Whenever I go to a diner, I always order a Reuben sandwich. I love the combination of the sweet Russian dressing with the pickled sauerkraut, cheese and corned beef. But I never tried making them at home until I ran across this Cook’s Illustrated recipe. The original recipe calls for the traditional corned beef, but I used smoked turkey instead to lighten the meal. And, of course, because I don’t like caraway seeds, I skipped the rye bread and went with a hearty wheat.
One of the tricks of this recipe is making a quick “sauerkraut” by simmering cabbage (or bagged coleslaw) with vinegar and sugar. They also replaced the typical sweet dressing with a simple blend of mayonnaise and Dijon mustard. By oven-grilling the sandwiches, you can cook them all at once (and without turning them) rather than cooking them in batches on the stovetop.
Click here to download and print a pdf of this recipe:
Oven-Grilled Turkey Reuben Sandwich