How frequently is corned beef on your grocery list?
Unless you’re Irish or English, I’m guessing probably not that much.
I’ll order a Reuben at a restaurant every once in awhile but do I ever buy corned beef to make one at home? Not really. Maybe you do and if so… can I come over for a Reuben tonight? :)
I do, however, buy turkey much more often so this is an easy dinner for me to make during the week. And at my house, a turkey Reuben is one of our favorite comfort foods for dinner after a long day.
I don’t keep Russian dressing on hand so I came up with a simple copycat dressing from ingredients that I think are common fridge staples. And it makes a much smaller portion than a bottle of dressing so it’s easier to just make it as you need.
Other than the dressing, all you need is turkey, slices of Swiss, sauerkraut, and rye bread.
In a pinch, you could use regular sandwich bread. I do sometimes. (<– secret confession) But for a more authentic Reuben taste, opt for the rye bread. You can freeze leftover rye bread for the next turkey Reuben night.
- 8 slices rye bread
- 8-12 slices deli turkey
- 4 slices Swiss cheese
- roughly 1 c. sauerkraut (about ¼ c. for each sandwich)
- ¼ c. mayo
- 2 T. ketchup
- 1 T. small diced dill pickle
- 1 T. small diced onion
- pinch of salt
In a small bowl, stir together the mayo, ketchup, dill pickle, onion, and salt. Set it aside. Heat a nonstick skillet while you assemble the sandwiches. For each sandwich, spread a little butter on one side of two slices of bread turning the butter to the outside of the sandwich. Then spread about 1 T. dressing on one slice, top with 2-3 slices of turkey, about ¼ c. sauerkraut, a slice of Swiss cheese, and the second slice of bread. Cook the sandwich in the heated skillet. To help melt the cheese, you can cover the pan with a lid. After a few minutes, once the bottom slice of bread is brown and crispy, carefully flip the sandwich over and cook the other side for a minute or two until it’s also brown and crispy. Repeat with the remaining sandwiches.