Grilled Turkey Reuben Sandwich
User Reviews
5
Grilled Turkey Reuben Sandwich
Description
The sandwich construction begins by warming the turkey, onions, and tomatoes together to blend their flavors and get some light browning. Buttered bread slices are grilled on the outside for a crispy contrast while cheese melts on each slice for a creamy element. Layering sautéed vegetables, turkey, and coleslaw dressed with coleslaw dressing creates a balance of sweet, savory, and creamy textures within the sandwich.
The grilled bread adds crunch and warmth, contrasting with the tender turkey and melty cheese, and the tangy, slightly sweet coleslaw adds moisture and cooling flavor. Using fresh, sturdy bread like French or Tuscan loaf helps maintain sandwich integrity through grilling. The sandwich is best served fresh to maintain crispness.
Leftover sandwiches should be wrapped in foil and refrigerated for up to one day. Reheating in a toaster oven is recommended to keep the bread crisp rather than microwaving, which can lead to sogginess.
Ingredients
- 4 lices turkey lunch meat
- 4 rings white onion
- 2 tbsp mayonnaise
- 2 lices bread fresh
- 2 lices Roma tomato optional
- 2 lices white cheese swiss or munster
- ½ cup coleslaw
- ¼ cup coleslaw dressing or dressing of choice
- 1 tbsp butter
Instructions
- Prepare all sandwich ingredients. Slice onion and tomato, mix coleslaw shavings with your preferred dressing, lay out bread, and have your meat and cheese at the ready.
- Heat griddle to 350°F or a non-stick pan to medium heat. Coat with cooking spray.
- Put onion, tomatoes, and turkey on griddle or pan to heat. Flip 1-2 times and let sizzle for 5-6 minutes (or until light browning on each side).
- While the onion, tomatoes, and turkey warm, spray griddle or another pan again with cooking spray, butter each side of the bread and place one slice of bread on the pan. Ensure the part of your bread being toasted is the outside so when you fold your sandwich, it's nice and crispy.
- Place a slice of cheese on each slice of bread. Let melt.
- Start to layer your sandwich. Put sautéed onions on one piece of bread and sautéed tomato slices on the other. Divide warmed turkey evenly on each piece of bread.
- Top one side of the sandwich with prepared coleslaw. Add more dressing if needed. Top with another slice of butter bread.
- Using a spatula, flip the sandwich so the fresh side of the bread gets grilled.
- Once warm and golden brown, remove from heat, cut in half, and enjoy immediately. Grab the napkins because this is a finger licker.
Notes
- Choose fresh, sturdy bread like French or Tuscan loaf to withstand grilling without becoming soggy.
- Serve the sandwich immediately after grilling to enjoy the crisp bread and molten cheese texture.
- Leftovers can be stored in the refrigerator wrapped in foil for up to one day.
- Reheat in a toaster oven to maintain crispness; avoid microwave reheating which causes soggy bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 648kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 2425mg | 101% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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