Turkey Reuben Recipe
Turkey on grilled rye with swiss and sauerkraut
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Thousand Island / Reuben dressing
Butter & finishing
Method
Prepare dressing and kraut
Make dressing
In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, Worcestershire sauce, hot sauce (if using), salt, and black pepper until smooth. Taste and adjust seasoning. Set aside.
Drain sauerkraut
Place sauerkraut in a fine mesh sieve and press with the back of a spoon or paper towel to remove excess moisture. If sauerkraut is very salty or packed in juice, rinse briefly under cold water, squeeze dry, and pat with paper towel. Keep about 1 cup of well-drained sauerkraut ready.
Assemble sandwiches
Lay out 4 slices of rye bread. Spread a thin, even layer (about 1 tablespoon) of the prepared dressing on each slice that will be the 'inside' of the sandwich (4 slices).
Top the dressed side of each of those 4 slices with 3 slices of turkey (arrange to cover the bread), then divide the drained sauerkraut evenly among them (about 1/4 cup each). Top the sauerkraut with 2 slices of Swiss cheese on each sandwich. Close each sandwich with the remaining 4 slices of rye, plain side down.
Grill sandwiches
Heat a large skillet or griddle over medium-low to medium heat. If using, add 1 tsp olive oil to the pan and spread; alternatively, use a nonstick pan. Spread about 1/2 tablespoon of softened butter on the top of each sandwich slice (the exposed outer faces) and 1/2 tablespoon on the bottom outer faces (about 1 tablespoon butter per sandwich total).
Place sandwiches butter-side-down in the hot pan. Cook gently 3–4 minutes until the bottom is golden brown and cheese begins to melt. While the first side cooks, butter the tops of sandwiches if you didn't already. Flip sandwiches carefully and cook another 3–4 minutes until the second side is golden and cheese is fully melted. If bread browns before cheese melts, lower heat and cover the pan briefly (30–60 seconds) to encourage melting without burning.
If you prefer a pressed Reuben, place a heavy skillet or a sandwich press on top of the sandwiches while cooking to flatten slightly and speed melting; monitor to avoid squeezing out filling.
Serve
Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich diagonally in half. Serve immediately with extra dressing on the side for dipping and optional pickle spear or potato chips.