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.
Servings: 4 People
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