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Turkey Reuben

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"This is a cross between a mouthwatering grilled cheese and a classic Reuben. But it's lighter than you'd expect, because it's made with turkey instead of corned beef. If you have a panini press, fire it up for this sandwich. If not, pan toast it for delicious results."

List of Ingredients

â—¦ 2 teaspoons unsalted butter
â—¦ 2 pieces caraway rye bread
â—¦ ¼ pound sliced roasted turkey (about 4 slices)
â—¦ ½ cup sauerkraut
â—¦ 2 tablespoons Thousand Island dressing
â—¦ 3 slices Swiss cheese


Recipe

Butter one side of each of the rye bread slices. Place one slice, butter side down, in a nonstick frying pan and then build the sandwich on top of it, starting with the turkey, followed by the sauerkraut. Spread the dressing as evenly as possible over the sauerkraut, then top the dressing with the cheese.

Place the remaining buttered bread slice on top, butter side up, and turn the heat under the pan to medium. Toast the bread until golden brown, about 4 minutes after the pan warms up, then carefully flip the sandwich over with a spatula to toast the other side of the sandwich until golden brown, 3 to 4 minutes more.

Remove the sandwich from the pan and place it on a cutting board to cool for 1 minute, then cut it in half and serve immediately.


Makes 1 sandwich