The Ultimate Turkey Reuben Sandwich Recipe (2024)

FAQs

What's the difference between a turkey Rachel and a turkey Reuben? ›

A Rachel sandwich is just a version of a Reuben that substitutes creamy coleslaw for sauerkraut – and was originally made with turkey or chicken.

Reubens traditionally rely on rye bread, which is dense and can soak up any extra juices — so don't swap it for another variety if you can manage. To further fight sogginess, toast the rye bread so that it holds up to the sauerkraut's texture along with ingredients like the sauce and melted cheese.

The Redneck Reuben Sandwich is the best BBQ sandwich on the planet! Pork, cheese, collard greens and Texas toast, what more could you need ...

They often hosted celebrities after a night out at the theater and in 1914, actress Annette Seelos came into the deli. Owner Arnold Reuben prepared her a sandwich with ham, cheese, turkey, coleslaw and dressing. Initially, the sandwich was called the Annette Seelos Special.

Benefits: In both cases, hard white cheeses (like Swiss) tend to be lower in fat and sodium. This version has less than half the fat, cholesterol and sodium of the Reuben. Risks: So delicious you might have to eat more than one.

The ingredient that differentiates Russian dressing from Thousand Island is—drumroll, please—horseradish. When you have Russian dressing accenting a hearty sandwich like a Reuben, the horseradish can be hard to detect, especially when you've got the sharp, funky flavors of sauerkraut to contend with.

The Dinty Moore sandwich is a Detroit variation which substitutes coleslaw or shredded lettuce and tomato for the sauerkraut. It is sometimes on toasted white (wheat) bread instead of toasted rye and sometimes omits the Swiss cheese. It is often a triple-decker sandwich.

In some cases, this rule works for melts, which is what a Reuben technically is. But with the Reuben, I prefer to revert to single-side toasting, because I like the inner surfaces of the bread in a Reuben to be slightly steamed and tender, the whole thing partially fusing together.

Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they're not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss.

A staple in delicatessens throughout the country, a typical Reuben includes pastrami and vinegar-y sauerkraut on some rye bread. We knew that we could do better, and decided to experiment one weekend with our menu. This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread.

What is a super Reuben? ›

Let me explain you to prepare a super duper Reuben sandwich . For that you need, 4 slices of dark rye bread, 1 cup Swiss cheese -shredded, 4 tbsp. thousand island dressing, 1 cup sauerkraut, 1/2 lb. corned beef- or pastrami, thinly sliced and 4 tbsp. butter- unsalted, softened.

A New York-style Reuben typically consists of corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread. These ingredients are layered together to create a delicious and hearty sandwich.

Did you know that although similar, a Reuben sandwich uses pastrami whereas a Cuban uses sliced ham or pork loin?

I actually prefer mine hot with fresh sliced pastrami. It helps melt the cheese and keeps the kraut warm as well. Reuben sandwiches have corned beef (or pastrami), Swiss cheese, sauerkraut, and either Thousand Island or Russian dressing on rye bread. Definitely HOT!!

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

The difference between a Rachel and a Reuben is the use of cole slaw rather than sourkraut. Traditionally, both sandwiches were made with corned beef, but that has been modified by using other meats, such as turkey. But the form of cabbage is the distinguishing factor.

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

Rachel sandwich

In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing. The name may have originated from the 1871 song "Reuben and Rachel".

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.