Whether you call it a Turkey Reuben or a Rachel, this grilled sandwich definitely does not disappoint. Melty Swiss cheesy, tangy Thousand Island dressing, sauerkraut and deli turkey come together on slices of grilled rye bread.
update: This post was originally posted in April 2014, and republished in August 2020 with new photos.
Who doesn't love a good sandwich? Meat, cheese, veggies, and condiments all slapped between two pieces of bread is so simple when you think about it, and yet nearly everyone loves them.
Making a Turkey Reuben sandwich the first time came out of necessity. I had prepared a pork tenderloin in sauerkraut for dinner earlier in the week and we didn't use the entire package of sauerkraut. Does anyone ever actually use an entire package of sauerkraut? Not like the cans, but the plastic packages of it that you can find mixed with the meats at the grocery store. We never have.
What's the difference between a Rachel and a Reuben?
A Reuben sandwich is made using corned beef or pastrami and includes sauerkraut.
A Rachel sandwich is made using turkey (or sometimes pastrami) and the sauerkraut can be replaced with a creamy coleslaw.
Otherwise, the sandwiches are the same. They are both made with rye bread (seeded or seedless, your choice), Swiss cheese, and dressing. Some people use Russian dressing and others use Thousand Island dressing. The difference between those two is that Thousand Island include pickles or relish which gives it more texture.
Did you know...
- Reuben and Rachel sandwiches are commonly associated with kosher-style delicatessens, but it's actually not Kosher because it combines meat and cheese.
- The Rachel is not the only name for this hot turkey sandwich, it is also referred to as a "Georgia" or "California" Reuben.
Ingredients used
- rye bread (seeded or seedless, your choice)
- deli turkey meat, preferably roasted
- Swiss cheese - I like using 2-3 slices per sandwich of the thin sliced varieties
- sauerkraut - any brand, or homemade is fine
- butter - to get that bread perfectly toasted
- Thousand Island dressing (or Russian dressing), homemade or store-bought
For this sandwich, I made my own Thousand Island dressing, which is made from:
- mayonnaise - you're either picky about mayo or you're not. I'm not, so chose your favorite brand
- ketchup - we're Heinz fans in this house, but use what you prefer
- sweet chili sauce - usually found in the International aisle of the grocery store
- sweet relish or finely diced bread and butter pickles
- garlic powder, onion powder, salt and pepper
Steps to make this sandwich
- If you are making your own Thousand Island dressing, whip that together first. Simply whisk all of the ingredients together in a medium bowl.
- Spread about a tablespoon of dressing on each piece of the bread.
- Layer 3 slices of Swiss cheese on the bread, per sandwich. Then follow that with the deli turkey, using 2-4 ounces per sandwich (⅛ - ¼ lb), per sandwich.
- Spread the sauerkraut on one side of the bread using ⅛ - ¼ cup, depending on your tastes.
- Place the pieces of bread with cheese and turkey on top of those with the sauerkraut to form a sandwich. Spread butter on both sides of the sandwich.
- Cook in a skillet over medium-low heat until golden, about 3 minutes per side.
Side dishes for Turkey Reubens
What should you serve with a turkey reuben sandwich?
- Chips, fries or sweet potato fries
- Potato salad or macaroni salad
- Pickles or sauerkraut
- Or if you're feeling the "soup and a sandwich" routine, try a potato soup
Tips for making the best turkey reuben sandwich
- Bread - most grocery stores offer very thin slices of rye bread. If you can find a thicker slice, it will hold up better to the weight of this sandwich and you may not need so many napkins!
- Replace sauerkraut with coleslaw, just make sure to drain it first or you're going to have one messy sandwich!
- Pastrami is an acceptable substitute in both the Reuben and Rachel sandwiches.
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Recipe
Turkey Reuben Sandwich
Ingredients
Thousand Island Dressing
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoon sweet chili sauce
- 2 tbsp cup sweet relish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Turkey Reuben
- 4 slices rye bread
- 1 lb Swiss cheese slices
- 1 lb deli turkey
- 1 cup sauerkraut
- 4 tablespoon butter
Instructions
For the Dressing:
- Whisk together the mayonnaise, ketchup, sweet chili sauce, sweet relish, garlic powder, onion powder, salt and pepper together in a medium bowl.
For the Sandwich:
- For each sandwich, spread about 1 tablespoon of the dressing on both pieces of bread.
- Add 1 ½ slices of cheese to each piece of bread, followed by 4 oz of the deli turkey.
- Spread ¼ cup of sauerkraut on top of the turkey, then assemble the sandwich by placing the piece of bread with dressing and cheese on top of the sauerkraut-turkey-cheese piece.
- Butter both sides of the sandwich.
- Cook in a skillet over medium heat for 3 minutes per side.
Notes
- Bread - most grocery stores offer very thin slices of rye bread. If you can find a thicker slice, it will hold up better to the weight of this sandwich and you may not need so many napkins!
- Sauerkraut - reduce to ⅛ of a cup per sandwich or replace it with coleslaw. Just make sure to drain the coleslaw first or the sandwich will become soggy.
- Dressing - this makes more Thousand Island dressing than you'll use on 4 sandwiches. Reduce the recipe by half or keep the remainder in the fridge for a week.
- Pastrami is an acceptable substitute in both the Reuben and Rachel sandwiches.
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