Turkey Reuben Melts On Rye With Dill Pickle Spears
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 15 min · Turkey · high-protein
793 cal
44g protein
62g carbs
41g fat
per serving · estimated
Ingredients
- 1/2 lb, sliced thin deli turkey breast
- 4 slices rye bread
- 4 slices swiss cheese
- 3/4 cup sauerkraut, well drained
- 1/4 cup thousand island dressing
- 1 1/4 tbsp, softened butter
- 2 spears dill pickle spears
- 1 oz kettle potato chips
Method (tap to check — screen stays awake)
- Squeeze the sauerkraut dry in a clean towel - wet kraut steams the bread instead of griddling it - and butter one face of each rye slice.
- On the unbuttered sides, layer swiss, turkey, a spoonful of kraut, a smear of thousand island, and a second slice of swiss, then close each sandwich butter-side out.
- Griddle over medium 3 to 4 minutes a side, pressing lightly, until the rye is dark gold and crackly and the cheese has visibly slumped.
- Rest each melt a minute before cutting so the filling sets, and serve with a pickle spear and a few chips.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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