Turkey Reuben Melt

Table of Contents

Gathering the ingredients for this delectable Turkey Reuben is remarkably simple, and you might already have most of them on hand! If not, rest assured, this short and sweet list is blissfully budget-friendly and readily available at any grocery store. The key is to select quality components that contribute to the sandwich’s signature taste and texture.

• Butter: Essential for achieving that golden, crispy crust on your rye bread. I typically opt for unsalted butter to control the overall sodium content, but salted butter can certainly be used if preferred, adding a subtle extra layer of seasoning.
• Bread: The foundation of any great Reuben! Slices of classic deli rye or the beautifully marbled rye bread are ideal. Their robust flavor and sturdy texture stand up perfectly to the fillings and grilling process, preventing sogginess.
• Thousand Island Dressing: This is truly a non-negotiable signature ingredient for any Reuben. Its unique blend of creamy, tangy, and slightly sweet flavors ties all the components together, providing moisture and a distinctive taste that cannot be replicated.
• Turkey: The star of our Turkey Reuben. As mentioned, flexibility is key here. I often gravitate towards using tender leftover Thanksgiving turkey, which adds an extra layer of flavor and makes for a fantastic post-holiday meal. Alternatively, high-quality deli meat (such as thinly sliced smoked or roasted turkey breast) or freshly roasted turkey breast works wonderfully for convenience and consistent texture.
• Swiss Cheese: Known for its mild, nutty flavor and excellent melting capabilities, Swiss cheese is crucial for that gooey, comforting factor. For the best flavor and melt, I highly recommend getting fresh slices cut from the deli counter.
• Sauerkraut: This fermented cabbage adds a vital tangy, briny crunch that cuts through the richness of the cheese and dressing. It’s crucial to thoroughly squeeze out all excess liquids from the sauerkraut before adding it to your sandwich. This step is vital to prevent your bread from becoming soggy and to ensure the perfect texture.

See the full recipe card below for complete information on ingredients and precise quantities.

In just about 15 minutes, you can transform simple ingredients into your new favorite warm, cheesy, and buttery Turkey Reuben sandwich. This easy recipe ensures a satisfying meal with minimal effort, perfect for a quick lunch or a laid-back dinner. Let’s walk through the steps to achieve Reuben perfection.

Prepare the Pan and Butter the Bread.

Begin by preheating a large non-stick pan or griddle over medium-low heat. This lower temperature is crucial for ensuring the bread toasts evenly and the cheese melts thoroughly without burning the exterior. Once the pan is warm, add the butter and allow it to melt completely. Gently swirl the pan around to spread the melted butter into an even, thin layer across the entire surface. This butter layer will give your rye bread that irresistible golden crispness.

Assemble and Grill the Sandwich Components.

Carefully place your four slices of rye bread into the buttered pan. Work quickly but gently. Immediately, spread a generous amount of Thousand Island dressing evenly over the unbuttered side of each bread slice. Next, divide the well-squeezed sauerkraut between two of the bread slices, spreading it out to the edges. On the remaining two slices of bread, place two slices of Swiss cheese on each. Finally, layer your thinly sliced turkey meat evenly over the Swiss cheese. Allow these open-faced sandwich halves to cook for several minutes. The goal is for the buttered side of the bread to begin to crisp and turn golden brown, and most importantly, for the Swiss cheese to melt beautifully and become gooey. This melted cheese will act as the “glue” that holds your sandwich together.

Close and Finish Cooking.

Once the cheese is fully melted and bubbling, and the bread is golden, it’s time to bring the sandwich together. Using a wide, sturdy spatula, very carefully place one slice (e.g., the sauerkraut-topped bread) over its cheesy, turkey-laden counterpart to close the sandwich. Repeat this process for the second sandwich. Gently press down on each sandwich with your spatula to encourage all the layers to meld together and to ensure maximum contact with the hot pan for optimal browning.

Serve and Enjoy.

Continue cooking the closed sandwiches for a few more minutes on each side, flipping gently, until both sides of the bread are a deep golden brown and crispy, and the internal ingredients are thoroughly heated. The precise cooking time will depend on your desired level of crispness. Once your Turkey Reuben reaches your preferred level of perfection, remove it from the pan. For easier eating and a classic presentation, slice each sandwich diagonally in half. Serve immediately while warm and gooey, and prepare to savor every delicious bite!

Tips For The Best Results

• Mind Your Measurements for Flavor Harmony: A truly exceptional Turkey Reuben is a delicate balancing act of diverse flavors. Too much sauerkraut can overwhelm, while too little cheese leaves you wanting. Take care when measuring and layering your ingredients. Aim for an even distribution of Thousand Island, sauerkraut, turkey, and Swiss cheese on each slice of bread to ensure you get the perfect bite every single time, where no single flavor dominates.
• Melt the Cheese Before Closing the Sandwich: This is a game-changer! Have you ever experienced the frustration of trying to flip a fully assembled sandwich in a hot pan, only for it to fall apart? Avoid this common pitfall by allowing the Swiss cheese to melt thoroughly on its open-faced half first. The warm, melted cheese acts as a natural adhesive, binding the turkey layer to the bread. When you finally close the sandwich, it will hold together much more easily, making flipping a breeze and keeping all those delicious fillings securely in place.
• Maintain a Consistent Medium-Low Heat: While this is a quick recipe, resist the urge to crank up the heat to speed up the process. Cooking your Turkey Reuben at a consistent medium-low temperature is paramount for achieving optimal results. This controlled heat gives the Swiss cheese ample time to melt into a wonderfully gooey state, ensuring every corner of your sandwich is warm and delicious. Simultaneously, it allows the butter-soaked rye bread to slowly toast to a beautiful golden brown and develop that coveted crispy exterior without scorching. If the heat is too high, you’ll likely end up with burnt bread and still-solid, un-melted cheese in the center. Patience is key for perfection here!
• Drain Sauerkraut Thoroughly: As mentioned in the ingredients, this step cannot be overstated. Excess liquid from the sauerkraut will quickly make your rye bread soggy, ruining the texture of your grilled sandwich. Use a fine-mesh sieve or paper towels to press out as much moisture as possible before adding it to the bread.
• Don’t Overload the Sandwich: While tempting to pile on the fillings, an overstuffed sandwich is harder to grill evenly and more prone to falling apart. Stick to the recommended quantities or adjust slightly, keeping balance in mind.
• Serve Immediately: A Turkey Reuben is best enjoyed hot off the pan when the cheese is still gooey, the bread is crispy, and all the flavors are melded perfectly.

Making a fully assembled Turkey Reuben significantly ahead of time is generally not recommended, as the moisture from the Thousand Island dressing and especially the sauerkraut can quickly make the bread soggy. However, you can certainly prepare individual components in advance! Slice your turkey, grate or slice your Swiss cheese, and drain your sauerkraut. You can even mix your dressing if making it from scratch. When you’re ready to eat, simply assemble and grill the sandwiches fresh for the best texture and flavor. If you must prepare them slightly ahead, assemble without the dressing and sauerkraut, and add them just before heating.

Absolutely! While sauerkraut provides that delightful tangy taste and crucial crunch that is characteristic of a Reuben, it’s true that not everyone enjoys it. You can always omit it entirely if you’re not a fan. For those who still want some crunch and tang, excellent substitutes include coleslaw (ensure it’s well-drained to avoid sogginess) or thinly shredded lettuce. If opting for shredded lettuce, remember to add it after you’ve cooked and removed the sandwich from the pan to keep it fresh and crisp.

This is a common and interesting question! In many culinary circles, a sandwich that is a counterpart to the classic Reuben but uses turkey instead of corned beef is indeed referred to as a Rachel. However, a traditional Rachel sandwich also typically substitutes coleslaw for sauerkraut, introducing a notable difference in flavor and texture from our Turkey Reuben recipe here. Both sandwiches are incredibly delicious in their own right, but the classic Rachel offers a creamier, slightly sweeter profile, whereas our Turkey Reuben retains the tangy punch of sauerkraut with the lighter turkey meat.

A Turkey Reuben is quite hearty on its own, but it pairs wonderfully with a variety of sides. Classic deli pairings like a dill pickle spear and a side of potato chips are always a hit. For something a bit fresher, a simple green salad with a light vinaigrette or a cup of tomato soup makes an excellent accompaniment. Other great options include crispy sweet potato fries, a refreshing cucumber salad, or even some fresh fruit to balance the richness.