In anticipation of leftover turkey this week, I decided today was the perfect day to develop my very own sauce for a Turkey Reuben. We have delicious rye bread here in our bakery at Eckert’s, our Amish sauerkraut is yummy and of course we have great Swiss and turkey in our Dietz and Watson line of deli meats and cheeses. So, all I needed was a unique sauce to set my Reuben apart. I decided to experiment with a few Russian Dressing recipes. For those of you wondering what the difference is between Russian dressing and Thousand Island, I found (after some internet digging) that Russian dressing usually has a little more kick thanks to horseradish and Thousand Island is a little sweeter and usually includes pickles. I like the idea of a little kick so I used Stonewall Kitchen’s Country Ketchup which has some spice. I also added some Sriracha to heat it up another notch.
The turkey reuben is a tasty twist on the classic reuben sandwich. By substituting corned beef with sliced turkey, you get a lighter, healthier version that still delivers on big flavor. This sandwich is easy to make at home, and it’s a crowd-pleaser for kids and adults alike. In this article, I’ll walk you through the simple steps for constructing the perfect turkey reuben.
Ingredients You’ll Need
To make a turkey reuben at home, you’ll need the following ingredients:
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Sliced Rye Bread – Look for marbled or dark rye bread. You’ll need 2 slices per sandwich.
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Butter or Margarine – For spreading on the bread before grilling. You’ll need about 1-2 tbsp per sandwich.
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Sliced Turkey – Use a lower sodium turkey breast or pastrami turkey. You’ll need around 4-5 ounces per sandwich.
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Swiss Cheese Slices – 2 slices per sandwich
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Sauerkraut – About 1/2 – 3/4 cup per sandwich. Drain off excess liquid before using.
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Thousand Island Dressing – Around 2-3 tablespoons per sandwich.
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Optional Extras: Pickles, mustard, hot sauce
Step-By-Step Instructions
Follow these simple steps to construct your turkey reuben:
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Prep the ingredients: Drain the sauerkraut and pat dry with paper towels. This helps prevent your sandwich from getting soggy. Slice the turkey if using deli meat. Butter one side of each slice of bread.
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Warm the meat: Heat a skillet over medium heat. Add the sliced turkey in a single layer and warm for 1-2 minutes per side. You want to heat it through without browning or drying it out. Remove turkey from pan and set aside.
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Toast the bread: Keep the skillet over medium heat and melt a small amount of butter. Add the bread slices, buttered-side down. Toast for 1-2 minutes until lightly browned. Remove from pan and set aside.
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Add sauerkraut and cheese: Pile the sauerkraut on one slice of toast. Top with 2 slices of Swiss cheese.
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Assemble sandwich: Layer the warm turkey over the cheese and sauerkraut. Spread thousand island dressing over the second slice of toast. Bring the two pieces together to form a sandwich.
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Grill the reuben: Melt a bit more butter in the skillet if needed. Place the assembled sandwich back in the pan and grill for 2-3 minutes per side until the bread is crispy and golden brown.
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Slice and serve: Transfer the hot sandwich to a cutting board and slice diagonally. Serve immediately with extra thousand island dressing for dipping if desired.
Extra Tips for Success
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Use good quality bread and cheese for the best flavor.
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Add pickles, mustard or hot sauce to customize your sandwich.
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Don’t overfill the sandwich or it will be messy to eat.
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Grill slowly over medium-low heat to melt the cheese without burning the bread.
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Let the sandwich rest for a minute after grilling so the fillings set up.
Alternative Methods and Ingredients
While grilling is the traditional preparation method for reubens, you can also make a delicious turkey version using the following techniques:
Panini Press: Assemble sandwich as directed and cook on a preheated panini press until the bread is toasted and cheese is melted.
Broiler: Assemble sandwich on a baking sheet or piece of foil. Broil 4-5 inches from heat for 2-3 minutes per side until hot and toasted.
Turkey Pastrami: For added flavor, use pre-seasoned pastrami turkey in place of regular deli turkey.
Coleslaw: Substitute tangy coleslaw for the sauerkraut for a creamy twist.
Russian Dressing: Use this sauce instead of thousand island dressing for a more robust, peppery flavor.
Rye Cocktail Bread: For petite party sandwiches, use thin slices of rye cocktail bread in place of regular rye. Adjust fillings as needed.
Make it a Meal
While the classic reuben is served as a sandwich only, you can bulk up your turkey reuben into a hearty meal:
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Serve with a cup of hot soup like potato, tomato or chicken noodle
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Pair with a side salad or coleslaw for added crunch
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Top with extra sauerkraut and 1000 island dressing to make it a saucy open-faced sandwich
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Serve with crispy seasoned potatoes or french fries
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Add a dill pickle and bowl of olives on the side
Storing and Reheating Leftovers
Leftover turkey reubens keep well for 2-3 days refrigerated. To reheat, use one of these methods:
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Wrap in foil and bake at 325F for 15-20 minutes until warmed through.
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Microwave for 60-90 seconds on high, checking frequently.
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Toast in a hot skillet with butter for 2-3 minutes per side.
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Disassemble sandwich and heat components separately, then rebuild sandwich before serving.
So there you have it – everything you need to know to construct the perfect turkey reuben sandwich at home. This versatile recipe is endlessly adaptable, so get creative with ingredients and serve it for lunch, dinner, or a casual party. With its melty cheese, tangy sauerkraut, and tender sliced turkey, the turkey reuben never disappoints!
Turkey Reuben Sandwich Recipe Ingredients
- 2 slices of Eckert’s Bakery Rye Bread
- 1 slice of Dietz and Watson Baby Swiss
- 2 slices of Deitz and Watson Turkey Breast
- 1 Tbs. butter
- 2 Tbs. Amish Sauerkraut
- 2 Tbs. Russian Dressing
- 1 cup mayonnaise
- ¼ cup Stonewall Kitchen Country Ketchup*
- 1 Tbs. prepared horseradish
- 1 Tbs. chopped onion
- 1 Tbs. chopped celery stalks and or leaves
- 2 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- ¼ tsp. sweet paprika
- ¼ tsp. Kosher salt
- Dash of Sriracha or other hot sauce
Crafting the Perfect Reuben Sauce for Your Turkey Reuben Recipe
After several tweaks and trials, I arrived at this balance of ingredients. Fresh lemon juice and Worcestershire sauce give the sauce tang and depth. I only added a dash of Sriracha but you spicy food-lovers should add more! This dressing can be stored in the frig for up to two weeks and in addition to a great Reuben sauce, it is also a wonderful dip for veggies and makes a great salad dressing for hearty greens. The rest of the sandwich is pretty straight forward. I think the sweet and spicy dressing with the tangy kraut and creamy cheese are perfect accompaniments for turkey on rye. Give this recipe a try this if you have leftover turkey needing a new look. No leftovers? No worries? We have a delicious Oven-Classic Turkey in our deli!
Eat well this holiday season, Angie
Turkey Reuben || The Rachel || How to use up leftover turkey || How to make THE BEST Turkey Reuben
FAQ
What’s the difference between a turkey Rachel and a turkey Reuben?
What is the difference between a Reuben and a Rachel Sandwich? A Reuben is made with corned beef and a Rachel is made with Turkey and some put coleslaw on the sandwich.
What kind of cheese goes well with turkey?
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Mild cheeses:Opt for mild cheeses like Swiss, cheddar, provolone, or Havarti for a balanced flavor profile.
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Sharp cheddar:For a more pronounced flavor, consider a sharp cheddar which can cut through the turkey’s richness.
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Blue cheese:If you like a strong cheese, blue cheese can add a distinct flavor to turkey.
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Goat cheese:A creamy goat cheese can also be a good option.
What ingredients are in a Reuben?
A traditional reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing.
What is a dirty reuben sandwich?
- Redneck Reuben: A BBQ sandwich made with pork, cheese, collard greens, and Texas toast
- Super Reuben: A double-decker sandwich made with hot corned beef, pastrami, turkey pastrami, Swiss cheese, sauerkraut, and brown mustard
- New Yorker: Made with corned beef and pastrami, melted Swiss, and spicy brown mustard on toasted rye bread
How do you make a turkey Reuben sandwich?
An easy sandwich that uses leftover turkey to make the most delicious Turkey Reuben Sandwich! Feel free to also use deli-sliced turkey or corned beef to make delicious Reuben Sandwiches, better than a diner! Lightly butter one side of each slice of the bread. On the other side of the bread, lay a slice of Swiss Cheese on each slice of bread.
How do you make a turkey Reuben?
A Turkey Reuben features all the flavors that you know and love like rye bread, thousand island dressing, sauerkraut, and Swiss cheese. Preheat a medium-low cooking pan over medium-low heat. Melt butter in the pan and spread it around evenly. Place slices of bread in the pan and spread Thousand island dressing on all four slices.
What does a turkey Reuben taste like?
A Turkey Reuben features all the flavors that you know and love like rye bread, thousand island dressing, sauerkraut, Swiss cheese, and turkey.
What is a turkey Reuben stuffed with?
Halves of a turkey reuben stuffed with roast turkey meat, sauerkraut, and thousand island dressing. Recipe FAQs and Expert Tips Very easy turkey sandwiches made from leftover turkey from Thanksgiving dinner! This hearty lunch is ready in 10 minutes! Uses homemade Thousand Island Dressing!
Is a turkey burger a Reuben sandwich?
Instead of corned beef, the sandwich is loaded with turkey. It’s a twist on a classic Reuben sandwich that is almost as popular as the original. If you love this sandwich and want more, try my Turkey Burgers and Turkey Carberry Brie Grilled Cheese.
How do you cook a turkey Reuben on a griddle?
Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside. For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm.