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Quick fix turkey Reuben sandwiches changed my mind about what I used to refer to as ‘fake Reubens’. I had a thing against turkey Reubens. Once I ordered a ‘real’ Reuben in a restaurant and they accidentally brought me a turkey one instead. It was one of the worst days of my life. Or so I thought. Well, now I must apologize. I was wrong. I thought no way could a corned beef-less sandwich be anywhere as good as the classic. Well, this is a mighty good sandwich. And it’s crazy easy to make, too. That’s a lot of wins in this little sandwich. Now, I make them regularly.

I could eat my share of quick fix turkey Reuben sandwiches. And I’d even order one at a restaurant. Those would have roasted turkey, and if you have that on hand by all means put some on this sandwich. I used thin-sliced sandwich meat. Thick-sliced would work just as well. No matter what, it’s quick, easy and delicious!

For me, just personally, I am a firm believer that every Reuben must be served with a dill pickle spear. An ice cold one at that. With plenty of crunchy.

Claussen Kosher Dill Pickle Spears, 24 fl. oz. Jar

Also try my quick fix turkey Manhattan.

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5 from 1 vote

Quick Fix Turkey Reuben Sandwiches

Use thin- or thick-sliced turkey sandwich meat.

Course Main

Cuisine American

Keyword corned beef, quick fix, sandwich

Prep Time 5

Cook Time 10

Servings

Calories 494kcal

Ingredients

4 slices rye bread
⅓ cup Thousand Island Dressing
4 slices Swiss cheese
6 slices turkey sandwich meat
½ cup sauerkraut rinsed, drained
2 tablespoons butter softened

Instructions

Heat a large skillet over medium-high heat.
Lay the bread slices on a cutting board. Divide the dressing between the slices and spread out evenly on one side of each.
A Swiss cheese and turkey to two of the slices. Top with the kraut.
Add top slices of bread to make sandwiches.
Spread 1/2 tablespoon of the butter on the tops of each sandwich.
Transfer the sandwiches to the skillet, bread-side down (that is, flip the sandwich as you move it from the cutting board to the skillet).
Spread remaining butter over the tops of the sandwiches as they cook.
Once the bottoms are done (golden brown and crispy) and the cheese has started to melt, carefully flip the sandwiches. Cook another 3-5 minutes or until that side is golden brown and crispy.
Remove from skillet and place on cutting board. Cut each in half and serve.