New This Month

Turkey Reuben


In this reinvented classic, turkey takes a seemingly rightful place between melted cheese and rye bread, with a mustard-laced take on coleslaw supplanting sauerkraut.

  • Yield: Makes 1

Source: Martha Stewart Living, November 2008


  • 2 teaspoons unsalted butter, softened
  • 2 slices rye bread
  • 2 tablespoons Russian Dressing
  • 1 ounce thinly sliced Swiss cheese
  • 4 thin slices cooked turkey
  • 3 tablespoons Tangy Cabbage Slaw
  • 2 dill-pickle sandwich slices


  1. Heat a grill pan or a cast-iron skillet over medium heat. Spread butter on 1 side of each slice of bread. Flip bread over, and spread Russian dressing on the other side of each slice. Place half of the cheese on top of dressing on 1 slice. Top with turkey, cabbage slaw, and pickles. Top with remaining cheese, then the second slice of bread, buttered side up.

  2. Place on grill pan, and cook, pressing down occasionally with a spatula, until golden brown and cheese has melted, 3 to 4 minutes per side. (Cover with a heatproof bowl to encourage cheese to melt; use caution when removing.) Cut sandwich in half, and serve immediately.

Reviews Add a comment

  • cbarry6
    2 DEC, 2013
    This is a delicious way to use leftover Thanksgiving turkey. I made some substitutions to make use of what I had on hand: whole wheat instead of rye bread, cheddar instead of Swiss, and store-bought cole slaw. It still turned out yummy and very filling. Will make again!