Turkey Reuben – Recipe!

Grilled sandwiches are always a favorite and this Turkey Reuben made with sliced turkey, white cheddar cheese, an easy Russian dressing and sauerkraut is my rendition of a classic.  The components of this sandwich are somewhat different than the traditional version, made with corned beef and Swiss cheese, yet this recipe gives you all the satisfaction of that same melty treat.

I made this Reuben on whole grain bread because I think this hardy sandwich can handle it and it holds up to the ingredients during cooking.  The nice toasty bread with a slathering of Russian dressing made with mayonnaise, ketchup and sriracha is an quick way to create a delicious sauce to compliment the turkey and gooey cheese.  Store-bought sauerkraut is so popular these days and you can choose from a variety of flavors to add that pickled punch to the sandwich.

I think this makes a great dinner or lunch, and it’s great for dipping into your favorite soup or serve with homemade fries.  The warm crispy bread with tender turkey and softened cheese with a briny kraut makes everything so delightfully good.

Ingredients

8 slices whole grain or wheat bread

1 pound sliced turkey

1/2 pound white cheddar cheese, sliced

1 cup store-bought sauerkraut

3 tablespoon butter

1/2 cup cornichons or baby dills, optional

Russian Dressing

1 cup mayonnaise

2 tablespoons ketchup

2 teaspoon sriracha

(Makes 4 Sandwiches)

To Prepare:

1. In a small bowl, whisk together Russian dressing ingredients.
2. Place bread on board and spread with Russian dressing.  Top one side with turkey, cheese and sauerkraut.
3. Place bread slice sauce side down on top and butter top of bread.
4. In a large skillet add 1 tablespoon butter and place over medium heat.  After melted, swirl butter to coat pan.
5. Add sandwiches, butter side down and butter tops with remaining butter.  Cook until golden brown and insides are melted, about 3-5 minutes (use lid to cover to melt easier), flip.
6. Toast other side for 4 minutes and remove from pan and place on board.  Cut into halves or quarters and top with toothpick cornichon or pickle.  Enjoy!