Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 1
Difficulty: Easy
This is the Reuben you make when you want something that feels indulgent but comes together in under 20 minutes. No-nitrate turkey, Swiss cheese, and a generous scoop of homemade coleslaw all get stacked between buttered rye and grilled until golden and crispy. The Russian dressing on both sides of the bread is the move — it soaks in just enough while the outside gets that perfect crunch.
Ingredients
- 2 slices rye bread
- Russian dressing (see my recipe)
- Coleslaw (see my recipe)
- No-nitrate sliced deli turkey
- Sliced Swiss cheese
- Butter
Directions
- 1Heat a pan over medium heat.
- 2Butter one side of each slice of bread.
- 3Place both slices on a cutting board, butter sides down.
- 4Smear Russian dressing on both pieces of bread.
- 5Layer Swiss cheese on both pieces of bread.
- 6Layer turkey slices as desired on one piece of bread.
- 7Add a generous scoop of coleslaw on top of the turkey.
- 8Carefully bring the other piece of bread and place it on top.
- 9Keeping the sandwich together, grill on the pan until golden brown, then flip and repeat.
- 10Cut in half and serve immediately.
Tips & Variations
- Spreading Russian dressing on both slices — not just one — ensures every bite has that tangy, creamy flavor all the way through.
- Medium heat is key. Too hot and the bread burns before the cheese melts; too low and you lose that crispy crust.
- Let the coleslaw drain slightly before adding it so the sandwich doesn't get soggy on the grill.
- Pressing down gently with a spatula while grilling helps the sandwich hold together and gives you an even golden crust.