The Ultimate Turkey Reuben

turkey reuben sandwich

Happy are those that survived the celebration of St. Patrick’s Day, the holiday where everyone deems themselves Irish.  Irish enough to kiss the Blarney stone or at the very least, the person next to them enjoying a Guinness. Ovens in both home and pub have created the traditional corned beef and cabbage meal to serve hungry leprechauns.

I love to cook corned beef & cabbage. When slow-roasted in the oven, the brisket becomes tender, the cabbage soft and sweet, and the potatoes and carrots the perfect companions. The all-time favorite aspect of this meal was the leftovers! Reuben sandwiches are one of my guilty pleasures and I look forward to having them with a nice bowl of soup or crisp green salad.

The last few years, I’ve had to get creative with this meal due to kids not liking the menu choice or the fact that they no longer eat meat, making my daydreams of gooey goodness on Rye turn to more healthy options. Instead of beef, we have moved to turkey or chicken and have even come up with a vegetarian version so as to please all family palates.

In all honesty, I kind of like the turkey version better. Give it a try and see if you like it too!

The Ultimate Turkey Reuben

You will need:

1 roasted turkey breast (or you could roast chicken breasts or grab a rotisserie from the market)

1 loaf of Rye Bread (plain or marbled- your preference)

1 pkg. sliced Swiss cheese

1 pkg (12 oz.) of Broccoli Slaw (or if you want true Reuben flavor, sauerkraut)

1 Tbsp. Thousand Island dressing (per sandwich)

1-2 Tbsp. Cole Slaw dressing (I used Marzetti brand Simply Dressed & Light)

1-2 tsp. butter or margarine

To Make:

                 

Broccoli Slaw:

Mix 1-2 Tbsp. cole slaw dressing into 2 cups of broccoli slaw mixture. Set aside to let flavors set.

Reuben:

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Shred 2 cups roasted turkey or chicken and set aside. Butter 2 slices of bread on one side only. Heat frying pan or griddle over medium heat.

Assemble sandwiches:

Place 1 slice of bread in pan buttered side down. Place one slice of Swiss cheese on bread. Next, add about 2 Tbsp. of slaw mixture, add Thousand Island dressing. Place turkey (or chicken) on top of dressing and press slightly. Add a slice of Swiss cheese and top with second slice of bread, making sure it is butter side up.

Cook about 2 minutes and with a flat spatula, carefully flip over and press down with a spatula. Cook about 2-3 minutes or until bread is toasted.

*To enjoy a vegetarian option, replace meat with a portabella mushroom, sliced and sautéed in 2 tsp. olive oil and 1 Tbsp. Balsamic vinegar.  

Are you a Rueben fan? If so, would you try this recipe?

What do you think?

The Ultimate Turkey Reuben

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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