Ingredients
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup swiss cheese, shredded and at room temperature
1-2 slices roast turkey, warm
1/4 cup coleslaw or sauerkraut, squeezed, drained and coarsely chopped
1 tablespoon russian dressing or thousand islands dressing
Directions
Heat a non-stick pan over medium heat.
Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the turkey, coleslaw or sauerkraut, dressing, the remaining cheese and finally the other slice of bread.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
Notes
You can use either rye or sourdough bread. The bread should be slightly tasted to help absorb moisture.
Try and remove as much moisture from the coleslaw/sauerkraut to avoid a soggy sandwich.
The roast turkey can also be substituted for corned beef, to make a proper Reuben sandwich.
