The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Sometimes referred to as a “Rachel Reuben” or “California Reuben,” this spin on the classic swaps in turkey for corned beef. Sandwiched between fresh rye bread and layered tall with melty swiss and thousand island dressing, it’s a truly delicious combo that you need to try! I suggest using Two Brothers turkey off the bone because it’s more flavorful than other deli turkey varieties.
I love the flavor of sauerkraut on a reuben (my go-to is Cleveland Kraut, which is featured in this recipe), but coleslaw is great, too! For an easy shortcut, look for Heinen’s crispy coleslaw in the Prepared Foods Department.
- Cook time:
- Prep time:
- Total time:
- 8 slices Heinen’s rye bread
- Heinen’s extra virgin olive oil spray
- ¼ cup Marzetti thousand island dressing
- 8 thin slices Swiss cheese
- 12 oz. Two Brothers turkey off the bone
- 1 cup Cleveland Kraut classic caraway
- Spray the outside of 2 slices of bread with the olive oil spray.
- Turn them over and spread ½ Tbsp. of the dressing onto each half. Top one half with 2 slices of cheese, ¼ of the turkey (roughly 3 oz.) and ¼ cup of kraut. Top with the remaining bread slice, dressing-side-down. Press down on the sandwich to help it hold together. Repeat these steps to assemble 3 more sandwiches.
- Heat a heavy skillet or cast iron pan over medium-low heat.
- Once hot, toast the sandwiches for about 5 minutes total, flipping halfway through, or until the cheese melts and the bread is golden brown and crispy on both sides.