Traditionally made with corned beef, reuben sandwiches are just as tasty made with turkey. Plenty of sauerkraut and homemade Russian dressing make this version extra juicy.
Makes 1 sandwich
- Russian dressing (see recipe)
- 2 slices marble rye bread
- 1/3 cup sauerkraut, or to taste
- 3 slices Applegate Roasted Turkey Breast or Natural Smoked Turkey Breast
- 2 slices Applegate Emmentaler Swiss Cheese
- 1 tablespoon butter, softened
Russian Dressing - Makes about 1 cup
- 2/3 cup mayonnaise
- 2 tablespoons ketchup
- 1 small dill pickle, finely chopped
- 2 tablespoons minced sweet onion
- Dash of Worcestershire sauce
- Spread a generous amount of Russian dressing over 1 slice of bread, then top with the sauerkraut.
- Arrange the turkey and cheese slices over the sauerkraut.
- Spread half of the butter over the remaining slice of bread and top the sandwich with it.
- Heat a heavy skillet, preferably cast-iron, over medium heat, then add the sandwich, buttered side–down.
- Spread the remaining butter on the top side of bread.
- Cook, flipping halfway through, until the buttered bread is crisp and golden and the cheese is melted.
- Remove from heat, cut in half and serve immediately.
- Stir all the ingredients together in a small bowl.
- Taste and adjust the seasonings as needed.
- The Russian dressing keeps for up to 1 week in the refrigerator.
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