- 2 Tbsp butter, softened
- 8 slices rye bread
- 8 slices Swiss cheese
- 8 slices turkey breast or about 1/2 lb. thinly sliced
- 8 ounces sauerkraut
- 1/3 cup Russian Dressing
Combine the following ingredients. Makes one-half cup.
- 1/3 cup mayonnaise
- 1 1/2 Tbsp ketchup
- 1 1/2 teaspoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Spread a thin layer of Russian Dressing on each slice. Top each with one slice of Swiss cheese, and then divide the turkey and place ¼ of the turkey on each slice of cheese.
2 Drain sauerkraut. Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing.
Add a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.
Serve with a side of coleslaw! ** I have a tasty coleslaw recipe with a twist. I’ll post it tomorrow! Stay tuned…
Make 4 sandwiches.
* Thousand Island Dressing also works well, purchased or make your own:
1 c. mayonnaise
1/4 c. ketchup
2 tbsp. sweet pickle relish
Dash of seasoning salt
Mix all together in a small bowl. Chill.
* Makes a lighter version of traditional Reuben’s with corned beef.