This Turkey Reuben Sandwich recipe is inspired by my daddy. For as long as I can remember, my dad has loved Reuben sandwiches. If we go to a restaurant that offers a Reuben sandwich, there’s an 80% chance that will be what he orders unless the restaurant is really really known for something else, and even then, there’s no guarantee he won’t pick the Reuben.
The problem with Reuben sandwiches though, is that they’re not exactly a sandwich you want to eat regularly because of the high number of calories and fat in most restaurant versions. My parents are trying to eat more at home and enjoy a more balanced diet, so I decided to create a turkey Reuben for my dad. Making the sandwich at home allows you to choose your own ingredients and use less fat in the preparation to create a sandwich you can enjoy more often!
My mother is all about recipes that are easy, so I wanted to keep this as straightforward as possible, sourcing most of the ingredients already prepared at the store. I admit I fermented the sauerkraut, but only because I had a head of cabbage on hand and decided I might as well try it. Seriously though, you can find sauerkraut at so many farmer’s markets and grocery stores, that you should just add it to your shopping list. There’s no need to wait 3-10 days to make this delicious sandwich. Trust me.
I used a pumpernickel and rye swirled bread because it’s pretty, and I picked up Swiss cheese and Oscar Mayer Selects Natural Applewood Smoked Turkey. Oscar Mayer Selects Natural is available in five flavorful varieties including Slow Roasted Turkey, Applewood Smoked Turkey, Rotisserie Seasoned Chicken, Applewood Smoked Ham and Slow Roasted Roast Beef. I like that the Oscar Mayer Selects Natural line is made with no artificial ingredients or artificial preservatives. There are no artificial colors, gluten, or by-products, making it the perfect choice for anyone looking for quality cold cuts that have no artificial ingredients but still taste great!
According to my calorie tracker, each sandwich comes in at just under 400 calories, even with the cheese and sauce. Restaurant Reuben sandwiches are anywhere from 600-1200 calories (or more!), so this turkey Reuben sandwich is definitely a smarter option as part of a balanced diet.
This recipe makes two sandwiches. You will have extra ingredients on hand, which is fabulous because this turkey Reuben was a hit with my family! We enjoyed our sandwiches so much that my husband requested a turkey Reuben sandwich again the next day for lunch. Because the sandwich has protein, vegetables, and a starch, we didn’t feel the need to pair it with any side dishes, although it would go nicely with a fresh green salad if you’re so inclined.
To find out more about the Oscar Mayer Selects Natural line, including where to purchase so you can make your own turkey Reuben sandwiches, click here to visit their website!
Turkey Reuben Sandwich
1000 Island Dressing
- 1/2 cup mayonnaise
- 2.5 tbsp sweet relish
- 2 tbsp ketchup
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp sriracha or hot sauce
Turkey Reuben Sandwiches
- 4 slices rye bread, pumpernickel bread, or a rye/pumpernickel swirl bread
- 4 ounces Oscar Mayer Select Naturals Applewood Smoked Turkey
- 2/3 c sauerkraut
- 3 tbsp 1000 Island Dressing
- 2 slices Swiss cheese
- Preheat a panini press to medium heat while you assemble your sandwiches.
- Place one slice of bread on a cutting board and layer 2 ounces turkey, 1/3 cup sauerkraut, 1 slice Swiss cheese, and 1.5 tbsp dressing on the bread. Cover with a second slice of bread. Repeat for the remaining sandwich.
- Line your panini press with aluminum foil and lightly spray with a non-stick cooking spray or oil mister. Place both sandwiches on the press and grill about 3 minutes until the bread is lightly toasted and the cheese has melted.
- Serve immediately and enjoy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Monday 8th of February 2016
Turkey Rubens are one of my favorite sandwiches! They are something I make reguarly and often. I don't have a panini press, but the hubby just butters the bread a little then cooks them in a skillet like a grilled cheese. Yum! I've never tried to make my own sauerkraut before so I'll definitely have to try that!
Wednesday 10th of February 2016
The hardest part about making the sauerkraut is being patient! :-p