Turkey Reuben Sandwiches
on Nov 01, 2019, Updated Nov 20, 2024
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This version of one of the most delicious and classic sandwiches in the sandwich lexicon uses turkey for a lighter change of pace.
A classic Reuben sandwich is made with corned beef, Russian or Thousand Island dressing, Swiss cheese, and sauerkraut on rye bread. But this version made with turkey hits all of the notes and is one of the best uses of post-Thanksgiving leftover turkey that I can think of. Forget the typical (possibly dry) plain old turkey sandwich with a bit of mustard and mayo between two slices of cold bread. You are creating a brand-new masterpiece.
This Turkey Reuben Sandwich recipe includes homemade sauerkraut and Russian dressing. Both are quick and easy to make! Once assembled, the sandwich pairs perfectly with Easy Classic Potato Salad, Classic Macaroni Salad, or Classic Coleslaw.
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Ingredients
For the Quick Sauerkraut
- Napa or Savoy cabbage – Thinly slivered.
- Yellow onion – Thinly slivered, they will practically melt into the cabbage.
- Mustard seeds – Adds a pop of spice and nuttiness.
- Apple cider vinegar and apple cider – This combo creates the perfect balance between sweet and tangy.
- Beer – For that hoppy fermentation flavor. Save the open bottle to pair up perfectly with this sandwich!
For the Russian Dressing
- Mayonnaise – For creaminess.
- Ketchup – For sweetness and tanginess.
- Minced onion – For texture and a bit of spice.
- Relish – Adds a tangy flavor.
- Fresh lemon juice – For a pop of acidity.
For the Sandwiches
- Rye bread – This bread offers a mild nutty and malty flavor.
- Butter – For toasting the bread
- Gruyere cheese – This cheese has a great sharpness.
- Roast turkey – The perfect use for your leftover Thanksgiving turkey or purchased deli-sliced turkey.
How to Make Turkey Reuben Sandwiches
- Make the Sauerkraut: Heat the oil in a large deep skillet over medium heat. Add the cabbage, onions, and salt and sauté for about 5 minutes. Stir in the mustard seeds, then add the cider vinegar, cider, and beer and bring to a simmer over medium-high heat for about 15 to 20 minutes. Chill.
- Make the Russian Dressing: In a small bowl, combine the mayonnaise, ketchup, onion, relish, lemon juice, and salt and pepper.
- Assemble the sandwich: Spread one side of each of the slices of bread with the softened butter. On the non-buttered side, spread the slices with the Russian Dressing, well-drained sauerkraut, and top with two slices of turkey and 1/4 of the Gruyere cheese. Close each sandwich with the buttered side face up.
- Griddle and serve: Heat a large, heavy skillet over medium heat. Cook the sandwiches for about 3 minutes on each side until the outside is nicely browned and the cheese has melted.
Leftovers
Extra sauerkraut and Russian dressing can be kept in tightly sealed containers in the fridge for up to 1 week.
What to Serve With Turkey Reuben Sandwiches
More Leftover Thanksgiving Recipes
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Turkey Reuben Sandwiches
This version of one of the most delicious and classic sandwiches in the sandwich lexicon uses turkey for a lighter change of pace.
Ingredients
For the Quick Sauerkraut
- 1 tablespoon olive or vegetable oil
- 4 cups thinly slivered napa or savoy cabbage
- 1 yellow onion (halved and very thinly sliced)
- ½ teaspoon kosher salt (or to taste)
- 1 teaspoon mustard seeds
- ½ cup apple cider vinegar
- ¼ cup apple cider
- ¼ cup beer
For the Russian Dressing
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons minced onion
- 1 tablespoon relish
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper (to taste)
For the Sandwiches
- 8 slices rye bread
- 2 tablespoons butter (at room temperature)
- 1 ½ cups grated Gruyere cheese (approximately)
- 8 slices roast turkey (same size as the bread)
Instructions
Make the Sauerkraut:
- Heat the oil in a large, deep skillet over medium heat. Add the cabbage, onions, and salt and sauté for 5 minutes, until slightly wilted.
- Stir in the mustard seeds, then add the cider vinegar, cider, and beer and bring to a simmer over medium-high heat. Adjust the heat to keep at a simmer and cook until the cabbage is fairly tender but not mushy, about 15 to 20 minutes.
- Let the mixture cool to room temperature. Extra sauerkraut can be kept in its liquid in a tightly sealed container in the fridge for up to 1 week. (Make some hot dogs or sausages later in the week to use up the leftover sauerkraut!)
Make the Russian Dressing:
- While the cabbage is cooking, make the Russian Dressing. In a small bowl, combine the mayonnaise, ketchup, onion, relish, lemon juice, and salt and pepper.
Build the Sandwiches:
- Spread one side of each of the slices of bread with the softened butter. Place 4 bread slices on a cutting board, buttered side down. Spread the slices with the Russian Dressing, about 1 tablespoon on each. Spoon about 2 to 3 tablespoons of well-drained sauerkraut onto each piece. Top with two slices of turkey, then 1/4 of the gruyere cheese. Place the remaining bread on top to finish the sandwiches, making sure the buttered side faces up.
- Heat a large, heavy skillet over medium heat. Add the sandwiches (you will probably have to cook them two at a time), and cook for about 3 minutes on each side, until the outside is nicely browned, and the cheese has melted.
- Cut in half and serve hot.
Notes
Extra sauerkraut and Russian dressing can be kept in tightly sealed containers in the fridge for up to 1 week.
Nutrition
Calories: 621kcal, Carbohydrates: 43g, Protein: 25g, Fat: 38g, Saturated Fat: 16g, Cholesterol: 81mg, Sodium: 1292mg, Potassium: 460mg, Fiber: 5g, Sugar: 9g, Vitamin A: 924IU, Vitamin C: 24mg, Calcium: 612mg, Iron: 3mg
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