Turkey Reuben Sandwich

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If you love a classic deli sandwich but want something light and simple, this turkey reuben (AKA the Rachel) will win your heart (and your stomach). It has everything you crave: melty Swiss cheese, tangy sauerkraut, creamy dressing, and hearty rye bread, all layered with tender turkey instead of traditional corned beef. It’s the kind of sandwich that hits all the right notes, crispy on the outside, melty in the middle, and packed with bold, deli-style flavor.

I love a classic corned beef Reuben sandwich, but not everyone in my house is a fan of corned beef. I get it. While I love a good corned beef sandwich, I wanted something a bit lighter, plus I had some leftover turkey in the fridge. So I decided to swap in thinly sliced turkey instead.

The result was this turkey reuben, and it completely surprised me. It still has all the notes that make a classic Reuben so satisfying, but the turkey makes it a little milder and less salty. The flavor is balanced, the texture is spot on, and it still feels like a true deli-style sandwich. Since turkey is leaner, it’s also something I can put on the menu more often without feeling weighed down. It’s become one of those easy lunches or quick dinners that everyone is genuinely happy to see on their plate. I have seen this on a diner or deli menu too and it sometimes is called "the Rachel".

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Ingredients
Instructions
Variations/Substitutions
Top Tips
Serving Suggestions
FAQ
Related
RECIPE

Ingredients

Thousand Island Dressing – Bottled dressing is a convenient and solid choice. If you prefer, you can use Russian dressing or even a homemade version to control the flavor.
Rye Bread – Choose a sturdy, bakery-style rye that can hold up to grilling without getting soggy. Light or dark rye both work. Marble rye is also a great option. If you are not a fan of rye, sourdough makes a good substitute.
Thin Sliced Turkey – Deli-sliced turkey works perfectly here. Ask for it sliced thin so the sandwich heats evenly and stays tender. Leftover roasted Dutch oven turkey breast is great too, just be sure to slice or shred it thin. You can substitute sliced chicken if needed.
Sauerkraut – Look for refrigerated sauerkraut for the freshest flavor. Drain it well and gently squeeze out excess moisture so the sandwich does not get soggy. Coleslaw can be used instead if you prefer a milder crunch.
Swiss Cheese – Choose good-quality Swiss that melts smoothly. Pre-sliced is convenient, but freshly sliced from the deli often has better flavor. You can swap in provolone or mozzarella if Swiss is not your favorite.
Butter – Use softened butter so it spreads easily on the bread for even browning. You can substitute mayonnaise on the outside of the bread for a crisp, golden crust.

See recipe card below for exact quantities.

Instructions

Step 1: Spread the Thousand Island dressing on each slice of bread. Top half of the slices with cheese, corned beef, and sauerkraut.

Step 2: Top each sandwich with remaining bread slices, dressing side down.

Step 3: Heat a large skillet or grill pan on medium heat. Divide the butter and melt half the butter in the skillet and place the sandwiches in the pan. Butter the top side of the sandwich bread. Cook until the bread is golden brown and the cheese is melted, about 4 to 5 minutes per side, turning in the middle of cooking.

Step 4: Cut in half before serving warm.

Hint: Spread room temperature butter onto the bread to avoid tearing it.

Variations/Substitutions

Swap the Meat – Try sliced chicken, leftover roasted chicken, or even smoked turkey for a slightly different flavor. If your family enjoys corned beef, you can always go back to the classic.
Change the Cheese – Use provolone, mozzarella, Havarti, or even a mild cheddar if Swiss is not your favorite. Each one will melt well and give a slightly different flavor.
Use Coleslaw Instead of Sauerkraut – Coleslaw adds crunch and a milder, slightly sweet flavor if sauerkraut feels too tangy.
Try a Different Dressing – Russian dressing is the traditional alternative, but you could also use a creamy Dijon sauce or a simple mix of mayo and ketchup with a splash of pickle juice.
Switch the Bread – Marble rye, pumpernickel, sourdough, or even a hearty whole wheat all work well if you want to change it up.
Add Extra Flavor – A few slices of pickle, a sprinkle of caraway seeds, or a thin layer of Dijon mustard can add a little extra punch without overpowering the sandwich.

Top Tips

Drain the sauerkraut really well and gently press out excess moisture so the bread stays crisp instead of soggy.
Use thinly sliced turkey so it heats through evenly and the sandwich is easier to bite into.
Let the skillet fully preheat before adding the sandwich to ensure even browning.
Cook over medium heat so the bread turns golden without burning before the cheese melts.
Press down lightly with a spatula while cooking to help the cheese melt and the layers stick together.
Flip the sandwich carefully halfway through cooking to keep the fillings in place.
Slice the sandwich after it rests for a minute so the melted cheese can settle slightly before serving.

Serving Suggestions

This sandwich pairs perfectly with something crisp and fresh on the side. I love serving it with Sweet and Spicy Refrigerator Pickles for a little extra tang, or a scoop of Vinegar Coleslaw Recipe to keep things light and crunchy.

An Easy Asian Cucumber Salad Recipe also adds a refreshing contrast to the warm, melty sandwich. If you want something simple, a Classic House Salad Recipe rounds out the meal nicely. And of course, if you are in the mood for something a little heartier, you can’t go wrong with French Fries which I make in my air fryer for that classic deli-style plate.

FAQ

Can I make this with leftover holiday Turkey?

Yes, leftover roasted turkey (like this Dutch oven turkey) works great. Just slice it thin or shred it so it heats evenly and layers nicely in the sandwich.

How do I keep this turkey reuben from getting soggy?

Be sure to drain the sauerkraut well and avoid overloading the sandwich with dressing. Cooking over medium heat also helps the bread crisp up properly.

Is this sandwich healthier than a classic Reuben sandwich?

Using turkey instead of corned beef generally lowers the fat and sodium, especially if you choose lean deli turkey. It still feels indulgent but can be a lighter option overall.

Looking for more sandwich recipes? Try these:

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RECIPE

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