The Reuben is a classic sandwich that stands tall on its own two feet. But sometimes, we need a lighter touch. This lighter turkey reuben is the perfect healthier version of the original.
For years, I’d heard people rave over reubens and never saw the draw. First, I hated rye bread. Second, sauerkraut is meant for hot dogs. Third, corned beef? Seriously, what was there to ever like about this sandwich? But as I grew up, my taste buds changed and I started wondering if I might, in fact, like a reuben. Still, I wasn’t ready to try it. More time passed and I found myself out for a birthday lunch at this great little hipster restaurant that has never steered me wrong. They had a reuben and I bit the bullet, ordering it.
After that, I became a woman obsessed. I couldn’t stop thinking about that sandwich. I ordered it at every place that carried it (some notably better than others but let’s be real. Everyone can’t be perfect). It wasn’t until a few weeks ago that I wanted to make my own. But alas, I’m lightening and corned beef isn’t high on my list of things to eat. I made a few simple adaptations and ended up with a really great, lighter turkey reuben that packs the same flavor punch as its fattier counterpart. All the basics are still there: the rye bread, the sauerkraut, the Thousand Island dressing (just a lighter version) and the swiss cheese. I swapped out corned beef for smoked turkey and, dare I say, I like it better that way.
The key here is not to toast the bread but to cook this like a grilled cheese sandwich. Assemble all of your ingredients and put the rye bread cap on. Then, get just a little bit of butter and swipe it on your griddle. Plunk the sandwich down and cook that baby until it is golden and crisp and perfectly melted. Flip, repeat, stuff in face. I ate three reubens last week (on three different days so I feel ok about it). This sandwich, seriously. Love!
- 4 slices rye bread
- 3 Tbsp. fat free Thousand Island dressing
- ½ cup sauerkraut
- 4 ounces smoked turkey lunch meat
- 2 slices swiss cheese
- Place two slices of rye bread on a clean, dry surface. Top each with 1½ Tbsp. Thousand Island dressing.
- Top with ¼ cup sauerkraut, 2 ounces of turkey and 1 slice of swiss cheese. Place the other slice of rye bread on top.
- Heat a griddle over medium high. Melt a small pat of butter, then place the sandwich on the griddle. Cook until golden brown, then flip and repeat until the cheese is melted and both sides are golden.
And be sure to stop and check out the rest of the Weekday Supper posts!
Monday - Asian Peanut Noodles with Chicken by Recipes Food and Cooking
Tuesday - Sanma Teriyaki by A Mama, Baby & Shar-pei in the Kitchen
Wednesday - Turkey Reuben by Feed Me, Seymour
Thursday - Chicken with Lemon and Olives by eating in instead
Friday - Milk Poached Cod with Winter Greens by Nik Snacks