Turkey Reubens Recipes

Steps:

• Spread two slices of bread with salad dressing. Layer with turkey, sauerkraut and cheese; top with remaining bread. Butter the outsides of sandwiches., In a large skillet, toast sandwiches for 3-4 minutes on each side or until heated through.

Steps:

• Preheat a large skillet over medium heat.
• Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice. Top two of the slices of bread with a slice of Swiss cheese and 1/4 cup of sauerkraut. Arrange the turkey on the other two slices of bread. Bring the two halves together.
• Fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.

Steps:

• Whisk together mayonnaise, ketchup, relish, vinegar, and 1/8 teaspoon each of salt and pepper. Spread on bread and make sandwiches with turkey, sauerkraut, and cheese.
• Melt butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once, until bread is golden and cheese is melted, about 6 minutes total.

Steps:

• Place toast on an ungreased baking sheet; spread with mustard. Arrange turkey over mustard. Sprinkle with caraway seeds; top with the sauerkraut and cheese. , Broil about 4-6 in. from the heat for 3 minutes or until cheese is bubbly and lightly browned. Top with pepper rings if desired.

Steps:

• Heat a grill pan or a cast-iron skillet over medium heat. Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.
• Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.

Steps:

• Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
• Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Steps:

• For the 18,000 Island dressing: Roughly chop the pickled jalapeños and Quick Pickles and add them to the mayonnaise in a large bowl. Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside.
• For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm. Add the sauerkraut in 2 separate bundles to the same griddle. Spoon a generous amount of dressing on top of the sauerkraut and cover each with 2 slices of Swiss cheese. Cover with a lid or large inverted bowl to warm and allow the cheese to melt, about 30 seconds. Add the Quick Pickle brine to the griddle and cover to allow the cheese to steam and fully melt.
• Place the sauerkraut on top of the turkey, then remove it to a slice of toasted rye. Top with a second piece of toasted rye. Slice in half on the diagonal and plate the sandwich on top of sweet potato fries to prevent the bottom of the sandwich from steaming, and to catch any drippage. Enjoy warm.
• Add the vinegar, sugar, mustard seeds, salt, garlic, bay leaf and 1/2 cup water to a saucepan and bring to a simmer. Cook until the sugar has dissolved, then add the cucumbers and dill to a heatproof container and pour over the pickling liquid. Let sit for at least 10 minutes.

Steps:

• Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring, until light brown, about 3 minutes. Add the sauerkraut and apple and season with salt and pepper. Cook, stirring occasionally, until the sauerkraut is lightly browned and dry, about 10 minutes. Add half of the scallion greens and cook, stirring occasionally, for 1 minute.
• Preheat the broiler. Mix the mayonnaise, chili sauce, the remaining scallion greens, the capers and their liquid, and the dill pickling liquid in a small bowl.
• Spread about 1/2 teaspoon butter on one side of each bread slice. Place 4 slices, buttered-side down, on a foil-lined baking sheet. Spread each with some of the mayonnaise mixture, then layer the turkey, dill pickles and sauerkraut mixture on top. Sprinkle with the cheese and broil until the cheese melts, about 2 minutes.
• Spread more of the mayonnaise mixture on the unbuttered sides of the other 4 bread slices; place buttered-side up on the sandwiches. Return to the broiler until golden, turning once, about 2 minutes.

Steps:

• Preheat oven to 400°F.
• Spread 1 side of each slice of bread with 1 tsp of mustard and 1 tbs of Thousand Island dressing. Divide the sauerkraut and turkey between 2 of the slices. top each with 1 slice of cheese and 1 slice of remaining bread.
• Place sandwiches on oven safe tray and bake until cheese melts and sandwiches are hot, about 6 minutes.

Steps:

• Preheat toaster oven to 400.
• Spread one side of each slice of bread with 1 teaspoon mustard and 1 tablespoon 1000 Island; Divide the suarkraut and turkey evenly between 2 of the bread slices; Top each with 1 slice of cheese and remaining slice of bread; Place sandwiches on a baking sheet or toaster oven sheet and bake until cheese melts and sandwiches are hot, about 6 minutes.