In anticipation of leftover turkey this week, I decided today was the perfect day to develop my very own sauce for a Turkey Reuben. We have delicious rye bread here in our bakery at Eckert’s, our Amish sauerkraut is yummy and of course we have great Swiss and turkey in our Dietz and Watson line of deli meats and cheeses. So, all I needed was a unique sauce to set my Reuben apart. I decided to experiment with a few Russian Dressing recipes. For those of you wondering what the difference is between Russian dressing and Thousand Island, I found (after some internet digging) that Russian dressing usually has a little more kick thanks to horseradish and Thousand Island is a little sweeter and usually includes pickles. I like the idea of a little kick so I used Stonewall Kitchen’s Country Ketchup which has some spice. I also added some Sriracha to heat it up another notch.
The turkey Reuben sandwich is a tasty twist on the classic Reuben sandwich, which traditionally contains corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing grilled between slices of rye bread. The turkey Reuben swaps the corned beef for sliced turkey, keeping the other delicious ingredients. This sandwich makes a great hearty lunch or dinner, and it’s also an awesome way to use up leftover holiday turkey. Here is a step-by-step guide on how to make the perfect turkey Reuben sandwich at home.
Ingredients You’ll Need
- Sliced Rye Bread – Use marbled or seeded rye bread. Go for a hearty, sturdy bread that won’t fall apart when stacking the sandwich ingredients.
- Butter – Unsalted butter is best for spreading on the bread before grilling.
- Sliced Turkey – Oven roasted turkey breast works well. You’ll want about 4-6 ounces per sandwich.
- Swiss Cheese Slices – Go for good melty Swiss cheese, not the bland pre-sliced stuff.
- Sauerkraut – Choose refrigerated sauerkraut, not the canned stuff which can be too salty.
- Russian or Thousand Island Dressing
- Dijon Mustard (optional)
- Kosher Dill Pickle Slices (optional)
Prep the Ingredients
- Butter the bread: Spread a thin layer of butter on one side of each bread slice. This helps create a nice crispy grilled surface.
- Warm the turkey: Place turkey slices on a microwave-safe plate and warm in the microwave for 30 seconds to 1 minute. This helps the turkey heat through when assembling the sandwiches.
- Drain the sauerkraut: Place the sauerkraut in a mesh strainer and press out any excess liquid. This prevents a soggy sandwich.
Assemble the Sandwiches
- Toast the bread: Place the buttered bread slices in a skillet over medium heat. Toast lightly until the butter sizzles and the bread turns golden brown, about 2 minutes per side.
- Spread on dressing: Flip the toasted bread over and spread 1-2 tablespoons of Russian or Thousand Island dressing evenly over each slice.
- Layer the sauerkraut and cheese: Top one slice of bread with drained sauerkraut, spread it out evenly, then top with Swiss cheese slices.
- Add turkey and pickles: Layer the warm turkey slices over the cheese, then top with pickle slices if desired.
- Finish sandwich: Top with the second slice of toasted rye bread, dressing side down. Press gently to close the sandwich.
Grill the Sandwiches
- Preheat pan: Heat a skillet over medium heat. You can use the same one you toasted the bread in after wiping it out.
- Add sandwiches: Place assembled sandwiches carefully in the hot skillet and grill until the bread is nicely browned and the cheese melts, about 2-3 minutes per side.
- Weigh it down: If desired, place a bacon press, small heavy pan, bricks wrapped in foil or other weight on top of the sandwiches while they grill to press them down for more even grilling.
- Slice in half: Remove sandwiches from pan, cut in half diagonally and enjoy right away!
Turkey Reuben Tips
- Make it a Rachel: Swap the sauerkraut for coleslaw to make a Rachel sandwich instead.
- Add mustard: Spread a layer of Dijon or whole grain mustard on the dressing or cheese for extra zing.
- Use leftover turkey: Day-old sliced turkey works great. Just warm it up before assembling sandwiches.
- Try rye bread alternatives: You can sub in pumpernickel, Jewish rye or sourdough bread if you prefer.
- Make it melty: Be sure to use good melting Swiss cheese, not the rubbery pre-sliced kind.
- Drain excess moisture: Removing excess liquid from sauerkraut prevents a soggy sandwich.
- Weigh it down: Using a press when grilling compacts the sandwich for better consistency.
- Watch the heat: Grill over medium heat to melt the cheese without burning the bread.
The turkey Reuben is an amazing sandwich that’s crunchy, creamy, tangy, and satisfying. By toasting the rye bread, warming the turkey, draining the sauerkraut and using high quality ingredients, you can make restaurant-worthy versions at home. Experiment with different breads, cheeses and added toppings until you create your ideal turkey Reuben. Enjoy this sandwich for lunch, dinner or anytime you get a craving.
Turkey Reuben Sandwich Recipe Ingredients
- 2 slices of Eckert’s Bakery Rye Bread
- 1 slice of Dietz and Watson Baby Swiss
- 2 slices of Deitz and Watson Turkey Breast
- 1 Tbs. butter
- 2 Tbs. Amish Sauerkraut
- 2 Tbs. Russian Dressing
- 1 cup mayonnaise
- ¼ cup Stonewall Kitchen Country Ketchup*
- 1 Tbs. prepared horseradish
- 1 Tbs. chopped onion
- 1 Tbs. chopped celery stalks and or leaves
- 2 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- ¼ tsp. sweet paprika
- ¼ tsp. Kosher salt
- Dash of Sriracha or other hot sauce
Crafting the Perfect Reuben Sauce for Your Turkey Reuben Recipe
After several tweaks and trials, I arrived at this balance of ingredients. Fresh lemon juice and Worcestershire sauce give the sauce tang and depth. I only added a dash of Sriracha but you spicy food-lovers should add more! This dressing can be stored in the frig for up to two weeks and in addition to a great Reuben sauce, it is also a wonderful dip for veggies and makes a great salad dressing for hearty greens. The rest of the sandwich is pretty straight forward. I think the sweet and spicy dressing with the tangy kraut and creamy cheese are perfect accompaniments for turkey on rye. Give this recipe a try this if you have leftover turkey needing a new look. No leftovers? No worries? We have a delicious Oven-Classic Turkey in our deli!
Eat well this holiday season, Angie
Turkey Reuben || The Rachel || How to use up leftover turkey || How to make THE BEST Turkey Reuben
FAQ
What is a turkey reuben made of?
A twist on the Classic Reuben, this sandwich includes Boar’s Head Pastrami Seasoned Turkey, Imported Switzerland Swiss Cheese, and Sauerkraut.
What’s the difference between a turkey Rachel and a turkey Reuben?
What is the difference between a Reuben and a Rachel Sandwich? A Reuben is made with corned beef and a Rachel is made with Turkey and some put coleslaw on the sandwich.
What kind of cheese goes well with turkey?
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Mild cheeses:For a classic turkey sandwich, opt for mild cheeses like Swiss, provolone, or cheddar which won’t overpower the turkey flavor.
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Creamy cheeses:Brie or a creamy goat cheese can add richness and spread nicely on a turkey sandwich or cracker.
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Sharp cheeses:If you want a stronger flavor, try a sharp cheddar or blue cheese.
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Consider the preparation:Depending on how you’re cooking the turkey, you might choose different cheeses. For example, Gruyere can be great in a melted cheese situation like a casserole.
What ingredients are in a Reuben?
A traditional reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing.
How do you make a turkey Reuben?
A Turkey Reuben features all the flavors that you know and love like rye bread, thousand island dressing, sauerkraut, and Swiss cheese. Preheat a medium-low cooking pan over medium-low heat. Melt butter in the pan and spread it around evenly. Place slices of bread in the pan and spread Thousand island dressing on all four slices.
How do you make a turkey Reuben sandwich?
An easy sandwich that uses leftover turkey to make the most delicious Turkey Reuben Sandwich! Feel free to also use deli-sliced turkey or corned beef to make delicious Reuben Sandwiches, better than a diner! Lightly butter one side of each slice of the bread. On the other side of the bread, lay a slice of Swiss Cheese on each slice of bread.
What does a turkey Reuben taste like?
A Turkey Reuben features all the flavors that you know and love like rye bread, thousand island dressing, sauerkraut, Swiss cheese, and turkey.
Is a turkey burger a Reuben sandwich?
Instead of corned beef, the sandwich is loaded with turkey. It’s a twist on a classic Reuben sandwich that is almost as popular as the original. If you love this sandwich and want more, try my Turkey Burgers and Turkey Carberry Brie Grilled Cheese.
How do you cook a turkey Reuben on a griddle?
Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside. For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm.
How long do you cook a turkey Reuben sandwich?
The oven is another option. Wrap the sandwich in foil and heat it for 10 minutes at 350 degrees. This turkey Reuben sandwich will be your new go-to lunch! With tender turkey, sauerkraut, and melty cheese on grilled bread, it’s just incredible.