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In this reinvented twist on a classic reuben sandwich, turkey pairs up with melted cheese and rye bread, with a mustard-laced take on coleslaw supplanting sauerkraut.


  • 2 tablespoons plus 1/3 cup, softened butter
  • 1 (10 oz) package angel hair coleslaw mix
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon optional sugar
  • 1/4 teaspoon ground black pepper
  • 8 slices marble rye bread
  • thousand island dressing
  • 3/4 lb thinly sliced deli turkey
  • 4 slices Swiss cheese

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Preheat a nonstick skillet over medium heat.

In a large skillet, melt 2 tablespoons butter over medium heat. Add the coleslaw, vinegar, salt, sugar and pepper. Cook until the coleslaw is wilted, stirring frequently, 5 minutes.

Spread each slice of the marble rye with Thousand Island dressing. Layer the turkey evenly over half of the bread slices; top each with 1 slice Swiss cheese. Spoon the coleslaw mixture evenly over the cheese. Cover with the remaining bread slices, dressing-side down. Spread softened butter over the bottom and top slices of each sandwich. Grill the sandwiches until golden brown, 4 to 5 minutes per side. Serve immediately.

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By KhaliL

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