Turkey Reuben

Introducing arguably my favorite deli sandwich ever: the Turkey Reuben! The melty, gooey cheese, warm, juicy turkey, crispy slaw, and crunchy bread is in each bite and tastes heavenly. It's truly an easy, mouth-watering lunch time staple you'll want to have on repeat.

About this Recipe

I would say, I'm kind of a sandwich snob. I grew up with my dad making the most epic sandwiches for school lunches, fully loaded with toppings, condiments and the freshest bread. Safe to say I was raised with a very sophisticated sandwich palette so a regular ham and cheese really won't do it.

BUT this Turkey Reuben, well it really does it. The crispy, grilled bread piled high with melted cheese, warm, juicy turkey, and fresh slaw. I simply love it.

Although my dad was the sandwich building guru, this Turkey Reuben belongs to my mom. She used to make these for herself and her friends in college, and she made entire family, too. I'm so excited to share with you another little taste of home that can also be customized to your liking.

And if you're looking for more epic sandwiches to try, also check out this Turkey Apple Cheddar Sandwich, this Grilled Apple and Goat Cheese Chicken Sandwich, or this fresh Mediterranean Chicken Wrap that I'm sure you'll love, too!

Recipe Ingredients

Typically a reuben is made with corned beef, swiss cheese, sauerkraut, thousand island dressing on a dark rye bread. We're going to switch it up a bit, however. So, here's what you'll need for our Reuben with turkey (which fun fact, is also called a California Reuben or a Rachel Reuben named after the 1871 song "Reuben and Rachel").

• Turkey: Tasty and juicy, I just love love love turkey. It’s such a versatile sandwich meat and pairs great with the flavors in this Reuben. My favorite is wildflower honey turkey from the private selection found at Kroger.
• Fresh Bread: I recommend a French or Tuscan loaf. Warm, crunchy, and soft…fresh bread is EVERYTHING.
• White Cheese: A creamy Havarti or Munster works great for this recipe. You could also stay more classic with Swiss.
• Slaw: I buy this already shredded to save time.
• Coleslaw Dressing: Coleslaw is typically made with mayo, but you can use Thousand Island to create the most authentic Reuben possible. Or, use another creamy dressing you enjoy!

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

The key to making the perfect grilled sandwich is in the accurate timing of your ingredients. Follow the steps below in order to ensure your Grilled Turkey Reuben is warm, melty, gooey, and grilled like a pro.

1. Prepare all sandwich ingredients first: Slice onion and tomato, mix coleslaw shavings with your preferred dressing, lay out bread, and have your meat and cheese ready
2. Heat a griddle to 350°F or non-stick pan to medium heat. Coat with cooking spray.
3. Put onion, tomatoes, and turkey on griddle or pan to heat. Flip 1-2 times and let sizzle for 5-6 minutes (or until light browning on each side).
4. While the onion, tomatoes, and turkey warm, spray griddle or another pan with cooking spray and place bread on heat to toast. Ensure the part of your bread being toasted is the outside so when you fold your sandwich, it's nice and crispy.
5. Place a slice of cheese on each slice of bread. Let melt.
6. Start to layer your sandwich. Put sautéed onions on one piece of bread and sautéed tomato slices on the other. Divide warmed turkey evenly on each piece of bread.
7. Top one side of the sandwich with prepared coleslaw. Add more dressing if needed.
8. Using a spatula, flip the other side of the sandwich onto the side with the coleslaw.
9. Remove from heat, cut in half, and enjoy immediately. Grab the napkins because this is a finger licker.

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Recipe

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Turkey Reuben

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Prep5 minutes mins

Cook10 minutes mins

Total15 minutes mins

Servings1

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This Turkey Reuben is crispy, crunchy, juicy, melty, and grilled to perfection. Grab some napkins for this finger-lickin' sandwich.

Author: Courtney Paige

Equipment

• ▢
  Griddle or non-stick pan
• ▢
  spatula
• ▢
  Cutting Board
• ▢
  Knife
• ▢
  Plate

Ingredients

• ▢ 4 slices turkey lunch meat
• ▢ 4 rings red or white onion
• ▢ 2 slices fresh bread
• ▢ 2 slices roma tomato
• ▢ 2 slices white cheese, swiss or munster
• ▢ ½ cup coleslaw
• ▢ ¼ cup coleslaw dressing, or dressing of choice
• ▢ cooking spray

Instructions

• Prepare all sandwich ingredients. Slice onion and tomato, mix coleslaw shavings with your preferred dressing, lay out bread, and have your meat and cheese at the ready.
• Heat griddle to 350°F or a non-stick pan to medium heat. Coat with cooking spray.
• Put onion, tomatoes, and turkey on griddle or pan to heat. Flip 1-2 times and let sizzle for 5-6 minutes (or until light browning on each side).
• While the onion, tomatoes, and turkey warm, spray griddle or another pan again with cooking spray and place bread on heat to toast. Ensure the part of your bread being toasted is the outside so when you fold your sandwich, it's nice and crispy.
• Place a slice of cheese on each slice of bread. Let melt.
• Start to layer your sandwich. Put sautéed onions on one piece of bread and sautéed tomato slices on the other. Divide warmed turkey evenly on each piece of bread.
• Top one side of the sandwich with prepared coleslaw. Add more dressing if needed.
• Using a spatula, flip the other side of the sandwich onto the side with the coleslaw.
• Remove from heat, cut in half, and enjoy immediately. Grab the napkins because this is a finger licker.

Nutrition

Serving: 1 sandwich | Calories: 648kcal | Carbohydrates: 86g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 2425mg | Potassium: 363mg | Fiber: 4g | Sugar: 27g

Notes

Use good bread! I suggest a French or Tuscan loaf. 

Because this is a grilled sandwich, it is best served fresh. If you have leftovers you can wrap in tinfoil and keep in the fridge for 1 day. I suggest reheating in a toaster oven to keep the bread nice and crisp. Using the microwave will result in a soggy sandwich.

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