Smoked Turkey Reubens

Smoked Turkey Reubens

In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.


  • 2 cups thinly sliced green cabbage (about 4 oz.)
  • 3/4 cup julienned kosher dill pickle (from 1 large)
  • 2 teaspoons cider vinegar
  • Kosher salt
  • 1/2 cup mayonnaise
  • 3 oil-packed sun-dried tomatoes
  • 2 Tablespoons ketchup
  • 8 slices whole wheat bread
  • 12 thin slices smoked turkey
  • 8 thin slices Swiss cheese
  • 2 Tablespoons unsalted butter, softened


  1. In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 teaspoon salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes.
  2. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.
  3. Squeeze the cabbage mixture to remove any excess liquid and return to the bowl.
  4. Toss the cabbage with 2 Tablespoons of the mayonnaise.
  5. Spread the remaining mayonnaise on one side of each slice of the bread.
  6. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices.
  7. Spread the outsides of the sandwiches with the butter.
  8. Heat a large grill pan, skillet, or stovetop griddle over medium-low heat.
  9. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes.
  10. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more.
  11. Cut the sandwiches in half and serve.

Serving Suggestions

Make it a soup and sandwich night. Serve with Butternut Squash Soup with Apple & Bacon.


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