Recently while Jay and I were at Brown’s for dinner, we both ended up having one of the menu items totally catch our eye: a Turkey Rueben. Now, I have had many a-Ruebens in my day, both the original with corned beef and the turkey Rueben.
(Fun Fact: One of my favorite meals used to be the Rueben Supermelt from Friendly’s.)
So while I have been enjoying the Rueben sandwich for quite sometime now, Jay, on the other hand, has never tried one; and it is for one reason, and one reason only:
The thought of sauerkraut completely grosses him out.
I mean, I guess I can’t really blame him. The stuff does stink to the high heavens and it really has no physical appeal to it whatsoever. However, no matter how many times I have tried to tell him that it’s a totally different story on a Rueben, he just will not do it.
So, while I was out grocery shopping, I put on my Savvy Wife pants and decided that I was determined to get Jay to try a turkey Rueben…even if it did mean sans sauerkraut. Luckily when I’m determined, my end results are usually pretty decent.
Unlike a typical Reuben which uses rye bread, I picked up a loaf of rosemary and olive oil bread that completely grabbed my attention at the bakery. It was the bread special of the day, so that didn’t hurt either.
Inside this amazing rosemary and olive oil bread went some fresh deli turkey, Swiss cheese, bacon (the real stuff), tomatoes, and homemade Russian dressing.
Have you ever tried making Russian dressing? If not, let me tell you how…because it’s not only beyond easy, but I think it’s 10x better than the bottled stuff.
Yields Enough for approximately 4 sandwiches
- 1/4 cup light mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet relish*
- dash of paprika
- Just stir it all together and you’ve got yourself some homemade Russian dressing.
If you don’t have sweet relish on hand, try adding a bit of sugar to the mixture instead (start with about 1/2 teaspoon and gradually add more, if needed).
Once the sandwiches were filled, I sprayed the tops of the bread with a little spray butter and a sprinkling of rosemary seasoning, popped ‘em on the panini maker (instead of grilling them)…
And then got Jay totally hooked on the Turkey Reuben…sans sauerkraut, of course.
To go with our Ruebens, I roasted a big head of cauliflower, which got seasoned with a generous helping of Garlic Gold. That stuff is amazing.
This dinner definitely got four thumbs up, along with about a zillion ”Oh my god these are so good” comments from us!
Have you ever tried a Rueben sandwich?
Do you like sauerkraut?