Turkey Reuben

    15 min

    The classic Reuben sandwich with a twist. Rye bread is filled with hot sauce, mayonnaise, Gruyere cheese, sauerkraut and turkey, then pan-fried until golden.

    22 people made this

    Serves: 2 

    • 4 slices rye bread
    • 2 tablespoons extra-virgin olive oil
    • 4 teaspoons mayonnaise
    • 4 teaspoons hot sauce, or to taste
    • 2 slices Gruyere cheese
    • 70g sauerkraut
    • 8 slices deli turkey

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat a large frying pan over medium heat.
    2. Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down on a plate.
    3. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice.
    4. Top two of the slices of bread with a slice of cheese and half of the sauerkraut.
    5. Arrange the turkey on the other two slices of bread. Bring the two halves together.
    6. Fry the sandwiches in the preheated frying pan until the bread is golden brown on both sides and the cheese has melted.

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    Reviews in English (15)


    Nice take on the traditional "Reuben" sandwich, one of my favorites! Plus it's quick and easy to put together. Since homemade dressing is a sinch to make to make I opted for "Creamy-Style Russian Dressing" from this site vs. using mayo and hot sauce. I also used low fat Swiss cheese and these were delicious- a definite keeper and one I'll have to remember for Thanksgiving leftover turkey!  -  19 Apr 2012  (Review from Allrecipes US | Canada)


    I used Bagel Thins in place of the rye bread and homemade roasted onion mayonnaise. I was careful to drain and squeeze as much of the liquid out of the sauerkraut as to prevent soggy or wet sandwiches. The whole family thought these were fantastic--my husband asked for seconds after he'd eaten his. The roasted onion mayonnaise really made this extra fabulous. VERY good.  -  06 May 2012  (Review from Allrecipes US | Canada)


    This was a tasty sandwich! It's great for a quick lunch or dinner. I didn't change a thing and it came out great. It's a unique twist to the classic reuben. This recipe is a keeper in our house.  -  30 Jun 2008  (Review from Allrecipes US | Canada)