Turkey Reubens

A traditional deli-style Reuben sandwich is high in fat and sodium because of the generous layers of corned beef, Swiss cheese, and sauerkraut. We've reduced the fat by using turkey, reduced-fat cheese, and reduced-fat dressing. Although it's still fairly high in sodium, our version has about half the sodium of a traditional sandwich.

Yield: 4 servings (serving: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 10g
  • Saturated fat: 4.5g
  • Protein: 22.8g
  • Carbohydrate: 35.8g
  • Cholesterol: 32mg
  • Iron: 2.5mg
  • Sodium: 1237mg
  • Calories from fat: 28%
  • Fiber: 4.4g
  • Calcium: 297mg


  • 8 ounces thinly sliced smoked turkey breast
  • 8 (1-ounce) slices rye bread (such as Cobblestone Mill)
  • 1/4 cup reduced-fat Thousand Island dressing
  • 3/4 cup canned Bavarian-style sauerkraut, drained
  • 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Boar's Head Lacey Swiss)
  • Cooking spray


  1. Divide turkey evenly among 4 bread slices, and spread 1 tablespoon dressing over turkey on each sandwich. Top each with 3 tablespoons sauerkraut, 1 cheese slice, and a bread slice. Coat tops of sandwiches with cooking spray.
  2. . Heat a large nonstick skillet over medium heat. Place 2 sandwiches, coated side down, in pan. Cook 2 to 3 minutes or until bread is golden and cheese begins to melt. Coat tops of sandwiches with cooking spray; turn sandwiches. Cook an additional 2 to 3 minutes or until bread is golden and cheese melts. Repeat procedure with remaining sandwiches. Serve immediately.
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