Turkey Reuben Recipe

Prepare vegetables

Finely shred the green cabbage until you have about 2 cups packed. Grate the carrot to yield about 1/2 cup. Place both in a medium mixing bowl.

Make dressing: in a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

Combine: pour the dressing over the shredded cabbage and carrot and toss until evenly coated. Taste and adjust seasoning with a pinch more salt or pepper if needed. Refrigerate for at least 10 minutes to let flavors meld while you assemble sandwiches.

Butter the bread: lay out 4 slices of marble rye (to make 4 sandwiches if using 8 slices total) or work in batches. Spread about 1/2 tablespoon unsalted butter on one side of each slice of bread that will be grilled (butter side out).

Build sandwiches (butter side out): on the unbuttered side of each bottom slice, place 2 slices of white American cheese (for good melt coverage), top with about 2 to 3 ounces (1/4 lb total per sandwich if making 4) of deli turkey folded to fit, then spoon about 1/4 cup of the prepared coleslaw evenly over the turkey. If using, add about 1 tablespoon Russian or Thousand Island dressing on top of the coleslaw and a couple pickle slices.

Top with remaining bread slices, buttered side facing out. Press gently to compact the sandwich.

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

Remove sandwiches from the pan and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately.