In this reinvented twist on a classic reuben sandwich, turkey pairs up with melted cheese and rye bread, with a mustard-laced take on coleslaw supplanting sauerkraut.

Martha Stewart Living, November 2008


Recipe Summary

Makes 1


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (1)

47 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 16
  • 2 star values: 14
  • 1 star values: 2
Rating: 5 stars
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!