Turkey Reuben

The Turkey Reuben is a tasty spin on the classic Reuben sandwich, replacing corned beef with turkey for a lighter option.

This turkey reuben sandwich—sometimes called a turkey rachel sandwich—highlights Swiss cheese, sauerkraut, and Russian dressing in a satisfying way.

Ingredients

For the Russian dressing

• ¼ cup mayo
• 1½ tbsp ketchup
• 1 tbsp white onion, minced
• ½ tsp horseradish
• ¼ tsp Worcestershire sauce
• Salt and pepper to taste

For the rest

• 2 tbsp unsalted butter
• 4 slices rye bread
• 6 slices Swiss cheese
• 8 slices deli turkey
• 1 cup sauerkraut, drained
• ½ cup Russian dressing

Instructions

1. Make the Dressing: In a small bowl, combine mayo, ketchup, minced onion, horseradish, Worcestershire sauce, plus salt and pepper to taste. Stir well and set aside.
2. Prep the Bread: Warm a cast iron skillet over medium-low. Spread butter on one side of each bread slice.
3. Assemble and Cook: Place two slices of bread, butter side down, in the skillet. Spread some Russian dressing on top. Add three slices of Swiss cheese to each, followed by four slices of turkey and some sauerkraut. Place another buttered slice of bread on each sandwich, butter side up.
4. Steam and Melt: Splash a little water into the skillet and cover it with a baking sheet to help melt the cheese. Cook until the bottom is golden, about 2 minutes, watching carefully to avoid burning. Flip, cover again, and cook the other side until golden.
5. Finish Up: Remove from heat and cut each sandwich in half. Serve with extra Russian dressing for dipping.

Storage Instructions

Leftover components (turkey, Swiss cheese, Russian dressing, and sauerkraut) can be kept in separate airtight containers for up to 3 days in the refrigerator. Reheat a fully assembled turkey reuben by warming it gently on a skillet or in the oven until the cheese has melted and the sandwich is heated through.