Say hello to Rachel – the lighter version of the Reuben that uses turkey instead of corned beef. Don’t worry, sauerkraut, Swiss cheese, and rye bread are all still invited to the party.
We’re making it our own by swapping out Thousand Island dressing for our All-American Sandwich Sauce.
Ingredients:
- 8 slices rye bread
- 3/4 cup Beano’s All-American Sandwich Spread
- 8 slices Swiss cheese
- 1 pound (1 ⅓ cups) sauerkraut drained and squeezed of extra moisture
- 1 1/2 pounds deli turkey thinly sliced
- 2 tablespoons butter melted
Directions:
1. Preheat oven to 200 degrees. Prepare a rimmed baking sheet with a wire rack. On a flat surface, lay out 4 slices of bread.
2. Spread 1 tablespoon of All-American Sandwich Spread on each piece. Layer one piece of Swiss cheese, 6 ounces deli turkey, one more slice Swiss cheese, ⅓ cup sauerkraut, and 1 additional tablespoon of dressing. Top each sandwich with another slice of bread and press each sandwich down gently.
3. Brush the tops of two sandwiches with melted butter. Lay them butter-side down in a large skillet. Place a Dutch oven or large pot onto the tops of the sandwiches and cook over medium-low heat until crisp and golden, about 5 minutes.
4. Remove the pot and brush the tops with melted butter. Gently flip over sandwiches. Place pot back on top of sandwiches and cook until the bottom side is crisp about 5 minutes. Transfer the sandwiches to the prepared baking sheet and place in the oven to keep warm. Repeat the process with the remaining two sandwiches.
