Turkey Reuben Sandwich
Here’s a spin on a sandwich classic that uses sliced roasted turkey breast (from holiday dinner), reheated well-cooked sauerkraut, fresh homemade Russian dressing and slices of Swiss cheese for some “melted-goodness” between marble rye bread slices. Feel free to make substitutions to your liking.
Turkey Reuben Sandwich
Here’s a spin on a sandwich classic that uses sliced roasted turkey breast (from holiday dinner), reheated well-cooked sauerkraut, fresh homemade Russian dressing and slices of Swiss cheese for some “melted-goodness” between marble rye bread slices. Feel free to make substitutions to your liking.
Cooking Instructions
- 1
Pre-heat a Panini grill or use a large skillet and begin warming.
- 2
Spread the Russian dressing on each bread slice. Add Swiss cheese to each slice. Add half the turkey and half the previously cooked, well-drained sauerkraut to one slice of bread. Repeat this to make two separate sandwiches. Top with the other two slices of cheese / bread and press down slightly.
- 3
If using the skillet method, butter the outside of both sandwiches and place in a hot pan and cook for about 3 minutes per side. Press down using a spatula before flipping.
- 4
Using a Panini grill, no need for butter; just close things up and slightly press down and heat for 2-3 minutes until lightly browned and cheese is melted.
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