Turkey Reuben sandwich features all the flavors that you know and love like rye bread, thousand island dressing, sauerkraut, and Swiss cheese. 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.
Table of Contents
What is a Turkey Reuben?
This is an unforgettably good twist on the classic Reuben sandwich. The only difference is the meat! Instead of corned beef, we’re using roasted turkey breast. Although, you can use just about any kind of turkey to make this sandwich. Use leftover turkey, roasted turkey breast, deli-sliced turkey, and even smoked turkey.
So, what exactly makes a Reuben? A traditional Reuben sandwich features ingredients like thousand island dressing, Swiss cheese, and sauerkraut all sandwiched between two slices of buttery, toasted rye bread. To make it absolutely the best experience, make sure to cook the sandwich in the pan and let the ingredients heat through.
This is one of my all-time favorite recipes to make the day after Thanksgiving, and not just because it helps me clear up some space in my fridge by getting rid of some leftover turkey meat...But also because of how easy it is to make!
Thanksgiving day is like the Olympics of home cooking. You’re constantly watching various timers and temperatures and trying to make sure every little detail is just right. The day after all of that madness, you deserve a little rest and relaxation. This easy sandwich recipe comes together in just a few simple steps in just about 15 short minutes!
Ingredients You’ll Need
You may already have some of these ingredients already in your kitchen! If not, no worries. This short and simple list of ingredients is blissfully budget-friendly.
- Butter – I prefer using unsalted butter, but you can opt for salted if preferred.
- Bread – slices of deli rye or marble rye bread will get the job done!
- Thousand Island Dressing – You can NOT make any form of a Reuben without this signature ingredient!
- Turkey – I tend to use leftover Thanksgiving turkey if I have it on hand. This recipe also works well with deli meat or roasted turkey breast if that’s more convenient.
- Swiss Cheese – For the best flavor, try to get some fresh slices from the deli.
- Sauerkraut – Make sure to squeeze out all of those excess liquids before you add it to your sandwich. Otherwise, your bread will get super soggy.
See recipe card for complete information on ingredients and quantities.
How to Make Turkey Reuben
In just about 15 minutes, you’ll have your new favorite sandwich ready to eat! This warm, cheesy, and buttery Turkey Reuben is easy to make and even easier to eat.
Butter it up.
Preheat a pan over medium-low heat. Melt the butter and move the pan around to spread the butter in an even layer.
Assemble the sandwich.
Place the rye bread slices in the pan. Spread the thousand island dressing all over each slice.
Place the squeezed sauerkraut on two of the slices of bread. Add two slices of swiss cheese to the remaining two slices.
Layer the turkey meat over the cheese.
Once the cheese is melted and the buttered side of the bread begins to crisp, use a spatula to very carefully place one slice over the other to close the sandwich. Repeat.
Continue cooking.
Cook for a few more minutes on each side until the sandwich is as thoroughly cooked as you’d like it to be. Press it down gently.
Remove the sandwich from the pan once it reaches the level of cooked you’d like it to be. Slice it in half, serve, and enjoy!
Tips For The Best Results
- Measure your ingredients with care. No one wants a Reuben with way too much sauerkraut or way too little cheese. Make sure you really measure all of your ingredients with care when you assemble the sandwiches so you get the best bite every time! A Reuben is a delicious balancing act of different flavors.
- Don’t close the sandwich before adding it to the pan. Have you ever tried to flip a sandwich in a hot pan, only to have it all fall apart? Avoid that by first melting the cheese. That way, when the sandwich is closed and flipped, it’ll stay put together so much easier.
- Keep the temperature medium-low. Here’s the deal – this is a quick recipe. Don’t try to make it even quicker by increasing the heat! By cooking the Reuben at a medium-low heat, you’re giving the cheese enough time to melt while also letting the buttery rye bread get perfectly crispy on the outside. If you turn up the heat, you’ll likely burn the bread without the cheese melting enough.
Recipe FAQs
That’s a little tricky because the dressing and sauerkraut will make the bread soggy if you make it ahead of time. You can assemble the sandwiches without the dressing and the sauerkraut and simple add then when ready to heat up and serve the Turkey Reubens.
While the sauerkraut provides a delightful tangy taste and a crunch, there are many people that just don’t enjoy it. You can always omit it if you simply don’t like it OR you can substitute coleslaw or shredded lettuce. (Note, if using lettuce, add it after you’ve cooked the sandwich.)
In many parts of the country, the counterpart to a classic Reuben sandwich is called a Rachel when made with turkey instead of corned beef. But Rachel sandwich also substitutes coleslaw instead of sauerkraut, so it’s quite a difference in flavor. Both sandwiches are very delicious though!
Some More Delicious Turkey Recipes:
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Turkey Reuben Sandwich Recipe
Ingredients
- 1 tbsp unsalted butter
- 4 slices deli rye or marble rye bread
- 5-6 tbsp Thousand island dressing
- 8-10 oz sliced turkey breast
- 4 slices Swiss cheese
- 1/2 cup sauerkraut liquids squeezed out
Instructions
- 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.
- Squeeze liquid from sauerkraut and spread it on two of the slices of bread. Place two slices of Swiss cheese on the other two slices of bread.
- Layer thinly sliced turkey breast over the cheese evenly. Let the bread crisp and ingredients heat up. Once cheese is melted, use a spatula to carefully place one slice over the other to close the sandwich. Repeat with the other one.
- Cook for a couple more minutes on both sides, until bread is golden. Press gently.
- Take the sandwich out of the pan, cut in half, and serve right away.
Notes
- Don’t like sauerkraut? While the sauerkraut provides a delightful tangy taste and a crunch, there are many people that just don’t enjoy it. You can always omit it if you simply don’t like it OR you can substitute coleslaw or shredded lettuce. (Note, if using lettuce, add it after you’ve cooked the sandwich.)
- Measure your ingredients with care. No one wants a Reuben with way too much sauerkraut or way too little cheese. Make sure you really measure all of your ingredients with care when you assemble the sandwiches so you get the best bite every time! A Reuben is a delicious balancing act of different flavors.
- Don’t close the sandwich before adding it to the pan. Have you ever tried to flip a sandwich in a hot pan, only to have it all fall apart? Avoid that by first melting the cheese. That way, when the sandwich is closed and flipped, it’ll stay put together so much easier.
- Keep the temperature medium-low. Here’s the deal – this is a quick recipe. Don’t try to make it even quicker by increasing the heat! By cooking the Reuben at a medium-low heat, you’re giving the cheese enough time to melt while also letting the buttery rye bread get perfectly crispy on the outside. If you turn up the heat, you’ll likely burn the bread without the cheese melting enough.
Alexa Holcomb says
This is amazing looking sandwich and tastes that way too. I don’t like corned beef so a turkey alternatives is perfect for me
Ava says
Some people many not like the turkey substitution but I do! These are so good, with leftover turkey or with the deli turkey
LyubaB says
Glad you liked it, Ava!