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.
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.