Turkey Reubens

My dad has this rule when the family all eats out for dinner: nobody is allowed to order the same thing. It doesn't matter how far away you are sitting from the other person, you better not order the same thing. Oh you wanted the salmon special, too? Well, duke it out, cause only one of you is getting it.

I have my own little obnoxious rule: never order the same thing twice. There's a whole lengthy menu - why go back to a restaurant just to order the same thing?

Oh, there are exceptions to this rule. I get the exact.same.sandwich every time I go to Gus's in SLO.

There's also one more weird thing I do when eating out.

If there's a turkey reuben on the menu, you better bet I'm ordering it. No exceptions. I could be at the headquarters of hamburgers with a hamburger craving, but if there is turkey reuben on the menu, gimme that.

I don't know what it is. The sour rye bread, the drippy russian dressing, the melty swiss, salty turkey... GIMME.

And so, I give you:

Turkey Reuben
for two


4 pieces sliced rye bread (if you can find marble rye, you are a lucky duck)
2 tsp butter/earth balance
2 4 oz. portions deli sliced turkey
2 large slices swiss cheese
1/2 c. sauerkraut (optional!)
1/3 c. reuben dressing, divided (recipe follows)


Reuben Dressing
from Zingerman's via Food Network, but adapted


1/4 c. nonfat plain greek yogurt
3 tbsp ketchup
1 tbsp light mayo
1 tbsp grated onion
1 tbsp minced dill pickle
1 tbsp lemon juice
1 tsp grated horseradish
2 tsp worcestershire sauce
1/2 tsp celery seeds


First things: make dressing.  It's a lot of ingredients, but it's good!

Grated onion makes all the difference. Combine all ingredients in a bowl.

Stir. Fridge.

Warm sauerkraut however you wish - ahem - microwave.

Butter outside of bread slices.

Prep your yummies.

In a large pan, multitask! Heat turkey and toast bread. After you've flipped the turkey, place swiss on top and let it melt.

Layer it up. Bread, dressing, turkey, cheese, sauerkraut, more dressing, bread.

Om nom nom.