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Turkey Reuben Sandwiches

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    0 minutes


1/3 cup light mayonnaise
1 1/2 tablespoon no-salt added ketchup
2 teaspoon Fresh lemon juice
2 tablespoon Shallots, fresh, minced
2 tablespoon Parsley, fresh, minced
1/4 teaspoon Black pepper, freshly ground
8 slices rye bread
1 spray olive oil cooking spray
4 teaspoon Inspirations Cranberry Mustard
8 slices extra-thin slices deli-style swiss cheese (such as kraft deli fresh), about 1/2 an 8 oz. pkg.
1/2 lb thinly sliced cooked turkey breast
1 cup sauerkraut, drained and squeezed dry
Turkey Reuben Sandwiches


1. Heat a large nonstick skillet over medium heat. In a small bowl, mix mayonnaise, ketchup, lemon juice, shallot, parsley, and pepper to blend.
2. Spray one side of each bread slice with olive oil cooking spray and lay the slices on a work surface, sprayed sides down. Spread four of the slices with 1 tsp. mustard on one side, and all eight slices with the mayo mixture. Layer four of the bread slices with 1 slice of cheese, 1/4 of the turkey slices, 1/4 cup sauerkraut, and another cheese slice. Top each with one of the remaining four slices of bread, mayo mixture side down, pressing them into place gently yet firmly.
3. Transfer the sandwiches to the preheated skillet, place a large, heavy pot or pan on top of them, and cook until the bread is crisp, about 4 minutes. Turn and continue cooking until second side is crisp, fillings are warmed through, and cheese is melted, about 4 more minutes. Depending on the size of your skillet, you may need to do this in two batches. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2010


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 570 kcal (28%)
Calories from Fat 270 kcal (0%)
Total Fat 30 g (46%)
Saturated Fat 12 g (60%)
Cholesterol 110 mg (36%)
Sodium 650 mg (27%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 9 g (36%)
Protein 39 g (65%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a