Turkey Reuben with Russian Dressing
Traditionally made with corned beef, reuben sandwiches are just as tasty made with turkey. Plenty of sauerkraut and homemade Russian dressing make this version extra juicy.
Russian Dressing - Makes about 1 cup
- 2/3 cup mayonnaise
- 2 tablespoons ketchup
- 1 small dill pickle, finely chopped
- 2 tablespoons minced sweet onion
- Dash of Worcestershire sauce
- Spread a generous amount of Russian dressing over 1 slice of bread, then top with the sauerkraut.
- Arrange the turkey and cheese slices over the sauerkraut.
- Spread half of the butter over the remaining slice of bread and top the sandwich with it.
- Heat a heavy skillet, preferably cast-iron, over medium heat, then add the sandwich, buttered side–down.
- Spread the remaining butter on the top side of bread.
- Cook, flipping halfway through, until the buttered bread is crisp and golden and the cheese is melted.
- Remove from heat, cut in half and serve immediately.
- Stir all the ingredients together in a small bowl.
- Taste and adjust the seasonings as needed.
- The Russian dressing keeps for up to 1 week in the refrigerator.