This turkey Reuben sandwich (or sometimes called a Rachel Sandwich) is a slightly different take on the classic Reuben. Instead of corned beef, I used sliced turkey. And instead of sauerkraut, I used coleslaw.
To make this Reuben, stack Swiss cheese, sliced turkey, coleslaw, and thousand island dressing between two slices of buttered rye bread. Then, grill it in the pan. Easy!
You can make your own coleslaw or buy it from the store. Try this sandwich as a delicious alternative to a cold sandwich or even a grilled cheese. It also makes for a great lunch on Black Friday, using your leftover turkey from Thanksgiving.
- 8 slices rye bread
- Softened butter
- 8 slices deli turkey or sliced, leftover turkey
- 8 slices Swiss cheese
- ½ cup thousand island dressing
- 1 cup prepared coleslaw (or more)
- Heat a skillet over medium heat. Spread butter on one side of a slice of the rye bread. Place the bread, butter side down on a piece of parchment paper if you have it. On the other side of the slice of bread, spread on a layer of Thousand Island dressing.
- Top the dressing with 1 slice of Swiss cheese, 2 slices of turkey, a ¼ cup of the prepared coleslaw. Place another slice of cheese atop the coleslaw.
- Spread butter on one side of another slice of bread. On the other side spread a layer of Thousand Island dressing. Place butter side up on top the sandwich.
- Place the sandwich into the skillet, butter side down. Cook, while pressing down occasionally with a spatula, until golden brown on the bottom. Flip and cook on the other side until golden brown and the cheese has melted (about 3-4 minutes per side). Repeat until all of the sandwiches are cooked.
Amount Per Serving: Calories: 599Total Fat: 37gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 133mgSodium: 1471mgCarbohydrates: 31gFiber: 3gSugar: 9gProtein: 36g