides will be the exterior for grilling.

Place four slices of bread, butter-side down, on a clean work surface. Spread about 1 to 1 1/2 tablespoons of Thousand Island dressing on each slice.

Divide the turkey evenly, layering about 2 oz (around 1/2 the meat per sandwich) of sliced roasted turkey onto each dressed slice.

Top the turkey with one slice of Swiss cheese on each sandwich, then evenly divide the warmed sauerkraut between the two sandwiches, placing it atop the cheese.

Top each with the remaining bread slices, butter-side up, pressing gently to compact the sandwiches.

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden-brown and cheese is melted. If bread is browning before cheese melts, lower heat and cover skillet with a lid for 1–2 minutes to trap heat.

Remove sandwiches from skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve hot, with extra Thousand Island on the side if desired.