Turkey Reuben

Make the most of your Thanksgiving leftovers with this easy recipe.
Dish type
Lunch
Serves
1
Print

Ingredients

  • 1 tablespoon mayonnaise or greek yogurt
  • 2 teaspoons ketchup
  • 1/4 teaspoons mustard, preferably whole grain
  • Worchestershire Sauce
  • salt
  • pepper
  • 2 slices rye bread
  • 4 teaspoons butter
  • 3 oz leftover turkey, sliced thin
  • 1 1/2 oz swiss cheese, sliced thin
  • 1/4 cup fresh sauerkraut, drained

Directions

  1. Russian Dressing
  2. In a small bowl or blender, combine the mayo, ketchup, mustard, a few drops of Worcestershire, and a pinch of salt.
  3. Spread about half of the Russian dressing on the inside of each slice of rye bread. Layer 3/4 of the cheese on the bottom, then the turkey. Spread the sauerkraut over it all, then top with the remaining 1/4 of the cheese. Place the second piece of bread, dressing side down, on top of the sandwich.
  4. In a small nonstick or castiron pan, melt 2 teaspoons of the butter oven medium-low heat. Carefully transfer the sandwich to the pan and cook slowly. The cheese should melt within about 10 minutes and bottom side should become golden brown. Add remaining 2 teaspoons of butter to the pan and flip your sandwich, cook for an additional 5 - 10 minutes.
  5. Enjoy!