Rachel sandwiches (turkey Reuben)
The Reuben’s lighter sister: turkey, tangy sauerkraut and melty Swiss with a quick Russian dressing, grilled until crisp and golden.
- 20 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.92 a serving
- 670 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- ½ dill pickle, finely chopped
- ½ cup sauerkraut, drained
- 4 slices sourdough bread
- 4 slices Swiss cheese
- 6 oz sliced deli turkey
- 1½ tbsp butter, softened
Each serving has about 670 calories, 36 g protein, 51 g carbs and 36 g fat, and costs about $2.92 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the mayonnaise, ketchup and pickle together for the Russian dressing.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Squeeze the sauerkraut hard in your fist over the sink until no more juice comes out.
Dolly’s tip: Wet sauerkraut makes soggy bread. Squeeze like you mean it.Spread the dressing over 2 slices of bread, then layer a slice of Swiss, the turkey, the sauerkraut and another slice of Swiss. Top with the other bread.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Butter the outsides of both sandwiches.
Cook in a large over medium, covered with a lid, 3 to 4 minutes, until deep underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: The lid traps heat so the cheese melts before the bread gets too dark.Flip, press down with a spatula and cook uncovered 3 minutes more, until and melty. Cut in half.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
