One meal that can help get dinner on the table quickly in my house is sandwiches. But, they have to be hearty sandwiches. My family will turn their noses up at anything that they can’t hold in two hands. It has to be packed full of good stuff and flavor for them to consider it a meal. If I hand them tuna on white bread or peanut butter on wheat they will probably look at me as if I had lost my mind.
Yes, a traditional reuben is made with corned beef but we were going for something a bit lighter after having several days of heavy, greasy food. Yes, we are working on balance in our life.
This was perfect for what my family looks for in a sandwich. It was hearty yet didn’t seem overly heavy using roasted turkey breast instead of corned beef. I though of adding coleslaw instead of sauerkraut but my family likes sauerkraut so much that I decided to leave the rest of the ingredients the same as in a traditional reuben.
I used my George Foreman Grill to cook these but any way you wish to toast it will work.
I served this with dill pickles on the side.
Grilled Turkey Reubens
- 8 slices seeded rye bread
- 1 lb. turkey breast, thickly sliced
- 1/2 lb. swiss cheese
- 1 cup sauerkraut, well-drained and patted down with paper towels to dry
- Thousand Island dressing
- Butter one side of 4 slices of bread and place butter side down in a grill pan or skillet. Top each slice with 1/4 of the cheese, turkey, sauerkraut, and Thousand Island dressing. Butter 4 remaining slices of bread on one side and place butter side up on each sandwich.
- Grill on medium heat until bottom of bread is browned. Flip and continue to grill until second slice is browned.
- Remove from pan and serve.