Grilled Turkey Reuben Sandwich Recipe

Rye bread: A type of bread made with rye flour, known for its dense texture and slightly sour taste.

Turkey breast: Slices of lean, white meat from the turkey, providing a lighter alternative to corned beef.

Swiss cheese: A mild, nutty cheese that melts beautifully, adding creaminess to the sandwich.

Sauerkraut: Fermented cabbage that adds a tangy, crunchy element to the sandwich.

Thousand island dressing: A creamy, tangy dressing made from mayonnaise, ketchup, and relish, adding a burst of flavor.

Butter: Softened butter is used to grill the bread to a golden brown, adding richness and crispiness.

To achieve the perfect balance of flavors in your grilled turkey reuben sandwich, make sure to thoroughly drain the sauerkraut before adding it to the sandwich. Excess moisture from the sauerkraut can make the bread soggy, which will detract from the desired crispy texture. Additionally, consider lightly toasting the rye bread before assembling the sandwich to add an extra layer of crunch.

• rye bread - Substitute with pumpernickel bread: Pumpernickel has a similar dense texture and robust flavor that complements the sandwich well.

• rye bread - Substitute with whole wheat bread: Whole wheat bread provides a hearty texture and a slightly nutty flavor that pairs nicely with the other ingredients.

• turkey breast - Substitute with chicken breast: Chicken breast has a similar mild flavor and lean protein content, making it a suitable alternative.

• turkey breast - Substitute with roast beef: Roast beef offers a different but equally delicious flavor profile, adding a bit more richness to the sandwich.

• swiss cheese - Substitute with provolone cheese: Provolone has a mild, slightly tangy flavor that melts well and complements the other ingredients.

• swiss cheese - Substitute with mozzarella cheese: Mozzarella provides a creamy texture and mild flavor that works well in a Reuben sandwich.

• sauerkraut - Substitute with coleslaw: Coleslaw adds a crunchy texture and a tangy flavor that can mimic the acidity of sauerkraut.

• sauerkraut - Substitute with pickled red cabbage: Pickled red cabbage offers a similar tangy flavor and adds a vibrant color to the sandwich.

• thousand island dressing - Substitute with Russian dressing: Russian dressing has a similar creamy and tangy profile, making it a great alternative.

• thousand island dressing - Substitute with mayonnaise and ketchup mix: A simple mix of mayonnaise and ketchup can mimic the creamy and slightly sweet flavor of thousand island dressing.

• softened butter - Substitute with margarine: Margarine can be used as a spreadable fat that provides a similar texture and flavor when grilling the sandwich.

• softened butter - Substitute with olive oil: Olive oil can be brushed on the bread for a healthier alternative that still achieves a crispy texture when grilled.

• Allow the grilled turkey reuben sandwich to cool completely before storing. This prevents condensation from making the bread soggy.
• Wrap each sandwich individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents the sandwiches from sticking together.
• Place the wrapped sandwiches in an airtight container or a zip-top freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of how long the sandwiches have been stored.
• Store the sandwiches in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the sandwich from its wrapping and place it on a baking sheet. Heat for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until the bread is crispy and the cheese is melted.
• Alternatively, you can reheat the sandwich in a panini press or grill pan. Heat over medium until the sandwich is warmed through and the cheese is melted, flipping halfway if using a grill pan.

• Preheat your oven to 350°F. Wrap the grilled turkey reuben sandwich in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the bread is crispy.

• Use a toaster oven for a quicker option. Set it to 350°F and place the sandwich directly on the rack. Heat for 8-10 minutes, checking to ensure the bread doesn't burn.

• For a stovetop method, preheat a skillet over medium heat. Place the sandwich in the skillet and cover with a lid to trap the heat. Cook for 3-4 minutes on each side, or until the cheese is melted and the bread is golden brown.

• If you're in a hurry, use the microwave. Place the sandwich on a microwave-safe plate and cover with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note that this method may make the bread less crispy.

• For an air fryer, preheat to 350°F. Place the sandwich in the basket and cook for 5-7 minutes, flipping halfway through to ensure both sides are evenly heated and the bread is crispy.

• Grill pan: A flat or ridged pan used to grill the sandwich, ensuring even heat distribution and creating those desirable grill marks.

• Spatula: A flat, broad tool used to flip the sandwich, ensuring it cooks evenly on both sides without falling apart.

• Butter knife: A knife used to spread the softened butter evenly on each slice of rye bread.

• Measuring cup: A cup used to measure the exact amount of sauerkraut needed for the recipe.

• Spoon: A utensil used to spread the thousand island dressing evenly over the sandwich layers.

• Cutting board: A board used as a surface to assemble the sandwich ingredients before grilling.

• Plate: A dish used to serve the hot, grilled sandwich once it is ready.

Preheat the grill pan: Start preheating your grill pan while you prepare the ingredients to save time.

Use deli turkey: Opt for pre-sliced turkey breast from the deli to avoid extra slicing.

Pre-drain sauerkraut: Drain the sauerkraut ahead of time to prevent soggy sandwiches.

Assemble in advance: Layer the turkey, swiss cheese, and sauerkraut on the bread before heating the pan.

Butter in bulk: Soften and spread butter on all bread slices at once to streamline the process.