Toasty Turkey Reuben

So we’ve made it through the holidays. I hope everyone had a very Merry Kwanzachristmakkah! I’m sure your days (and possibly past two months) have been full of cooking & baking nonstop. Want a break? I have a super easy, delicious dinner for you…

A tasty, Toasty Turkey Reuben! (Say that 5 times fast!) Do you guys like Reubens?? I’m obsessed. I like everything about them, corned beef, sauerkraut, Swiss cheese, toasty bread & Russian dressing…yea I’m drooling over here just thinking about it!

The difference with this recipe? I’ve switched out the corned beef with turkey. I find that sometimes I like it a lot better. Especially with some restaurants serving chewy, stringy corned beef. You’ll never get that with turkey! I’ve also used store bought Thousand Island dressing…fun fact, Russian isn’t actually a dressing you’ll find in the grocery store (or at least not mine!). But Thousand Island dressing is derived from Russian, very few differences and they are interchangeable when it comes to Reubens (at least to me).

Honestly, this sandwich couldn’t get any simpler or more delicious. Really.

Toasty Turkey Reuben
yields 2 sandwiches 

Ingredients

4 thin slices round, country loaf bread (about 1/4″)
4-6 tablespoons Thousand Island Dressing (depending on size of bread)
1/2 lb deli sliced roast turkey
4 slices Swiss Cheese
1/2 cup sauerkraut, strained
4 tablespoons butter
2 teaspoons canola oil

Preparation

Preheat the oven to 425.

Divide the Thousand Island dressing among the four slices of bread. (I like to dress both pieces of bread to get a proper amount of flavor from the dressing.) Top two slices of bread with two slices of Swiss cheese each. Place 1/4 cup of the sauerkraut on top of each of the cheesed slices. Divide the turkey and place on the other two cheese-less slices of bread. Close the sandwiches by placing the bread w/ the turkey – turkey side down on top of the sauerkraut.

Place a saute pan on the stove over medium heat, add 1 tsp canola oil per sandwich and let heat. Butter the tops of the bread. The easiest way I find to do this is to place the first buttered side down in the hot pan, then butter the other side of the sandwich that is now facing up in the pan. Let cook for 3-5 minutes, covered, until the bread is a nice golden brown. Flip and repeat for the second side.

Remove from the pan and place in the oven to continue to cook for 5-10 minutes. Serve hot, sliced diagonally in half.

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3 Responses to “Toasty Turkey Reuben”

  1. January 4, 2012 at 8:52 pm #

    Wow – this looks amazing! I LOVE Reuben’s! Have you ever had a Rachel? They are Reuben’s counter parts, but with coleslaw instead of sauerkraut. Delicious in a different way! Beautiful photos!

  2. January 4, 2012 at 7:56 pm #

    Great idea, Lacy! I adore reubens…and somehow this seems a bit healthier…or at least I can rationalize that! Hope your holidays were fabulous!

  3. December 29, 2011 at 3:35 pm #

    I had Christmas dinner at my brothers so I do not have any turkey leftovers. However, leftovers or not I am sure I would enjoy this sandwich! The thousand Island dressing and the swiss cheese are what really entices, along with you picture of course-yum! Enjoy ringing in the new year-Cheers!