Turkey Reuben Recipe
Stacked NYC Deli High, Sauerkraut, Swiss Cheese & Thousand Island Dressing, on our Locally Baked Deli Style Rye Bread & Pickle Spear
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Ingredients
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Sandwich
Optional quick Thousand Island (if not using prepared)
Sauerkraut preparation
Method
Optional Thousand Island (if making homemade)
Combine mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, paprika, salt and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing sandwich.
Sauerkraut preparation
If your sauerkraut is overly salty or strong, place the 1 cup sauerkraut in a fine-mesh sieve and rinse under cold water for 15–30 seconds. Drain well, pressing gently to remove excess moisture.
Assemble & Grill Sandwiches
Lay out 4 slices of rye bread. Spread about 2 tablespoons of Thousand Island dressing evenly on the top side of each slice (total ~1/2 cup used here). Reserve remaining dressing for serving if desired.
On each of those 4 dressed slices, layer 4 ounces (about 1/4 lb) of roasted turkey evenly (total 1 lb divided among 4 sandwiches).
Top the turkey with a generous portion (about 1/4 cup) of the warmed, drained sauerkraut on each sandwich.
Place two Swiss cheese slices over the sauerkraut on each sandwich, making sure cheese overlaps the edges for good melting.
Top each sandwich with the remaining 4 slices of rye bread, dressing side down if you spread dressing on both slices (or plain if you only spread one side).
Butter the outsides of each sandwich evenly with about 1/2 tablespoon of softened butter per side (2 tbs total per sandwich for 4 sandwiches uses the listed 2 tbs).
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet (work in batches if needed). Cook 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Reduce heat if browning too quickly to allow cheese to melt fully.
Transfer sandwiches to a cutting board and let rest 1 minute, then slice each sandwich on the diagonal. Serve with a dill pickle spear alongside and extra Thousand Island dressing if desired.