Turkey Reuben Recipe

Make dressing

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, yellow mustard, minced onion, lemon juice, salt and black pepper. Whisk until smooth and taste; adjust salt or relish to preference. Refrigerate while assembling sandwiches if not using immediately.

Prepare sauerkraut

Use clean hands or a fork to squeeze excess liquid from the sauerkraut. Spread the sauerkraut on a paper towel and press gently to remove more moisture so the bread won’t become soggy.

Assemble sandwiches (open-faced)

Lay out 4 slices of rye bread. On two slices spread about 1 tablespoon of the Thousand Island dressing each. Top each dressed slice with half the turkey (4 slices per sandwich), then divide the drained sauerkraut evenly over the turkey, and place 2 Swiss cheese slices on top of the sauerkraut. Spread a thin layer of butter on the remaining two bread slices and place them butter-side-up on top of each sandwich to close them.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Add 1 tablespoon butter and let melt and coat the pan. Place the sandwiches in the skillet and cook 4–5 minutes on the first side pressing gently with a spatula or a heavy pan until the bottom bread is golden brown. Add remaining 1 tablespoon butter to the pan around the sandwiches, flip each sandwich carefully, and continue cooking 3–5 minutes more until the second side is golden and the Swiss cheese is melted. If cheese needs extra melting, lower heat and cover the skillet for 1–2 minutes.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with dill pickle spears on the side and extra Thousand Island on request.