We ordered this twist on a typical reuben (normally with corned beef and sauerkraut) while eating lunch out a couple weeks ago, and we had to try it ourselves.
Turns out it's a super simple concoction with just a few ingredients, that is hearty enough for a summer dinner.
The creamy thousand island mixed with the bite of coleslaw and comfort of turkey is an amazing combo. We think we could eat it every day and be very content.
Rating: 1/4 assed (Super easy)
Here's what you need and how you do it
8 slices of good bread (can be white or multi-grain)
Butter
1/2 pound sliced turkey
1/4 -1/2 pound coleslaw (we bought ours at a deli)
4 Tablespoons Thousand Island Dressing
4 slices swiss cheese
Butter one side of each bread slice. Place four slices on griddle, butter side down (think grilled cheese, with more inside). Top each with turkey, coleslaw, Thousand Island, swiss and remaining slice of bread, butter side up.
Cook until bread is golden, flipping at least once, and swiss is melty.
Serves 4.
For a printable version of this recipe, click here.
this looks yummy and is a great idea. i would have to substitute sauerkraut for the coleslaw, it's what makes a reuben for me!
Posted by: laura mullin | July 07, 2009 at 07:38 AM
I agree with Laura! Turkey reuben is quite possibly my favorite sandwich but it must must have the sauerkraut. :)
Posted by: Amanda | July 07, 2009 at 08:01 AM
We call it a "Rachel."
Posted by: Julie | July 07, 2009 at 09:10 AM
My husband likes it when I make "fancy" sandwiches. And we both like this one, with homemade coleslaw or sauerkraut. It's so easy that I don't consider it too fancy - I just love a hot option.
Posted by: Melody C | July 07, 2009 at 07:07 PM
I stumbled upon your blog...everything looks so delish!
I am adding it to favorites so I can follow along.
Posted by: camilla | July 08, 2009 at 02:29 PM
Wow! I can't wait to try this. I love reubans, this sounds like a neat variation.
Posted by: Katie | July 09, 2009 at 10:29 AM
Made these today and they were delicious! Thank you so much for sharing the recipe.
Posted by: Amy | July 11, 2009 at 01:38 PM
The cafeteria at my work makes this and calls it a Reuben Kincaid.
Posted by: Katie | July 14, 2009 at 10:34 AM
Interesting, y'all. I've heard it called a Rachel and a Georgia Reuben, but never a Reuben Kincaid. Whatever the name, it sure is tasty.
Posted by: Half Assed Kitchen | July 14, 2009 at 11:05 AM
I also know this sandwich as a Georgia Reuben. Try doing the same thing with corned beef - so the sandwich would be cb, slaw, swiss, and Thousand Island (or Russian dressing) on rye.
Posted by: Jacqueline | July 19, 2009 at 09:42 PM
I used a little firecracker 'slaw from Whole Foods -- it added a nice kick.
Posted by: Audrey | August 10, 2009 at 07:23 AM