Ingredients
Method
- Begin with Bread: Lay out the slices of rye bread. On two slices, place a slice of Swiss cheese each.
- Turkey Time: Add 4 ounces (approx. 113 grams) of lean turkey breast on top of the cheese slices.
- Add the Kraut: Spoon a quarter cup (60 grams) of sauerkraut on top of the turkey.
- Dress it Up: Drizzle 2 tablespoons of Thousand Island dressing over the sauerkraut.
- Close it Up: Place the remaining slices of rye bread on top to complete the sandwich.
- Butter Up: In a pan over medium heat, melt 1 tablespoon (14 grams) of unsalted butter.
- Grill it Good: Once the butter has melted, place the sandwiches in the pan. Grill each side for about 3-4 minutes or until the bread turns a golden brown and the cheese has melted.
- Serve Fresh: Remove the sandwiches from the pan, let them cool for a minute, and then slice them in half.
Notes
Cheese Choice: While Swiss is traditional for a Reuben, feel free to switch it up with other cheeses like Provolone or Gouda for a twist.
Crunch Factor: If you want to add a bit more crunch, consider toasting the rye bread before assembling the sandwich.
Control the Moisture: Make sure your sauerkraut is well-drained to avoid a soggy sandwich.
Dressing DIY: If you’re feeling adventurous, try making your own Thousand Island dressing at home. It’s often fresher and you can adjust the flavors to your liking.
Crunch Factor: If you want to add a bit more crunch, consider toasting the rye bread before assembling the sandwich.
Control the Moisture: Make sure your sauerkraut is well-drained to avoid a soggy sandwich.
Dressing DIY: If you’re feeling adventurous, try making your own Thousand Island dressing at home. It’s often fresher and you can adjust the flavors to your liking.